Chicken Bhuna
Ingredients
- Two Cornish hen cut into pieces with the skin
- One large onion, chopped
- Two tomatoes cut into small pieces
- One tablespoon ginger-garlic paste
- Three tablespoons oil
- Salt to taste
Spices
- One bay leaf
- One cinnamon stick
- 4-5 green cardamoms
- 4-5 black peppers
- One teaspoon turmeric powder
- One and a half teaspoon cumin powder
- One teaspoon coriander powder
- One teaspoon chilli powder
For the garnish
- Half teaspoon garam masala
Instructions
- Mix all powdered spices with a little bit of water and set it aside.
- Heat the oil in a pan and add the whole spices (laurel, cinnamon, cardamom, and black pepper).
- Add chopped onion. Fry them until golden. Then add ginger-garlic paste. Sauté for a few seconds and pour the spice mixture that we have reserved before.
- Sauté for a few seconds until the spices separate from the oil. Then add tomatoes, chicken, and salt.
- Mix everything well and cook over medium heat until the chicken pieces are golden.
- Then pour a glass of water. Rectify the salt and let it cook over medium heat. When the water has reduced completely and the sauce looks very juicy (as in the photo), turn off the heat.
- Sprinkle with garam masala and serve with chapati or naan bread.
Notes
Tips and Tricks:
- In this recipe, the meat has to be cooked in its juice. But as I used Cornish hen, it hardly released any water. That is why I added a small amount of water so that the meat is cooked perfectly.
- You can use any meat, but I recommend using meat with bones instead of boneless.