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INGREDIENTS:
2 tbsp ground nut oil
2 onions
150g fresh tomatoes
5cm ginger finely chopped
6 garlic cloves crushed
800g chicken thighs cut into chunks
2 tbsp tomato puree
2 tsp mild chilli powder
1 tsp ground cumin
1 tbsp ground coriander
3 tbsp natural yogurt
2 tsp Garam Masala
For extra heat, one whole chilli cut down the middle
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Method:
- Either finely chop the onions and tomatoes or throw them in a blender.
- Heat the oil in a pan and add the onions and tomatoes. Cook on a medium heat for 15 minutes until they’re caramelised and cooked down.
- Add the spices (except the Garam Masala which goes in later) together with the chicken & tomato puree. Turn up the heat and colour the chicken a little making sure it’s coated in the spice mix. If you want extra heat, add the whole chilli too.
- Put a lid on the pan and put in an oven at 150 (170 fan) for an hour. Check it’s not too dry half way through. You’re not supposed to add water to a Bhuna but nobody likes a completely dry curry!
- Stir through the yogurt and Garam Masala and simmer for a further 10 minutes on the hob with the lid off.
