Recipe for Chicken Bhuna
Restaurant-quality recipe for chicken bhuna using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G3 Simple Fried Base
300 ml (1–2 portions) · 15 minutes · Simple
Key ingredients
1 tbspn oil · 100 gm onion (prepared weight) · 1 tspn garlic (finely chopped) · 1 tspn ginger (finely grated) · 2 tbspn chopped tomatoes · 2 heaped tspn tomato purée · +6 more
Ingredients
- 1 chicken breast
- 125ml Simple Fried Base Sauce
- 1 tbspn tomato purée
- ½ onion
- 1 tspn curry powder
- ½ tspn hot chilli powder
- 1 tspn green chilli
- 2 cloves garlic
- 1 tspn ginger
- 2 tbspn vegetable oil
- 2 tbspn coriander leaves
- ½ tspn Garam Masala
- 2 cardamom pods
- 1 tomato
- 1 green pepper
Method
- 1
Chop the onion.
- 2
De-seed and chop the green chilli.
- 3
De-seed the green pepper and chop into about 1 inch squares.
- 4
Grate the ginger and crush the garlic and mix with a little water to make a paste.
- 5
Chop the tomato into 8 pieces.
- 6
Heat the oil in a pan and cook, stirring regularly, the onions, green chilli and green pepper for .
- 7
Add the ginger/garlic paste and cook, stirring, for .
- 8
Add the c41 curry powder, chilli powder, ground coriander, garam masala and cardamom powder and cook, stirring, for , adding c46 base sauce if needed to prevent drying and burning.
- 9
Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for .
- 10
Add the c41 pre-cooked chicken, salt, fresh tomato and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency although the final dish should be dryish.
- 11
Serve with rice and garnish with a little freshly chopped coriander.