A delicious blend of spices is used to create a thick intense medium strength Curry that is bursting with flavour, Bhuna means roasted in Hindi, so Bhuna Masala basically means roasted spice blend. It's an Indian Curry Sauce Base that is made by chopping and roasting onions, tomatoes, ginger, garlic along with other Indian Spices.
Serves 4 - Approx. 396 KCal per Portion
Ingredients (Serves 4 - Approx. 396 KCal per Portion)
800g Chicken Breast (Cubed)
2 Large Brown Onion (Peeled & Chopped)
4 Cloves Garlic (Grated)
2-3 Green Chilies (De-seeded and Chopped)
2 Tbsp Fresh Root Ginger (Grated)
60ml Boiling Water
2 Tbsp Vegetable Oil
2 Tsp Ground Cumin
2 Tsp Ground Coriander
2 Tsp Ground Turmeric
½ Tsp Chilli powder
1 Tbsp Garam Masala
400g Tinned Chopped Tomatoes
1 Bay Leaf
½ Tsp Sea Salt
½ Tsp Freshly Ground Black Pepper
Juice of 1 lemon
Fresh Parsley (To Serve)
Method:
Place 1 Chopped Onion, Garlic, Chilies & Ginger in a blender with 60ml Boiling Water and Blend into a Paste and set aside.
In a Wok, Heat the Oil over a Medium-High heat and cook the remaining onion for 3-4 minutes.
Turn down to a medium heat and add the paste and stir in for 3-4 mins
Add the Cumin, Coriander, Turmeric, Chilli Powder & Garam Masala, stirring frequently for 3-4 mins until the paste begins to turn a golden brown.
Add the Tomatoes, Bay Leaf, Sea Salt & Freshly Ground Black Pepper, cover and bring up to the boil.
Add the Chicken and Lemon Juice and Sit in and re-cover.
Leave to simmer for 30-35 minutes, stirring occasionally, make sure the chicken is cooked through and tender and the paste and tomatoes have combined to make a thick sauce (add a little extra water if required during cooking, but not too much, Bhuna is supposed to be thick).
Remove the Bay Leaf.
Serve with a sprig of Fresh Parsley, Lemon Slices and Basmati Rice.
Tip: Great served alongside my Onion Bhajis, Easy Naan Bread and Raita Sauce.