Chicken Bhuna

Method

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1. Heat the oil in a large heavy pan over medium heat, add the onions and cook 20 minutes, stirring often, until deep brown and reduced to a paste.

   Mark done

2. Add the garlic and ginger and cook 2 minutes.

   Mark done

3. Add the coriander, cumin, turmeric and chilli powder with a splash of water and fry 2 minutes.

   Mark done

4. Add the tomatoes and salt and cook 12 minutes, stirring, until the mixture is thick and jammy and the oil separates at the edges.

   Mark done

5. Add the chicken and stir to coat. Cook, covered, 10 minutes.

   Mark done

6. Uncover and cook 10 minutes more over medium-high heat, adding water a tablespoon at a time and frying again, until the sauce is thick and clinging.

   Mark done

7. Stir in the green chillies, garam masala and half the coriander.

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8. Serve scattered with the remaining coriander.

   Mark done

Chef’s Tips

• Cook the onions down for the full 20 minutes. They are the sauce.
• Add water only a spoonful at a time. Bhuna is meant to be dry.
• You know the masala is ready when the oil separates and pools at the edges.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Chapatis
• Plain basmati rice
• Cucumber raita

Storage & Reheating

Refrigerate up to 4 days and reheat gently with a splash of water. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.