Bhuna chicken- one of the most favored dish among my cousins and friends at my place.

Bhuna Chicken

Recipe by Shoba ThyaralaCourse: MainCuisine: Indo-BengalDifficulty: Medium

Servings

servings

Total time

hour

minutes

Bhuna’s origins can be traced to the Bengal area of northeast India and western Bangladesh. Bhuna literally translates to fry or roast. This method of cooking spices was originally used in preparing meals for Indian rulers and aristocrats. Over time, the technique “trickled down” to the rest of Bengali society, and bhuna became a popular dish among both monarchs and commoners alike.

Ingredients

Chicken breast – 3lbs / 1.70 kgs.
Oil or ghee – 10 tbsps.
Onion sliced – 2
Ginger – Garlic paste – 3 tbsps.
Ginger, juliennes – for garnish
Green chili juliennes – 3
Coriander powder – 3 tsps.
Chili powder – 3-5 tsps.
Tomato paste – 4 oz. /125 gms.
Any pepper juliennes – 1
Mushrooms, sliced – 8oz / 225 gms.
Carrots – 1 cup
Garam masala powder – 3 tsps.
Salt – to taste
Dried fenugreek leaves – 2 tbsps.
coriander leaves – for garnish

Directions

Heat 6 tablespoons of oil or ghee in a saucepan, fry onions for about 3 to 4 minutes, then add ginger – garlic paste.
Cut chicken into strips.
Add chicken and stir-fry until chicken is light brown.
Add chili Powder, green chili, coriander Powder, tomato paste, and salt ; continue stir-frying until oil separates from the mixture.
Add about ½ cup of water and simmer for about 20 mins, or until chicken is tender. Stirring occasionally.
Heat remaining 4 tablespoons of oil or ghee in a separate frying pan and stir-fry the chopped green pepper for 2 mins, then add sliced mushrooms and carrots. Stir-fry for a further 2 mins.
Add fried pepper, carrots and mushrooms to chicken and cook for a further 10 minutes.
Add garam Masala, dried fenugreek and, stir-fry until quite dry.
Transfer to a serving dish and serve the chicken with rice or Indian bread or as a filling in a wrap.