Chicken Bhuna Hotel Style
Chicken cooked in a rich, deep tomato sauce.
Ingredients
- 3 tbsp oil
- 1 small onion finely diced.
- 2 tbsp of garlic & ginger paste or 5 cloves of garlic finely chopped and 1 tablespoon of ginger finely chopped.
- 1 tablespoon of ‘Ome Made Bhuna Masala.
- 700 g chicken thighs cut into 1’’ cubes.
- 4 tbsp tomato puree diluted with water to make a paste like passata.
- 450 ml of hotel gravy
- 700 g chicken thighs cut into 1’’ cubes.
- 4 salad tomatoes cut into quarters.
- 1-2 green chillies sliced (optional)
- ½ tbsp lemon juice
- Salt to taste
- 1 tablespoon fresh coriander roughly chopped.
Instructions
- Heat the oil in a heavy bottomed pan or karahi.
- Add the onion and cook on a gentle heat, stirring often, until the onions are a deep golden colour.
- Add the garlic and ginger to the pan and cook for 30 seconds.
- Add the Bhuna Masala and cook again for 30 seconds, stirring so the spices don’t catch. Add a splash of water if the spices start to stick.
- Add the diluted tomato puree and let reduce to a thick paste
- Add the chicken to the pan and stir to coat with the sauce.
- Add the hotel gravy to the pan and bring to the simmer. Cook for around 15 minutes.
- Add the tomatoes, chillies, lemon juice and salt. Cook for a further 8 minutes, or until the chicken is cooked through.
- Check for seasoning and add more salt if needed, add the coriander, and stir through.
- Serve the curry with rice and Indian bread such as chapatti.
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