Chicken Bhuna
Chicken Bhuna is a traditional British Indian Restaurant (BIR) recipe for a classic medium-hot dry-ish curry of chicken in base sauce flavoured with two spice blends. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken Bhuna.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : CurryBIR CurriesSpice RecipesChicken RecipesBritish Recipes
Also spelled chicken bhoona, this is a classic British Indian Restaurant (BIR) recipe for a dry(ish) curry of chicken in a lightly-spiced sauce that's cooked so that the curry gravy coats the meat.
Ingredients:
2 tbsp ghee
pinch of turmeric powder
400ml Base Curry Sauce (either
base curry sauce or
Indian restaurant curry base)
small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
800g chicken, cut into bite-sized pieces
2 tbsp thick yoghurt
salt to taste
Spice Mix 1:
1 tsp turmeric powder
1 tsp chilli powder
1 tsp
garam masala
Spice Mix 2:
1 tsp cumin seeds
2 cardamon pods, cracked open but not crushed
2 cloves
5 curry leaves
Method:
Place a pan or wok over medium heat. When hot add 1 tbsp ghee and a pinch of turmeric. Now add the chicken and fry until all sides are golden brown (about 2-3 minutes). Remove the chicken with a slotted spoon and set aside.
Add the remaining ghee to the same pan then stir in spice mix 2 and fry for 10 seconds. If the ghee is hot enough they will sizzle and splutter as soon as you add them.
Add 100ml of the base curry sauce, stir-frying until it thickens (about 4-5 minutes). Add another 100ml of the sauce and continue cooking in the same way. If the sauce starts to stick to the sides of the pan simply scrape this back down into the main body of the sauce. After about 4 minutes add the next 100ml of sauce and cook for a further 4 minutes.
When you add the final 100ml of sauce, add spice mix 1, the coriander stems and season to taste with salt. Continue stir-frying for about 3-4 minutes or until the sauce thickens.
Return the chicken to the pan, stirring to coat in the sauce. Bring to a simmer and cook for 5 minutes.
Finally stir in the yoghurt and season to taste with salt. Continue stir-frying until the sauce is very thick and coats the chicken well. The sauce should thickly coat the chicken pieces when ready.
Turn into a serving dish, garnish with the coriander leaves and serve.
