Chicken Bhoona Recipes

CHICKEN BHUNA CURRY

Steps:

• Fry onions in oil over medium-low heat, stirring often. Cook until soft and golden, about 8 minutes.
• Add garlic and ginger, fry gently for 2 minutes.
• Add curry powder, stir through.
• Add chopped tomatoes. Simmer for 5 minutes
• Once the sauce has thickened, add chopped green chillies.
• Add chicken and cook for 10 - 12 minutes, stirring occasionally.
• A traditional bhuna no water should be added to make a thick dry sauce. However, if you find it too dry you can add some water whilst the chicken is cooking.
• Check the chicken is cooked through, then add chopped coriander (cilantro).
• Serve with our coconut pilau rice.

CHICKEN BHUNA MASALA RECIPE | #BHUNACHICKEN

Steps:

• Place a frying pan & turn on the gas, put 4 green Cardamoms, 1 stick of Cinnamon, 4 Cloves, 4 Dried Red Chilies, 1 teaspoon Cumin seeds, 1 teaspoon Black Peppercorns, 1 teaspoon Coriander (whole) and dry roast over low flame. Once done, keep the spices aside to cool them down
• Chop 1 inch of Ginger, then put them to a grinder jar, add Garlic cloves and grind down to a paste
• Place the Chicken pieces in a bowl, add 1/3 cup Curd, 1 teaspoon Red Chili powder, ½ teaspoon Turmeric powder, 1 teaspoon Cumin powder, 1 tablespoon ginger-Garlic paste, Salt as per taste and then marinate Chicken with all the spices. Set it aside for an hour
• Chop 2 Onions & slit open 2 Green Chilies and keep aside for later
• Roughly chop down two Tomatoes and put them in a grinder to make a paste
• Place a Kadai (wok) and turn on the gas. Add Mustard oil & let it heat up. Once the oil turns hot, add 2 Bay leaves.
• Add the chopped Onions and sauté for 8 minutes. Then add the roasted spices & mix well.
• Add Ginger garlic paste, mix well till the mixture turns light brown.
• Now, add the Tomato paste and some salt and mix together.
• Cover the Kadai with a lid and cook for 10 minutes. After 10 minutes, open the lid and add ½ teaspoon Red Chili powder and Mix well.
• Now add the marinated Chicken and coat the Chicken pieces with all the spices. Cover with a lid again and cook for 10 more minutes.
• After 10 minutes, flip the Chicken pieces. Then add water for gravy (we used 1/3 cup) and cover the lid to cook for 10 more minutes.
• Then add 1 teaspoon Garam Masala powder & add the slit Green Chilies. Mix well & let it cook for 5 minutes.
• After 5 minutes add chopped Coriander leaves and mix a little. Chicken Bhuna Masala should now be ready.

CHICKEN BHOONA

Steps:

• Puree tomato, onion, and garlic with vinegar.
• Heat butter in a large deep sauce pan over medium heat until it bubbles for a few minutes and just starts to turn light brown, then add the spices and some salt to taste.
• Add the tomato/onion/garlic mixture to the pan, increase heat to high, and cook at a boil for several minutes, then reduce heat to a simmer.
• Cut the chicken meat into approximately 2-inch cubes.
• Heat the vegetable oil in a frying pan and add the chicken when the oil is quite hot. Careful with spattering and cover if necessary. Cook and roll the chicken pieces until they are just seared on all sides (medium brown color) but not cooked inside.
• Add the seared chicken to the tomato/onion/garlic/spice mixture, keep it at a simmer and stirring occasionally (only enough to prevent sticking and burning on the bottom) for about an hour or until the sauce begins to stick shortly after stirring. Make sure the lid of the sauce pan is just ajar so the moisture can escape and the mixture will cook down.
• Add about half of the can of coconut milk, and continue to cook at a simmer, again until the sauce sticks to the bottom shortly after stirring.
• Serve over rice, with naan bread, or other Indian sides.

CHICKEN BHOONA

Steps:

• Put a large pan on a medium low heat and add ghee, chopped onions, cardamom, mustard seeds, cloves, cinnamon and cumin seeds. Cook on a low heat, stirring occasionally until the onions have turned a golden colour and have reduced. The onions must not fry but cook down very slowly as this method ensures the flavour and correct consistency of the final sauce. It can take up to 20-30 mins for the onions to cook correctly.
• Add the chicken, tomato puree, sugar, salt, tumeric and chili powder to the pan and stir.
• Cook over a medium low heat for about 10 mins or until all the chicken is sealed and coloured.
• Add the water, cover the pan and simmer gently for 35 minutes.
• To finish sprinkle with garam masala and lemon juice and serve with rice or bread.