I saw this recipe from Masala hut online, made it once loved it and then adjusted it to our tastebuds, hence the name change to Bhuna Chicken 95 – courtesy of my husband. Its a dry roast chicken and should be served as a starter with a salad, if serving as part of a main meal, then I would suggest serving with sweet potato mash and sweet corn kernels.
Serve as a mains or starter.
Ingredients
- 1 tbs paprika
- 1 tbs chillie flakes
- 2 tsps whole cumin
- 2 tsps dry coriander
- 1 tbs fennel
- 1 cup yoghurt
- 4 tsps fresh crushed ginger & garlic
- 1 tbs lemon juice
- 2 tsps salt
- 1kg chicken cut into 8 – 10 pieces
- 1tbs ghee & 1 tbs any cooking oil
- 1tsp brown sugar
- 2 tbs curry leaves
Method
- Add the paprika, chillie flakes, cumin, coriander and fennel seeds into a frying pan, heat on medium, switch off and grind to form a powder.
- In a large bowl add yoghurt, ginger and garlic, lemon juice, salt and powder from 1. Mix well.
- Add the chicken pieces and coat with yoghurt mixture. Keep aside to marinate for 2 hours or overnight.
- Heat a wide pan, add the ghee when sizzling add the onions and cook until brown, add the chicken and sugar, and cook together on low heat for 15 minutes and until oil separates (bhun).
- Now add the curry leaves, cook on low heat until chicken is cooked through and all liquids have dried up. Chicken will look a lovely reddy brown colour.
