Ingredients
Equipment
Method
- Heat the oil in a pan over medium heat. Once hot, add the onions. Allow them to cook for about ten minutes, stirring occasionally until the edges start to brown. The goal is to achieve a sweet, caramelized texture that will form the base of your sauce.
- Next, add the minced garlic and ginger to the pan. Fry them for about thirty seconds, stirring constantly to avoid burning. You’ll start to notice the incredible scents wafting through your kitchen.
- Now it’s time to introduce the star of this dish, the crushed tomatoes. Pour them in along with the ground coriander, ground cumin, paprika, salt, turmeric, fennel powder, cayenne pepper, and garam masala. Give it a good stir, making sure to incorporate all the spices. Let this mixture cook over medium-high heat for about ten minutes, stirring often. You want the sauce to thicken and the oil to separate from the tomatoes.
- Once the sauce is ready, it’s time to add the chicken thighs. Make sure to stir each piece into the sauce so that it’s well coated. This step is crucial for infusing the chicken with flavor.
- Reduce the heat to low and cover the pan. Cook for about fifteen minutes. This allows the chicken to soak in the flavors. You may want to check occasionally to ensure it’s not sticking.
- Remove the lid and continue cooking for another ten minutes, stirring often. You’ll notice the sauce thickening beautifully and coating the chicken perfectly.
- If desired, add the sliced green chili at this point to incorporate some heat. Finally, serve your Chicken Bhuna garnished with fresh cilantro. Enjoy the vibrant colors and aromatic smells!
Notes
The curry will look very dry when you add the chicken, but it releases moisture and thins out the sauce as it cooks. If it starts to stick, add ¼ cup of chicken broth.