Do you ever have those days where food becomes an afterthought? That has been me for the past few weeks. The winter weather probably doesn't help either- by the time I come home all I want to do is sleep! Today's recipe is foolproof, easy, an absolute no brainer. Chicken bhuna requires minimal prep time but still has maximum impact when it comes to flavour. Looking online, it seems like a lot of people prefer to use boneless skinless chicken in a bhuna, but I've used skinless drumsticks and it's just as delicious. The cut of meat is totally up to you and if you're rushed for time, boneless chicken is quicker to cook.
Servings: 6-7 people
Prep+cooking time: 45 mins
- 1 large onion, thinly sliced
- 2-3 garlic cloves, crushed
- 1 tsp grated ginger
- 1 tsp salt, or to taste
- 2 tbsp vegetable oil
- 2 fresh green chillies, finely sliced (deseeded if you prefer less heat)
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1-2 tsp garam masala
- 2 large tomatoes, chopped
- 1 cup water
- 10-12 skinless chicken drumsticks
- 1 tsp lemon juice
- small handful of coriander or flat leaf parsley, finely chopped
- serve with steamed basmati rice or naan bread
1) In a deep pan, heat the oil over a medium flame and soften the onions. Add a pinch of salt to aid the process. Add the ginger and garlic and fry for 5 minutes until the strong aroma becomes feint.
2) Add the remaining spices and half the coriander to the onions and stir for 3 minutes or until the onions take a golden colour. Stir in the tomatoes and water and cover the masala for 5 minutes to allow the sauce to thicken.
3) Add the chicken and lemon juice, cover again and cook for 25-30 minutes over a medium heat, checking the saucepan occasionally and stirring to prevent the bottom from burning.
4) Garnish the bhuna with the remaining coriander and serve immediately.