Chicken Bhuna Recipe | Easy Indian Cooking
This Chicken Bhuna recipe will run you through some really easy, really straightforward Indian cooking techniques and show you how to make one of the great curry classics.
- 2 lrg Chicken Breasts or 3 small
- 1/2 can Chopped Tomatoes
- 2 - 6 Green Chillies
- 3 cloves Garlic
- 2 inches Fresh Ginger
- 1 White Onion
- 1 tsp Mustard Seeds
- 1/2 tsp Turmeric
- 1/2 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1/2 tsp Cinnamon
- 1 tsp Fennel Seeds
- 1/2 tsp Black Pepper
- Lemon Juice
- Cooking Oil
- Fresh Coriander optional
- 100 ml Chicken Stock optional
First, reduce 1/2 can of chopped tomatoes by about half.
In a hot, unoiled pan, toast 1/2 tsp cumin seeds, 1 tsp coriander seeds and 1 tsp fennel seeds until the smell lifts from the pan, then combine with 1/2 turmeric powder, 1/2 tsp cinnamon and 1/2 tsp black pepper. Set aside.
Chop up the ginger and garlic, then grind into a paste and mix with a large diced onion and 1/2 - 1 tsp mustard seeds. Chop up your chillies and add them as well.
Dice the chicken into smallish pieces and set aside.
Heat up some oil and cook off those onions with the garlic, ginger, mustard seeds and chilli, for about 5 minutes, on a low-medium temperature. Season with salt now to aid the process along.
After a few minutes, add the meat and cook to colour, increasing the heat to medium-high and stirring frequently. Then add the spices and cook for a further couple of minutes.
Add the tomatoes and bring back to temperature, then cook for 5 more minutes or until the chicken is done.
You can add a little stock to loosen the sauce OR you can simply season with lemon juice and salt, then serve.