|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings||4|
|Ingredients||2 or 3 chicken breast fillets, cut into bite-size pieces
2 medium onions, skinned, and chopped
2 tsp. freshly ground garlic
1 tsp. salt
2 level tsp. chilli powder
1½ tsp. ground coriander
½ level tsp. ground turmeric
½ cup water
1 tbsp. tomato puree
1 tsp. ground ginger
½ cup vegetable oil
1 tsp. garam masala
2 tbsp. coriander leaves, chopped
2-3 green chilies, sliced
|Instructions||Put chicken, onions, garlic, salt, chili powder, ground coriander, turmeric and water in a heavy-based pan. Cook over medium heat until meat is half cooked, about 10-15 minutes.
Add tomato puree and ginger, and cook for 2 minutes stirring constantly.
Add the oil and cook for 5 - 8 minutes, keep stirring all the time. You may have to add little water to prevent gravy from sticking to the bottom of the pan.
The Bhuna is ready when oil begins to separate from gravy. Add more water if you need to thin gravy.
Add garam masala, coriander leaves and chilies, stir once and transfer to a serving dish.
|Notes||The first time I tried this I used dried coriander leaves as I did not have fresh in stock. This really did not work well.
Now I keep a tube of "Coriander blend" in the fridge - it
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