THE BEST CHICKEN BHUNA RECIPE EVER!!! | SERVES 4 in 25 MINUTES !

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers offer a milder flavor.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is easier to find and use.

garam masala

💰Cheaper: curry powder

Curry powder can provide a similar flavor profile.

Prepare ingredients: 1 kg raw chicken thigh, 4 chef spoon amounts of Indian base, 2 green peppers (one for chunks, one for blitzing), 1 medium onion, 1 large ripe vine tomato, 2 tablespoons tomato puree (watered down), 2 deseeded green chilies, chopped garlic, 1 tablespoon chopped ginger, 2 tablespoons butter ghee, 2 tablespoons olive oil, 2 Asian bay leaves, 1.5 teaspoons salt, 2 teaspoons brown sugar, fresh coriander, hot water, turmeric powder, coriander powder, cumin powder, garam masala, methy, paprika, 125 ml coconut milk.

Blitz the medium onion, one green pepper, and the chilies in a food chopper until it resembles a paste.

Heat a suitable pan and add 2 tablespoons of olive oil and 2 tablespoons of butter ghee.

Add 2 Asian bay leaves to the hot oil and fry for about 30 seconds.

Add the blitzed onion, green pepper, and chili mixture to the pan and fry for about 5 minutes, until the raw smell of onions is gone.

Add 4 teaspoons of chopped garlic and 1 tablespoon of chopped ginger to the mixture and fry for 1-2 minutes until fragrant.

Add 1.5 teaspoons of salt to help soften the onions.

Add 900 g of chicken thigh to the pan and coat it in the mixture, cooking until it is about 70% cooked (about 5-7 minutes).

After 5-7 minutes, check the chicken; it should be white and juices should be released.

Add 2 tablespoons of watered-down tomato puree to the pan and stir.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens