'Bhuna' doesn't actually refer to a curry - the word describes
the cooking process of spices, where they are fried over a medium heat
to reveal their favours. Below is my chicken bhuna recipe that follows
this method of cooking. The chicken breast meat is added to the spices
and basically cooks in it's own juice.
You'll need a couple of hours to prepare the recipe and another 30 minutes to cook. It'll feed 4 people, and it's worth it!
The ingredients for the curry:
1. Pour the yoghurt into a bowl with the spices (garam masala, turmeric, paprika and cumin). Add the salt, chilli and cardamoms (husk removed), and crush in the garlic.
2. Mix the ingredients with a spoon, and then squeeze in the juice of half a lemon.
3. Cut the chicken into small chunks and put into the bowl. Use your hands to completely cover the chicken pieces in your marinade.
Method: The Pilau Rice
1. Put a saucepan over a medium heat and add a tablespoon of olive oil. Finely chop the onion and once sufficiently hot, add to the pan and fry.
2. Wash the rice with cold water and add to the pan with the onion. Crush in the garlic and add the cinnamon, fennel seeds and cardamom. Mix the rice and other ingredients well before pouring water completely over the rice. Turn up the heat.
3. When the water begins to boil you need to leave it boilding for 5 minutes. Then, put the lid on the pan and turn off the heat. Leave it to stand for 20 minutes.
Method: Put the Curry Together
1. Put a frying pan over a medium to high heat, and add a tablespoon of vegetable and olive oil. Add the chicken to the pan and fry until you are happy the chicken has been cooked thoroughly.
2. Add some garam masala and coriander to the pan and continue to fry for another 30 seconds.
3. Dish up the rice from the saucepan onto 4 warm plates, and then add the chicken. I recommend serving with a warm peshwari naan bread.
You'll need a couple of hours to prepare the recipe and another 30 minutes to cook. It'll feed 4 people, and it's worth it!
The ingredients for the curry:
- 4 chicken breasts
- 6 tbsp plain natural yoghurt
- 2 garlic cloves
- 1 tsp garam masala
- 1 lemon
- 1 tsp turmeric
- 1 tbsp paprika
- 3 cardamoms
- Salt
- 1 tbsp ground chilli
- 1 tbsp cumin
- Vegetable oil
- Olive oil
- Fresh coriander
- 2 cups basmati rice
- 1 onion
- 1 clove of garlic
- Cinnamon stick
- 2 cardamom pods
- 1 tbsp fennel seeds
- Vegetable oil
1. Pour the yoghurt into a bowl with the spices (garam masala, turmeric, paprika and cumin). Add the salt, chilli and cardamoms (husk removed), and crush in the garlic.
2. Mix the ingredients with a spoon, and then squeeze in the juice of half a lemon.
3. Cut the chicken into small chunks and put into the bowl. Use your hands to completely cover the chicken pieces in your marinade.
Method: The Pilau Rice
1. Put a saucepan over a medium heat and add a tablespoon of olive oil. Finely chop the onion and once sufficiently hot, add to the pan and fry.
2. Wash the rice with cold water and add to the pan with the onion. Crush in the garlic and add the cinnamon, fennel seeds and cardamom. Mix the rice and other ingredients well before pouring water completely over the rice. Turn up the heat.
3. When the water begins to boil you need to leave it boilding for 5 minutes. Then, put the lid on the pan and turn off the heat. Leave it to stand for 20 minutes.
Method: Put the Curry Together
1. Put a frying pan over a medium to high heat, and add a tablespoon of vegetable and olive oil. Add the chicken to the pan and fry until you are happy the chicken has been cooked thoroughly.
2. Add some garam masala and coriander to the pan and continue to fry for another 30 seconds.
3. Dish up the rice from the saucepan onto 4 warm plates, and then add the chicken. I recommend serving with a warm peshwari naan bread.
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