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Chicken Bhuna

ChickenIndianStove-Top

Time: 1 hour

Yield: 4 servings

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About

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

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.

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.

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