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Chicken Bhuna
High-heat, reduced masala with onions and tomatoes, finished until the oil separates (“bhuna”).
Ingredients
- 800 g: bone-in chicken pieces
- 3 tbsp: oil
- 2: onions, sliced
- 1 tbsp: ginger-garlic paste
- 2: green chillies, slit
- 2: tomatoes, chopped
- 1 tsp: red chilli powder (to taste)
- 1 tsp: coriander powder
- 1/2 tsp: cumin powder
- 1/2 tsp: garam masala
- to taste: salt
- handful: fresh coriander, chopped
- 1.75 lb: bone-in chicken pieces
- 3 tbsp: oil
- 2: onions, sliced
- 1 tbsp: ginger-garlic paste
- 2: green chillies, slit
- 2: tomatoes, chopped
- 1 tsp: red chilli powder (to taste)
- 1 tsp: coriander powder
- 1/2 tsp: cumin powder
- 1/2 tsp: garam masala
- to taste: salt
- handful: fresh coriander, chopped
- Fry onions in oil until lightly golden; add chicken and brown 4–5 min.
- Add ginger-garlic, green chillies and dry spices; cook 2–3 min.
- Add tomatoes; cook on medium-high, stirring, until thick and the oil separates.
- Cover 10–12 min to finish; adjust salt. Stir in fresh coriander and serve.
Cook it with HMC-certified halal chicken from our counter. Hand slaughtered, monitored by the Halal Monitoring Committee, and cut the way you ask for it at 26-28 City Road, Bradford. Collect in about two hours or local delivery within seven miles.
Order halal chicken onlineWhat HMC certified means