Chicken Bhuna

Name: Chicken Bhuna
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 tbsp vegetable oil; 4 garlic cloves; 1 green chili; 2 tbsp ginger; 2 onions; 1 tsp turmeric powder; 2 tsp chili powder; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp garam masala; 5 tomatoes; 1 pinch salt; 900 g chicken thighs; 0.5 tsp lemon juice; 1 tbsp fresh coriander

Chicken, coriander and tomatoes come together in this South Asian dish, fragrant with chilli and ginger and deep-fried until golden.

45 min · Serves 6 · Medium

Method

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Time: Prep 10 min · Cook 35 min · 45 min total
Difficulty: medium

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 8 to 10 minutes.
10 min
2
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.
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.
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 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.).
5
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.