Chicken bhuna recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 910kJ 217.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 8g
of the Reference intake
Carbohydrate 11.4gProtein 27.7gFibre 3.3g
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Sign in to shopMethod
- 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.
- See more Indian recipes
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.
