Chicken Bhuna
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 3 tablespoons vegetable oil
- 4 garlic cloves, peeled and chopped
- 1 green chili, chopped
- 2 tablespoons ginger, chopped
- 2 onions, diced
- 1 teaspoon turmeric powder
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 5 tomatoes, chopped (or 1 x 440g tin)
- 1 pinch salt (to taste)
- 900 g chicken thighs, diced into 2 . 5 cm chunks
- 1⁄2 teaspoon lemon juice
- 1 tablespoon fresh coriander, chopped (optional)
directions
- 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 8 to 10 minutes.
- Once the onions have turned a golden colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute.
- 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.
- 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 15 to 20 minutes, or until the chicken is tender and combined with the thick masala sauce. (Leave lid off for last 5 minutes to reduce if it needs to be thickened.).
- Stir in the lemon juice to add a little zing and garnish with coriander (if using) to serve, with basmati rice and/or roti/naan.
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RECIPE SUBMITTED BY
Baz231
Australia
I love cooking Indian, Moroccan and Thai foods, but like experimenting. I'll try any type of food, as long as its not bland and boring!