65min 2 ppl
Chicken Bhuna
60 minutes
2 people
Medium
60 min · 9 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 42g
Carbs 10g
Fats 14g
About this dish
Tender chicken pieces cooked in a thick, clinging spiced tomato sauce — bhuna means the spices are fried down until almost dry, concentrating every flavour into the meat rather than a loose gravy.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chillifinely sliced0.5
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks375 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Dried Goods
- Waterif needed to loosen1 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.75 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Salt to taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- large heavy frying pan or karahi
- chef's knife
- chopping board
- grater
- wooden spoon
- meat thermometer
Method
1
Cut the chicken thighs into 4cm chunks. Finely dice the onion, mince the garlic, grate the ginger, slice the green chilli, and chop the fresh coriander.
Approx. 15 minutes
2
Heat the oil in a large heavy frying pan or karahi over high heat. Add the cumin seeds and let them sizzle.
Approx. 1 minutes
3
Add the onion and cook, stirring frequently, until deep golden brown.
Approx. 10 minutes
4
Add the garlic, ginger, and green chilli. Cook, stirring constantly.
Approx. 2 minutes
5
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Stir and cook.
Approx. 2 minutes
6
Add the tinned tomatoes. Cook on high heat, stirring frequently, until the sauce is very thick and the oil begins to separate.
Approx. 8 minutes
7
Add the chicken pieces and stir well to coat in the masala. Reduce heat to medium and cook, stirring regularly, adding a splash of water if the masala catches. The finished dish should be nearly dry with a thick coating on the chicken. Check internal temperature reaches 74°C using a meat thermometer.
Approx. 20 minutes
8
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
9
Serve scattered with fresh coriander.
Approx. 1 minutes
