Best Bhuna Chicken With Basmati Rice Recipes

Chicken Bhuna image

Provided by Baz231

Categories Indian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons vegetable oil
4 garlic cloves, peeled and chopped
1 green chili, chopped
2 tablespoons ginger, chopped
2 onions, diced
1 teaspoon turmeric powder
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
5 tomatoes, chopped (or 1 x 440g tin)
1 pinch salt (to taste)
900 g chicken thighs, diced into 2 . 5 cm chunks
1/2 teaspoon lemon juice
1 tablespoon fresh coriander, chopped (optional)

Steps:

Heat the oil in a large, deep frying pan (or wok) and add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 8 to 10 minutes.
Once the onions have turned a golden colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute.
Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick.
Add the chicken to the pan and coat the pieces in the masala so it's all nicely covered. Cook over a medium heat, stirring occasionally for 15 to 20 minutes, or until the chicken is tender and combined with the thick masala sauce. (Leave lid off for last 5 minutes to reduce if it needs to be thickened.).
Stir in the lemon juice to add a little zing and garnish with coriander (if using) to serve, with basmati rice and/or roti/naan.

Nutrition Facts : Calories 429.9, Fat 30.4, SaturatedFat 7.4, Cholesterol 126, Sodium 164.1, Carbohydrate 11.4, Fiber 3, Sugar 4.8, Protein 28

Chicken Bhuna Masala - a Chicken Curry image

Provided by Sandi From CA

Categories Curries

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 17

1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon cardamom pod
1 tablespoon vegetable oil
1 chicken breast, uncooked and cut into cubes
salt & freshly ground black pepper
1 teaspoon curry powder
1 teaspoon chili powder
1/2 cinnamon stick
2 large tomatoes, diced
1/2 red onion, diced
2 garlic cloves, diced
1 teaspoon fresh ginger, chopped
1/3 cup coconut milk
1/3 cup white wine
2 tablespoons chopped fresh cilantro leaves
1 cup cooked basmati rice

Steps:

In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder.
Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side.
Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk along with the rest of the ground spices and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour.
Season with salt and pepper to taste and add the cilantro.

Nutrition Facts : Calories 481.9, Fat 23.7, SaturatedFat 10.8, Cholesterol 46.4, Sodium 106.7, Carbohydrate 41.3, Fiber 5.8, Sugar 9.7, Protein 21.6