Does anyone know an easy recipe for chicken bhuna?

Question

Its my favourite, anyone have a tried and tested recipe?
Ive tried 2 from the internet but there is always something missing...something easy..similar to chuck all in pan and leave to cook would be good?

Answer 1

CHICKEN BHUNA: Bhuna is a "dry" curry which is cooked in a sealed casserole dish. Butter is the only liquid which is added.

I love shrimp bhuna!

Serves 6

Ingredients:

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 with rice and naans.

Answer 2

Easy Chicken Bhuna Recipe

Answer 3

1

Answer 4

Chicken bhuna with pilau rice
by Paul Merrett

Preparation time over 2 hours
Cooking time 10 to 30 min

Ingredients
chicken breasts, skinned and cut into strips
1 tbsp vegetable oil
1 tbsp olive oil
1 tsp garam masala
For the marinade:
6 tbsp natural yoghurt
1 lemon, juiced
2 garlic cloves, finely chopped
½ tsp turmeric
1 tbsp paprika
3 cardamoms, crushed with husk removed
½ tbsp salt
1 tbsp ground chilli
1 tbsp cumin

a handful of fresh coriander
For the rice:
2 cups basmati rice, washed well
1 onion, chopped
1 clove of garlic, chopped
½ cinnamon stick
2 cardamom pods
1 tbsp fennel seeds
1 tbsp vegetable oil

Method
1. Mix the marinade ingredients together and marinade the chicken for 2 hours.
2. Heat 1 tbsp vegetable oil in a pan and fry the onion in a pan.
3. Add the rice, garlic, cinnamon, cardamom and fennel seeds.
4. Add cold water to 1in above the level of the rice and bring to the boil.
5. Boil for 5 minutes and cover with a lid.
6. Turn off the heat and leave for 20 minutes.
7. In a non-stick pan heat the oils and fry the chicken until tender and cooked through.
8. When the chicken is cooked, add the garam masala and chopped coriander and serve with the rice and a warm naan bread.

Answer 5

This Site Might Help You.

RE:
Does anyone know an easy recipe for chicken bhuna?
Its my favourite, anyone have a tried and tested recipe?
Ive tried 2 from the internet but there is always something missing...something easy..similar to chuck all in pan and leave to cook would be good?

Answer 6

Ingredients -

500g diced chicken
1 large onion chopped
2 cloves garlic
2 chopped tomatoes
1tbs vinegar
50g creamed coconut
2tbs veg oil

spices -
1 tsp salt
1 tsp garam masala
1 tsp turmeric
1 tsp chilli powder
1 tsp ground coriander

Method

Cut chicken into small pieces and fry in half the oil to brown. Remove from heat, remove chicken from pan.
Blend onion, garlic, tomatoes with vinegar to make paste.
Add rest of oil to pan, fry paste and spices for 5 mins.

1 Add chicken and coconut to pan and simmer till tender about 15 - 20 mins stir occasionally.
2 Put all into covered caserole into oven gas mk4 for 45 mins.

Answer 7

4 ounces Vegetable Oil
2 teaspoons Garlic Paste
2 teaspoons Ginger Paste
7 ounces Natural Yogurt
1 teaspoon Cumin Seeds
1 teaspoon Coriander Seeds
1/4 teaspoon Turmeric
1 teaspoon Salt
1 teaspoon Chili Powder
1 1/2 pound Boneless Chicken Breasts, cut into 1 inch pieces
1 large Onion
5 Tomatoes, chopped
Freshly chopped Coriander to garnish

Directions:

Heat the oil in a large pan, add the garlic and ginger pastes and cook for 1 minute.

Reduce the heat and gradually stir in the yogurt then add the cumin seeds, coriander seeds, turmeric, red chili powder and salt stirring constantly.

Add the chicken and simmer over a very low heat until all the yogurt has been absorbed.

Meanwhile, cut the onions into 1 inch pieces then add to the pan and cook for 3-4 minutes. Add the tomatoes, mix well and cook for a further 5 minutes.

To serve: transfer to a heated serving dish and garnish with chopped coriander

Chicken Bhuna Masala

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cardamom pods
1 tablespoon vegetable oil
1 whole chicken breast, cut into cubes
Salt and freshly ground black pepper
1 teaspoon curry powder
1 teaspoon chili powder
1/2 cinnamon stick
2 large tomatoes, diced
1/2 red onion, diced
2 cloves garlic, diced
1 teaspoon fresh ginger, chopped
1/3 cup coconut milk
1/3 cup white wine
2 tablespoons chopped fresh cilantro leaves
1 cup cooked basmati rice
2 uncooked Indian poppadum
2 ounces prepared mango chutney


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.

Answer 8

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Answer 9

i always cook with boneless chicken breasts, only meat i will eat so i have a few recipes for you. chicken quesadillas slice up the chicken into strips grill them up a little add some sauce while cooking- such as BBQ put one tortilla on a frying pan with PAM pour reduced-fat cheese on top of tortilla add chicken add more cheese place second tortilla on top after heated for a little, press down on the sandwich with a plate to make skinnier flip when one side is brown, it is ready when the bread is browned and the cheese is melted * make a stir-fry... cut up chicken into little pieces... cook up some pasta when the pasta is don't... place the pasta, chicken, veggies ( green beans, corn or peas..etc.) in a pan that's been sprayed with PAN or oil. Then when that's heated up, pour in some teriyaki sauce and cook/ stir it for about 1.5 minutes. other things that can be added to the stir-fry are.. bacon, rice.. .anything be creative * cook up the meat and then add honey mustard dijon sauce to them and serve the breast in a bun with ketchup and chips i hope this helps. enjoy (: