Chicken Bhuna Recipe



Chicken Bhuna Recipes

Ingredients :

3 tbsp ghee

8 dried curry leaves

1 tsp black mustard seeds

1 large onion, chopped

4 garlic cloves, chopped

2.5cm (1 inch) piece of fresh root ginger, peeled and chopped

1 tbsp curry powder

1 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

2 tsp chili powder

750g (1.5 lb) skinless, boneless chicken breasts or thighs, cut into 2.5cm (1 inch) cubes

1 tsp salt

150ml (1/4 pint) water

Method :

Heat the ghee in a heavy-based frying pan, crumbs the curry leaves and add them to the pan with the mustard seeds. Fry them over a gentle heat for 1 minute.

Place the onion, garlic and ginger in the blender or food processor and blend to a coarse paste. Add this paste to this fried curry leaves and mustard seeds and cook gently for a further 5 minutes.

Add the curry powder, garam masala, cumin, ground coriander and chili powder to the pan, and cook, stirring, for 2 minutes.

Add the chicken, salt and measured water. Stir to coat the chicken evenly in the spice mixture, then cover the pan and cook over a gentle heat, stirring occasionally, for 20 minutes, or until the chicken is tender.

Remove the lid, increase the heat and cook the curry for a further 3-5 minutes, until thick and dry. Taste and adjust the seasoning if necessary and serve the curry immediately.

Serves 4-6

Serve this dry chicken curry with Indian flatbreads, such as chapati or paratha.


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