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Chicken Bhuna Curry Recipe or Bhuna Murgh

Chicken Bhuna is originally an indian chicken curry recipe but has since become quite popular in England; it is similar to other chicken curries however includes tomatoes and green chilies or jalapenos; the term Bhuna refers actually to the cooking process where the chicken cooks in its own juices. This recipe is inspired by a trendy and sought-after restaurant in England.

Ingredients (for four guests):

* 1 whole chicken, washed and cut into 8 pieces
* 2 chopped onions
* 1 tablespoon ginger and garlic paste
* 2 teaspoon salt
* 1 teaspoon cayenne pepper
* 1 teaspoon cumin
* 2 teaspoons coriander powder
* 1 teaspoon turmeric
* 1/2 cup (120ml) water
* 2 red tomatoes, coarsely chopped
* 1/2 cups (120ml) oil
* 1 teaspoon garam masala
* 2 teaspoon fresh cilantro (coriander), chopped
* 3 small green chilies (Jalapenos or serranos), sliced in juliennes
* 1 shallot, chopped


1) Pour the oil in a heavy skillet; as soon as the oil is hot put the onions in. As the onions become translucent add salt, cayenne pepper, cumin, coriander powder and turmeric. Mix everything until the onions are well coated in the spices. Mix in garlic and ginger paste. Reduce the heat setting.

2) Add the tomatoes, stirring constantly and then cook for about 5 minutes, or until the tomatoes have melted to a sauce.

3) Add the chicken and mix thoroughly. Cover and simmer over medium/heat for about 10-15 minutes until the chicken meat has changed color and is half cooked.

4) Add the water and cook for 5-8 minutes, constantly stirring and scraping the bottom of the skillet. The chicken should be done by the time all extra liquids from the sauce have evaporated.

5) Now mix in the garam masala, chopped shallot and green chilies; cook for 1 more minute then add half the cilantro leaves and mix. Ladle your Bhuna Murgh to a serving dish and garnish with the remaining cilantro leaves.

Serve your chicken bhuna (or bhuna murgh) to your guests...