Chicken Bhoona Recipes

CHICKEN BHUNA

Steps:

• To make the onion purée, bring a small pan of water to the boil and add half the roughly chopped onion. Boil until soft (about 10 mins), drain and puree with a hand blender or mini food processor.
• Heat a large saucepan on a high heat. Once it's hot add the oil and finely chopped onions and reduce to a low heat. Cook the onions slowly and gently until golden brown in colour, and season.
• Add the ginger and garlic purée, curry powder, turmeric, chilli powder and a splash of water to the pan of onions and stir in well. Fry for a couple of mins. Add the diced chicken thighs and stir in well.
• Mix the yogurt, tomato purée and onion purée together in a jug with 300ml water. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 to 20 mins, stirring occasionally.
• Finally, sprinkle in the garam masala and stir in well for the final 2 mins before serving.

BHUNA GOSHT

Steps:

• Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.
• Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.

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 BHUNA MASALA

Steps:

• In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder. Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side. Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk, and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour. Season with salt and pepper, to taste, and add the cilantro.
• Ladle the masala over a bed of basmati rice. Lightly spray the uncooked poppadum with vegetable spray on both sides and cook in the microwave on high until poppadum is puffed and crisp, about 45 seconds. Serve with mango chutney on the side.

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.