Chicken Bhoona Food

CHICKEN BHUNA

Steps:

• To make the onion purée, bring a small pan of water to the boil and add half the roughly chopped onion. Boil until soft (about 10 mins), drain and puree with a hand blender or mini food processor.
• Heat a large saucepan on a high heat. Once it's hot add the oil and finely chopped onions and reduce to a low heat. Cook the onions slowly and gently until golden brown in colour, and season.
• Add the ginger and garlic purée, curry powder, turmeric, chilli powder and a splash of water to the pan of onions and stir in well. Fry for a couple of mins. Add the diced chicken thighs and stir in well.
• Mix the yogurt, tomato purée and onion purée together in a jug with 300ml water. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 to 20 mins, stirring occasionally.
• Finally, sprinkle in the garam masala and stir in well for the final 2 mins before serving.

CHICKEN BHOONA

Steps:

• Puree tomato, onion, and garlic with vinegar.
• Heat butter in a large deep sauce pan over medium heat until it bubbles for a few minutes and just starts to turn light brown, then add the spices and some salt to taste.
• Add the tomato/onion/garlic mixture to the pan, increase heat to high, and cook at a boil for several minutes, then reduce heat to a simmer.
• Cut the chicken meat into approximately 2-inch cubes.
• Heat the vegetable oil in a frying pan and add the chicken when the oil is quite hot. Careful with spattering and cover if necessary. Cook and roll the chicken pieces until they are just seared on all sides (medium brown color) but not cooked inside.
• Add the seared chicken to the tomato/onion/garlic/spice mixture, keep it at a simmer and stirring occasionally (only enough to prevent sticking and burning on the bottom) for about an hour or until the sauce begins to stick shortly after stirring. Make sure the lid of the sauce pan is just ajar so the moisture can escape and the mixture will cook down.
• Add about half of the can of coconut milk, and continue to cook at a simmer, again until the sauce sticks to the bottom shortly after stirring.
• Serve over rice, with naan bread, or other Indian sides.