Skip to main content

Chicken bhuna

 

Chicken bhuna
Chicken bhuna
The word ‘bhuna’ means to fry and, in this recipe, it is key to fry the onions and tomatoes really well until the oil begins to leave the sides of the pan. The secret to a really good chicken bhuna is to not add any water as all the flavour comes from the spices and onions.

Each serving provides 357 kcal, 39.5g protein, 9g carbohydrates (of which 6.5g sugars), 17.5g fat (of which 3g saturates), 3.5g fibre and 1.2g salt.

Ingredients

For the marinade

  • 6 garlic cloves, finely grated
  • 2.5cm/1in piece fresh root ginger, peeled and finely grated
  • 2 tsp mild chilli powder (or Kashmiri chilli powder)
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 2 tbsp Greek-style yoghurt
  • 750g/1lb 10oz chicken thighs, boneless and skin removed, cut into bite-sized pieces

For the bhuna

  • 100g/3½oz tomatoes, roughly chopped
  • 2 tbsp tomato purée
  • 4 tbsp vegetable oil
  • 3 dried mild red chillies (or dried Kashmiri chillies), left whole
  • 300g/10½oz brown onions, finely chopped (about 2 medium onions)
  • 1 tsp fennel seeds, coarsely crushed
  • ½ tsp freshly ground black pepper
  • 1 tsp garam masala
  • salt
  • chopped fresh coriander, to garnish
Recipe tips

Method

  1. To make the marinade, blend the garlic, ginger and a splash of water to a smooth paste in a food processor or blender. Put in a large bowl with the remaining marinade ingredients, except the chicken, and mix to combine. Add the chicken to the bowl and mix well. Leave to marinate for 1 hour, or overnight preferably.

  2. To make the bhuna, blend the tomatoes and tomato purée to a smooth paste in a food processor or blender, then set aside. Heat the oil in a non-stick kadhai or large lidded frying pan over a medium heat. Add the chillies, fry for a few seconds then add the onions. Stir well and fry gently for 25 minutes, until browned and softened. Keep stirring often to make sure they cook evenly.

  3. Add the blended tomato paste, stir and fry for 5 minutes. Add the marinated chicken and cook for 6 minutes, stirring so the chicken is well coated in the masala. Season with salt, lower the heat and continue cooking with a lid on for 8 minutes until the chicken is cooked through, stirring halfway through. Add the fennel, pepper and garam masala and stir. Garnish with coriander and cook for a couple of minutes. Serve immediately.

Labels:

Comments

Post a Comment

Popular posts from this blog

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...
Post a Comment
Read more

Coconut biscuits

  Coconut biscuits These amaretti-style coconut biscuits are a perfect sweet treat – and also free from dairy and gluten. Ingredients 150g/5½oz ground almonds 75g/2¾oz desiccated coconut, plus extra for coating 150g/5½oz caster sugar ¼ tsp salt 100g/3½oz egg whites (see recipe tip) 2 tsp icing sugar, for dusting Recipe tips Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to b...
Post a Comment
Read more

Battenberg cake

  Battenberg cake Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof. Ingredients For the cake 175g/6oz softened butter, plus extra for greasing 175g/6oz golden caster sugar 3 free-range eggs 175g/6oz self-raising flour ½ tsp vanilla extract red food colouring paste For the covering 6 tbsp apricot jam 500g/1lb 2oz ready-made marzipan 2–3 tbsp icing sugar, for rolling. Method Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on sc...
Post a Comment
Read more