Preparation time - 10 mins
Cooking time - 25 mins
This dish originates from Bengal province of India. The word ‘Bhuna’ implies frying. In this recipe, onion and tomatoes are fried really well until the oil becomes visible from the sides of the pan. Secret to this dish is to allow the meat, onions, tomatoes and spices to be cooked in their own juices. This results in a medium heat, thick and intensely flavoured dish.
This is a medium spiced dish that goes well with rice and breads.
Alchohol Pairing – Wheat based beer or Weiss beer
Allergens in Spice Mix - None
Bhuna
£2.99Price
Heat Guide: Medium
(for 2-3 servings use half the quantities mentioned below)
- 1 kg chicken thigh or lamb cut into medium size pieces
- 4 tbsp rapeseed oil or any flavourless oil
- 3 onions medium size finely chopped
- 3 fresh tomatoes medium size finely chopped or 200ml passata
- 2 tbsp ginger garlic paste or 5 large garlic cloves (20g) and 2 inch ginger (20g) finely grated
- 2 tbsp coriander leaves finely chopped (optioanl)
- 1 green chilli cut lengthwise and deseeded (optional)
- 2 tsp salt or salt to taste
- 100 ml yoghurt (whisk yogurt using a fork for creamy and smooth texture)
