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Chicken Bhuna

Sure I love fine dining.  If you say you don’t, I’m skeptical.  My fave Indian joint is so pricey that after I have a drink, entree and app or dessert, my bill alone is $50-60.  Boo.

I think my first ever stab at Indian food was a success.  Considering that it must’ve cost me less than $10?  It should win an award or something 😉

Chicken Bhuna
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 ts chili and chili flakes
  • 1 ts tumeric
  • 1 ts garam masala
  • 1 ts ginger
  • 2 ts coriander
  • 2 ts garlic
  • 2-3 tb butter
  • 1 cup full fat plain Greek yogurt (or coconut milk)
  • 2 tomatoes
  • 2 onions
  • 1½ lb of chicken breast/thighs
  • Mortar and Pestle
Instructions
  1. Throw all of your spices and garlic into your mortar and pestle and grind it all down.
  2. Melt your butter over medium-low.
  3. Toss in your ground spice mixture. Allow it to "bloom" for a few minutes, taking care not to burn it.
  4. Next, slide in your tomatoes and onion. Stir until slightly softened.
  5. Salt and pepper.
  6. Introduce your chicken to the pan. Salt and pepper.
  7. Cook until it's done.
  8. Stir in your yogurt/coconut milk. Bubble for an additional 15 minutes.
  9. Serve over basmati rice with a side of garlic naan and mango lassi!

 

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