Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Chicken bhuna

This easy, healthy chicken curry is great for a weekend treat and is a guaranteed crowd-pleaser. No one could refuse a plate of this indulgent chicken bhuna

  • Prep: 15 mins
    Cook: 50 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 350
  • Carbohydrates 8
  • Saturated Fat 4
  • Sugar 5
  • Protein 30
  • Fat 21
  • Fibre 2
  • Salt 0.43

Nutrition per serving

  • Calories 350
  • Carbohydrates 8
  • Saturated Fat 4
  • Sugar 5
  • Protein 30
  • Fat 21
  • Fibre 2
  • Salt 0.43

Ingredients

  • 2 medium onions, finely chopped
  • 100ml olive oil
  • 2 tsp ginger purée
  • 2 tsp garlic purée
  • 4 tsp mild curry powder
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 800g skinless boneless chicken thighs, diced
  • 100ml natural yogurt
  • 4 tbsp tomato purée
  • 2 tsp garam masala

Method

  1. To make the onion purée, bring a small pan of water to the boil and add half the chopped onions. Boil them for 5 mins until soft, drain and puree with a hand blender or mini food processor.

  2. Heat a large saucepan on a high heat. Once it's hot add the oil and remaining chopped onions and reduce to a low heat. Cook the onions slowly and gently for 15-20 mins until golden brown in colour.

  3. Make a paste of ginger purée, garlic purée, curry powder, tumeric powder, chilli powder and a splash of water. Add to the pan of onions and stir in well. Fry for a couple of mins. Add the diced chicken and stir in well.

  4. Mix the yogurt, tomato purée and onion purée together in a jug with 800ml water. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 - 20 mins. Stir occasionally.

  5. Finally sprinkle in the garam masala and stir in well for the final 2 mins before serving.