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    Bengali cuisine
    Chickpeas
    Duck Eggs
    Intermediate
    For 4 people

    Chana Murg Bharta: Hearty Chickpea and Chicken with Duck Egg


    A creative twist on traditional Bengali fare, Chana Murg Bharta combines chickpeas and minced chicken with the unusual addition of grated duck egg. Redolent of whole garam masala, turmeric, red chilli, coriander, and green chillies, and enriched with a nutty paste of cashews and charmagaz, this dish offers a harmonious blend of textures and flavours. Finished with aromatic kewra water and a flourish of fresh cream, it's a substantial, satisfying meal that's sure to become a new favourite.

    Ingredients

    • Chickpeas (dried, soaked overnight or 4-5 hours)

      250 g

    • Duck eggs (hard-boiled)

      4

    • Cashews

      2 tbsp

    • Chironji (charmagaz seeds)

      2 tbsp

    • Refined oil

      60 mL

    • Ghee (clarified butter)

      2 tbsp

    • Cinnamon stick

      1 (2-inch piece)

    • Green cardamom

      4 pods

    • Cloves

      4

    • Onion (finely chopped or ground to paste)

      2 medium

    • Garlic (finely chopped or ground to paste)

      4 cloves

    • Ginger (finely chopped or ground to paste)

      1-inch piece

    • Tomatoes (finely chopped)

      2 medium

    • Salt

      to taste

    • Chicken mince (keema)

      500 g

    • Green chillies (finely chopped or ground to paste)

      2-3

    • Turmeric powder

      1 tsp

    • Red chilli powder

      1 tsp

    • Coriander powder

      1 tbsp

    • Kewra water

      1 tbsp

    • Fresh cream (for garnishing)

      2 tbsp

    Sunrise tip: For a smoother, creamier Chana Murg Bharta, mash a quarter of the boiled chickpeas before adding them to the pan. This will help thicken the gravy and meld the flavours together beautifully.

     

    Steps

    Step 1: Soak and cook the chickpeas

    Time: 4-5 hours (soaking), 15 minutes (cooking)

    Rinse the dried chickpeas and soak in water overnight or for 4-5 hours. Drain, then cook with a little salt in a pressure cooker for 2-3 whistles. Drain and set aside.

     

    Step 2: Boil and grate the duck eggs

    Time: 10 minutes

    Place the duck eggs in a pan, cover with water, and bring to a boil. Lower the heat and simmer for 8-10 minutes. Drain, cool under running water, then peel and grate the eggs. Set aside.

     

    Step 3: Make the cashew and charmagaz paste

    Time: 5 minutes

    In a grinder, blitz the cashews and charmagaz seeds to a fine paste, adding a little water if needed to help them along. Set aside.

     

    Step 4: Prepare the masala base

    Time: 10 minutes

    Heat the refined oil in a large pan over medium heat. Add the ghee, cinnamon, cardamom, and cloves. Sauté for a few seconds until fragrant.

    Add the onion paste and sauté until lightly browned. Stir in the garlic paste and ginger paste and cook for another minute.

    Tip in the chopped tomatoes and a little salt. Sauté until the tomatoes break down and the oil starts to separate.

     

    Step 5: Cook the chicken mince

    Time: 10 minutes

    Add the chicken keema to the pan, breaking it up with a spoon so it browns evenly. Cook, stirring frequently, until the mince is no longer pink.

    Stir in the green chilli paste, Sunrise Haldi Powder, Sunrise Lal Mirch Powder, and Sunrise Dhania Powder. Mix well and cook for 2-3 minutes until the spices are fragrant.

     

    Step 6: Add the chickpeas and finish the bharta

    Time: 5 minutes

    Add the boiled chickpeas to the pan and mix well. Stir in the cashew and charmagaz paste.

    Drizzle in the kewra water and mix thoroughly. Grate the boiled duck eggs directly into the pan and fold in gently. Cook for another minute or two, then take off the heat.

     

    Step 7: Garnish and serve

    Swirl the fresh cream over the Chana Murg Bharta. Serve hot with dal and rice, or with roti, paratha, or luchi.

     

    Goes Best With

    • Side Dish: Begun bhaja (fried aubergine), Aloo gobi (potato and cauliflower)

    • Bread: Luchi (deep-fried puffed bread), Radhaballavi (stuffed puri)