Bhuna. Bhuna comes from the Urdu word for “fried” because the spices are fried in oil to bring out their flavour during the cooking process. The meat or vegetables are then added with the natural juices enhancing the taste and used to create a thick, spicy sauce.
500 g boneless Chicken
2 Onions, 1 sliced thinly
10 g fresh Ginger, peeled
5 Garlic Cloves, peeled
2 Green Chillies
10 Cherry Tomatoes
Small Green Pepper
11 Tbsp Vegetable Oil
1 Tsp Turmeric
6 Tsp Mr Huda’s Universal, or other, Curry paste
2 Tsp Chilli Powder
4 Green Cardamom pods
2 Bay Leaves
3 Tbsp Coriander leaves, chopped
Cut 1 Onion into quarters, cut 5 Tomatoes in half, chop the Green Pepper, chop the Ginger, chop the Green Chillies, chop 2 Garlic Cloves and some of the Coriander, then place in a pan together with 4 Tbsp Oil, Turmeric, Salt and 50 ml warm water, then cover with a lid
Gently boil the vegetables until soft, about 20 minutes, stirring occasionally
Take off the heat, cool, and then blend into a puree
Heat 7 Tbsp Oil over a moderate heat in a medium sized saucepan
Add 3 crushed Garlic Cloves, Cardamom and Bay Leaves and fry slowly until the Garlic starts to become golden
Add the sliced Onion with the Salt to taste and cook until softened, stirring.
About 5 minutes
Add Mr Huda’s Universal, or other, Curry Paste, Chilli Powder and the rest of the Tomatoes chopped.
Cook for 3 minutes, stirring continuously
Add the blended Puree and cook for a further 4 minutes, covered, stirring occasionally
Add the Chicken with a little warm water (around 100 ml) and on a full heat bring to the boil.
Cook for 4 minutes, covered, stirring occasionally
Reduce the heat to moderate and leave to simmer, covered, for 45-60 minutes, or, until the mixture thickens slightly.
Add more water if you prefer more sauce or cook on a higher heat slightly for a little longer with the lid open a little for a thicker sauce
Add the remaining chopped Coriander and leave for 10 minutes for the flavours to develop
Serve with Rice, Curried Vegetables and Indian bread