Thursday, September 6, 2018

Chicken bhuna



Chicken bhuna

Peter Joseph's stunning chicken bhuna recipe is incredibly simple to make. Bhunas are characterised by a thick, deliciously intense coating sauce with a well-spiced but moderate heat, perfect for warming the cockles on a chilly winter evening. Serve with fluffy basmati rice and some homemade roti.



Ingredients
CHICKEN BHUNA
·         chicken thighs, boneless and skinless, diced into 1 inch chunks
·         garlic cloves, peeled and chopped
·         green chilli, deseeded and chopped
·         2 tbsp of ginger, chopped
·         onions, diced
·         1 tsp turmeric powder
·         2 tsp chilli powder
·         2 tsp ground cumin
·         2 tsp ground coriander
·         1 tsp garam masala
·         tomatoes, chopped
·         1/2 tsp lemon juice
·         1 tbsp of coriander, chopped
·         3 tbsp of vegetable oil
·         salt



Method
1
1
1.Heat the oil in a large, deep frying pan (or wok) and add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes
  • 3 tbsp of vegetable oil
  • garlic cloves, peeled and chopped
  • green chilli, deseeded and chopped
  • 2 tbsp of ginger, chopped
  • onions, diced
2. Once the onions have turned a golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
3. Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick
  • tomatoes, chopped
  • salt
4...................

5.................................
6.................................... full method: https://www.greatbritishchefs.com/recipes/chicken-bhuna-recipe