Chicken Bhuna is a beloved dish from North India that really turns up the heat! Seriously! The chicken is braised in a fragrant, spicy mix of curry spices and curry paste, which is just packed with flavor and a flamingly delicious kick. If you don’t like that much spice, you can always reduce the chili powder and curry paste mixed into the gorgeous orange sauce. But for you spice-lovers, Chicken Bhuna can really turn it up a notch!

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Ingredients

  • 2 tablespoons vegetable oil
  • 3 medium onions, finely chopped
  • 1 teaspoon salt
  • 4 cloves garlic, crushed
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup water, hot, plus more, to taste
  • 1 teaspoon chili powder, or to taste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 medium tomatoes, chopped
  • 2 green chiles, optional, halved lengthwise
  • 2 chicken breast halves, boneless and skinless, cubed
  • 1 teaspoon curry paste, or to taste
  • 1/4 cup fresh cilantro leaves, chopped
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Directions

Step 1 –In a nonstick pan over high heat, heat the oil.

Step 2 –Add the onions and the salt and cook, while stirring, until the onions have softened, about 5 minutes.

Step 3 –Reduce the heat to low.

Step 4 –Stir in the garlic and the ginger and cook, while stirring, until fragrant, about 1-2 minutes.

Step 5 –Add 1/4 cup of the hot water and cover the pan.

Step 6 –Cover the onion mixture, stirring occasionally, until the water has evaporated, about 5 minutes.

Step 7 –Raise the heat to high.

Step 8 –Add the chili powder (adding less for reduced spiciness), the ground coriander, the cumin, and the turmeric and cook, while stirring, until the spices are toasted, about 5 minutes.

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Step 9 –Stir in the tomatoes and the green chiles (omitting for reduced spiciness) and cover the pan.

Step 10 –Reduce the heat to low and cook until the tomatoes have softened, about 5 minutes.

Step 11 –Raise the heat to high.

Step 12 –Add the chicken and cook, while stirring, until browned, about 5-7 minutes.

Step 13 –Stir in the curry paste (adding less for reduced spiciness).

Step 14 –Reduce the heat to low and cover the pan.

Step 15 –Cook the curry mixture until the chicken is cooked through, adding more of the water if necessary to thin the sauce, about 5 minutes.

Step 16 –Sprinkle with the freshly chopped cilantro.

Step 17 –Serve.