Chicken bhuna

The word ‘bhuna’ signifies to broil and, in this formula, it is critical to sear the onions and tomatoes truly well until the oil starts to leave the sides of the skillet. The key to a great chicken bhuna is to not include any water as all the flavor originates from the flavors and onions.


For the marinade

•             6 garlic cloves, finely ground

•             2.5cm/1in piece new root ginger, stripped and finely ground

•             2 tsp mellow bean stew powder (or Kashmiri stew powder)

•             ½ tsp ground turmeric

•             1 tsp ground cumin

•             1 tbsp ground coriander

•             2 tbsp Greek-style yogurt

•             750g/1lb 10oz chicken thighs, boneless and skin eliminated, cut into reduced down pieces

For the bhuna

•             100g/3½oz tomatoes, generally hacked

•             2 tbsp tomato purée

•             4 tbsp vegetable oil

•             3 dried gentle red chillies (or dried Kashmiri chillies), left entirety

•             300g/10½oz earthy colored onions, finely hacked (around 2 medium onions)

•             1 tsp fennel seeds, coarsely squashed

•             ½ tsp newly ground dark pepper

•             1 tsp garam masala

•             salt

•             chopped new coriander, to embellish

•             naan bread, to serve


1.To make the marinade, mix the garlic, ginger and a sprinkle of water to a smooth glue in a food processor or blender. Put in a huge bowl with the rest of the marinade fixings, aside from the chicken, and blend to join. Add the chicken to the bowl and blend well. Leave to marinate for 60 minutes, or overnight ideally.

2.To make the bhuna, mix the tomatoes and tomato purée to a smooth glue in a food processor or blender, at that point put in a safe spot. Warmth the oil in a non-stick kadhai or huge lidded skillet over a medium warmth. Include the chillies, fry for a couple of moments at that point include the onions. Mix well and fry delicately for 25 minutes, until seared and mellowed. Continue mixing frequently to ensure they cook equitably.

3.Add the mixed tomato glue, mix and fry for 5 minutes. Include the marinated chicken and cook for 6 minutes, mixing so the chicken is all around covered in the masala. Season with salt, bring down the warmth and keep cooking with a cover on for 8 minutes until the chicken is cooked through, mixing partially through. Include the fennel, pepper and garam masala and mix. Embellishment with coriander and cook for several minutes. Serve promptly with the naan bread as an afterthought.

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