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Bhuna Chicken Recipe

Bhuna is an Urdu word, meaning dry-roasted. This dish is from Bengal
Normally, the chicken and spices are cooked in Ghee with minimum water on low to medium heat till the meat is tender and the Ghee is separated from the spices. I have modified the recipes to reduce the constant stir-frying. Old fashioned recipe uses few spices. Cumin Coriander and Fenugreek are used to to give the flavor of roasting. There is a lot of garlic.

Ingredients

Step 1 Ingredients

1. Ghee: ¼ cup
2. Medium onions, diced ½": 2
3. Skinless boneless chicken breast, cubed 1": 2 Pounds
4. Fresh ginger, peeled finely chopped: 2"x1"
5. Fresh Garlic cloves, minced: 8
6. Cumin Powder: 1 teaspoon
7. Coriander Powder: 1½ teaspoon
8. Fenugreek seed Powder: 1 teaspoon
9. Turmeric Powder: ½ teaspoon
10. Ground Hot Cayenne: 1½ teaspoon
11. Fine-grain sea salt: ½ teaspoon
12. Water: ¼ cup

Step 2

1. Roma tomatoes, diced: 3
2. Water:2 Tablespoons
3. Coconut milk 2 Tablespoons
4. Ghee: 3 Tablespoons

Step 3

1. Cilantro, chopped: 2 Tablespoon
2. Green Serrano, Chopped Remove white pith to reduce heat: 2

Method

Step 1

1. Heat Ghee in a heavy sauce pan. Add onions. Fry onions till translucent. About 7 minutes
2. Add Chicken, Ginger, Garlic, Cumin, Coriander, Fenugreek, Turmeric, Cayenne, Salt, and Water. Stir well so chicken is well coated.
3. Cook over medium heat, stirring occasionally. Cook about 10 minutes. Make sure, you do not burn spices. If needed add one more Tablespoon of water

Step 2

1. Add tomatoes, Ghee Stir. Cook till tomatoes have turned into paste about 7 minutes
2. Add Coconut milk and water. If you don't want to use Coconut milk, just substitute it with equal amount of water. Stir. Continue cooking about 15 minutes till the meat is tender and the Ghee starts to leave the spices.

Step 3

Stir in Cilantro and Serrano. Let it rest

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