Chicken bhuna
Item 1 of 1
Peter Joseph's stunning chicken bhuna recipe is incredibly simple to make. Bhunas are characterised by a thick, deliciously intense coating sauce with a well-spiced but moderate heat, perfect for warming the cockles on a chilly winter evening. Serve with fluffy basmati rice and some homemade roti.
First published in 2017
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Ingredients
Metric
Imperial
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
SAVE RECIPE
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
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
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