Chicken bhuna

4
60 minutes

Ingredients

Chicken bhuna

  • 6 chicken thighs, boneless and skinless, diced into 1 inch chunks
  • 4 garlic cloves, peeled and chopped
  • 1 green chilli, deseeded and chopped
  • 2 tbsp of ginger, chopped
  • 2 onions, diced
  • 1 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 5 tomatoes, chopped
  • 1/2 tsp lemon juice
  • 1 tbsp of coriander, chopped
  • 3 tbsp of vegetable oil
  • salt

Method

1
Heat the oil in a large, deep frying pan (or wok) and add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes
  • 3 tbsp of vegetable oil
  • 4 garlic cloves, peeled and chopped
  • 1 green chilli, deseeded and chopped
  • 2 tbsp of ginger, chopped
  • 2 onions, diced
2
Once the onions have turned a golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
3
Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick
  • 5 tomatoes, chopped
  • salt
4
Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and combined with the thick masala sauce
5
Stir in the lemon juice to add a little zing and garnish with coriander to serve
  • 1 tbsp of coriander, chopped
  • 1/2 tsp lemon juice