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Chicken bhuna recipe

46 ratings

Created by {0}

A simple, homemade chicken jalfrezi that will have you tossing all those takeaway menus! This Indian favourite is wonderfully aromatic and tasty, with just a bit of a kick. Serve over brown or basmati rice with a sprinkling of coriander. See method

Serves 4
20 mins to prepare and 20 mins to cook
217 calories / serving
Vegetarian

Ingredients

2 large onions, roughly chopped
2 tbsp vegetable oil
1 tsp finely grated ginger
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
¼ tsp ground turmeric
¼ tsp chilli powder
2 tomatoes
425g (14oz) skinless, boneless chicken breast, cut into chunks

1 of your 5-a-day and a source of protein

Each serving contains

Energy
910kj
217kcal 11%
Fat
8g 11%
Saturates
1g 5%
Sugars
8g 9%
Salt
0.2g 3%

of the reference intake
Carbohydrate 11.4g Protein 27.7g Fibre 3.3g

Method

Place the onions into a small food processor and whizz to a purée. Heat the oil in a heavy-based saucepan or casserole dish. Pour in the onion purée and cook over a medium heat, stirring often until golden brown, about 10 minutes. Stir through the ginger, garlic, cumin, coriander, garam masala, turmeric and chilli and cook for a minute.
Place the tomatoes into the cleaned processor and whizz until smooth, then pour into the pan and cook for 10 minutes until you have a dark brown paste. Add a couple of tablespoons of water and stir through until the mixture becomes a thick sauce.
Tip the chicken into the sauce, stir around, then cover and simmer for 15 minutes until the chicken is cooked through, adding a little water if needed. Uncover the pan and cook over a high heat until the sauce thickens and coats the chicken. Season to taste and serve.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1 month. To serve, defrost thoroughly in the fridge overnight before heating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

See more Indian recipes