Content Starts Here
Tiscali Lifestyle Food and Drink
Chicken Bhuna
Bhuna is a "dry" curry which is cooked in a sealed casserole dish. Butter is the only liquid which is added.
Ingredients
Serves 6
1 kg diced chicken
3 large onions
2 in fresh ginger
6 cloves garlic
3 green chillies
3 tsp turmeric
3 tsp paprika
2 tsp cumin seeds
3 tsp whole coriander seeds
6 whole brown cardamoms
2 chopped tomatoes
1½ tsp salt
2 tbsp garam masala
1 green and 1 red pepper, sliced
Method
Cut chicken pieces into small pieces and dry them. Melt two ounces of butter in a pan, making sure it does not brown. Add the garam masala, then each chicken piece. The objective is to seal the meat without losing any liquid (which makes it stew). Put the chicken in an oven for 20 to 25 minutes at medium heat. Baste regularly with butter.
Peel and chop the ginger, garlic, chillies, tomatoes and onions. In a pestle and mortar crush the cumin and coriander seeds then set aside.
In a deep saucepan add four ounces of butter and heat to a high temperature. Add the ginger first, then the onions, and fry until the onions are golden brown. This may take about ten minutes and you should stir frequently. The trick is to caramelise without burning the onions.
Next add turmeric, crushed cumin and coriander, paprika and cardamom pods. Fry for a minute or two. Add a mug of water. Bring to the boil, reduce the heat and let it simmer for ten to 15 minutes, stirring regularly. Halfway through this process add salt, garlic and green chillies. The trick is to stop the mixture from catching on the bottom of the pan.
As you stir (a wooden spatula is best) the contents of the pan will begin to look like a very thick curry sauce. As the water evaporates the oil will start to flow out of the mixture. At this point the mixture starts to fry again and you should stir constantly. Continue for 15 minutes. If it sticks to the bottom of the pan add a little water.
Add the chicken pieces. Transfer everything into a casserole dish and put in the oven at medium heat. Leave for 15 minutes. Take out of the oven and stir with a wooden spoon. Season and garnish with chopped tomatoes and peppers. Serve.
Back to the Indian menu
