Chicken Bhuna
In this flavorful and aromatic curry recipe, tender diced chicken is simmered in a rich and creamy sauce infused with a blend of warm spices. The secret to building layers of flavor lies in slowly caramelizing the onions and combining them with a velvety mix of yogurt, tomato puree, and fragrant spices. This dish is sure to delight your taste buds with every bite.
— Constant Cookbook
Ingredients
- 800g Diced Chicken
- 300ml Water
- 2 Medium Onions, finely chopped (1 medium onion for puree)
- 2 tsp Ginger Puree
- 2 tsp Garlic Puree
- 200g Oil
- 1 tsp Tumeric Powder
- 4 tsp Mild Curry Powder
- 1 tsp Chilli Powder
- 2 tsp Garam Masala Powder
- 100ml Natural Yogurt
- 4 tbsp Tomato Puree
- 100ml Pureed Onions
Instructions
- To make the onion purée, bring a small pan of water to the boil and add half the roughly chopped onion. Boil until soft (about 10 mins), drain and puree with a hand blender or mini food processor.
- Heat a large saucepan on a high heat. Once it's hot add the oil and finely chopped onions and reduce to a low heat. Cook the onions slowly and gently until golden brown in colour, and season.
- Add the ginger and garlic purée, curry powder, turmeric, chilli powder and a splash of water to the pan of onions and stir in well. Fry for a couple of mins. Add the diced chicken thighs and stir in well.
- Mix the yogurt, tomato purée and onion purée together in a jug with 300ml water. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 to 20 mins, stirring occasionally.
- Finally, sprinkle in the garam masala and stir in well for the final 2 mins before serving.
Yield
Serves 6
Nutrition
- Calories: 350 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 0.43 milligram of sodium
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