Chicken bhuna
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 3 medium onions, 2 finely chopped, 1 roughly chopped
- 100ml vegetable oil
- 1 tbsp ginger and garlic purée
- 1 tbsp mild curry powder
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 800g chicken thighs, diced
- 100ml natural yogurt
- 4 tbsp tomato purée
- 2 tsp garam masala
Method
- STEP 1
Heat a large saucepan over medium-high heat and, once hot, drizzle in the oil, reduce the heat to low and cook the finely chopped onions until golden brown. Season.
- STEP 2
Add the ginger and garlic purée, curry powder, turmeric, chilli powder, 1 tsp fine salt and a splash of water, and stir well. Fry for a couple of minutes, then add the diced chicken thighs and stir well again.
- STEP 3
Mix the yogurt, tomato purée and onion purée together in a jug with 300ml water. Pour into the saucepan and mix well. Turn up the heat and bring to the boil, then reduce the heat and simmer for 15-20 mins, stirring occasionally. Sprinkle in the garam masala for the final 2 mins of cooking, stir well and serve.
- STEP 4
Mix the yogurt, tomato purée and onion purée together in a jug with 300ml water. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 to 20 mins, stirring occasionally.
- STEP 5
Finally, sprinkle in the garam masala and stir in well for the final 2 mins before serving.
