Chicken Bhuna

15 ingredients
5 steps

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

  1. 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.
  2. 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. 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. 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. 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.

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