Chicken Bhuna

tomcollins97

Hi,

Anyone have a good Bhuna recipe? I have tried a few jars but none have the same fresh tomato & herb/spice taste that you get in a good Indian restaurant – and none of the ones I go to will give me the recipe!

Cheers,
Tom

tomcollins97

Anyone??!

Cheers,
Tom

Minder

Bhoona seems to have a variety of different ingredients in depending on the recipe - see if this fits the bill...

Bhoona chicken for 4 from Curry Club books by Pat Chapman - I usually can't be bothered with these recipes from the Curry Club because you have to make 3 or 4 different gravys or pastes or stocks before you are ready to cook the dinner. But it is supposed to be a restaurant recipe from the Dilshad Tandoori in Hartlepool.

650g chicken
2 tbsp oil
1 tsp tumeric
8 tbsp curry masala gravy (see below)
2 tbsp chopped fresh coriander
2 tbsp natural yoghurt

Spices whole
4 bay leaves
6 pieces cassia bark
6 cloves

Spices ground
1 tbsp garam masala
chilli powder to taste

Heat the oil and stirfry the whole spices for 1 minute. Add chicken and tumeric and stirfry for 5 minutes, add a spoonful of gravy and allow to absorb, add more gravy and allow to reduce each time - it should be cooked in 15 minutes. Next add ground spices, yoghurt and chopped coriander. Stirfry for 2-3 minutes. Done.



Curry masala gravy - a base for a lot of curries that needs to be frozen as this recipe makes a lot.

2 tbsp oil
5 tbsp garlic puree
5 tbsp ginger puree
8 large spanish onions - puree
6 tbsp tomato puree
1 tsp salt

Spices
2 tbsp tumeric
4 tbsp curry powder
chilli powder to taste
2 tbsp ground cumin seeds
2 tbsp chopped coriander

Mix the spices with water to form a paste. Add oil to a pan and stirfry the garlic for 3 minutes, add the ginger and cook for 3 minutes, add the spice paste and cook for 5 minutes, add onion puree and cook for 10 minutes, finally add the tomato puree and cook for 10 minutes. Add the salt. divide into 10 portions and freeze.

tomcollins97

Many thanks - I will try over the weekend & let you know how I get on!

The Sweeper

Minder wrote: »

Spices
2 tbsp tumeric
4 tbsp curry powder
chilli powder to taste
2 tbsp ground cumin seeds
2 tbsp chopped coriander

Do they have a definition of what makes 'curry powder'?

Minder

Minesajackdaniels wrote: »

Do they have a definition of what makes 'curry powder'?

Yes - but it is one curry powder for all recipes. That curry powder is also used to make a curry paste by mixing with vinegar and water, then frying the paste in oil until the water is gone.

Alun

Minesajackdaniels wrote: »

Do they have a definition of what makes 'curry powder'?

Here's a definition from an article in an old issue of the Curry Club magazine called "Curry House Cookery" ... (BTW I converted the whole article to a PDF a while ago for someone on here, so if anyone's interested give me a shout)

HOT MIXTURE
Coriander 6 parts
Paprika 4 parts
Fenugreek 1/2 part
Cumin 3/4 part
Chilli 6 parts

MEDIUM MIXTURE
Coriander 6 parts
Paprika 4 parts
Fenugreek 1/2 part
Cumin 1/2 part
Chilli 1 part
Turmeric 1/2 part
Allspice 1/4 part

MILD MIXTURE
Coriander 6 parts
Paprika 4 parts
Fenugreek 1/2 part
Turmeric 1/2 part
Ginger 1 part

Minder

tomcollins97 wrote: »

Many thanks - I will try over the weekend & let you know how I get on!

TC, did you make it?

WhiteWashMan

Anyone try this Bhuna recipe? I quite fancy some currying over the weekend, would be interested to hear a bit of feedback before I persuade the missus to start reinventing the sauce wheel...