Chicken Bhuna

Server 4

Time  40 minutes


  • 500g/1 lb Boneless Chicken Breasts, cut into 2.5cm/1 inch pieces
  • 120ml/4fl.oz. sunflower/vegetable Oil
  • 2 teaspoon Garlic Paste
  • 2 teaspoon Ginger Paste
  • 180g/6oz Natural Yoghurt
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Coriander Seeds
  • 1/2 teaspoon Turmeric
  • 1 teaspoon Salt
  • 1 teaspoon Chilli Powder
  • 1 Large Onion
  • 4 Tomatoes – chopped
  • Freshly chopped Coriander to garnish


  1. Heat the oil in a large pan, add the garlic and ginger pastes and cook for 1 minute.
  2. Reduce the heat and gradually stir in the yogurt then add the cumin seeds
  3. Add coriander seeds, turmeric, red chili powder and salt stirring constantly.
  4. Add the chicken and simmer over a very low heat until all the yogurt has been   absorbed.
  5. Meanwhile, cut the onions into 2.5cm/1inch pieces then add to the pan and cook for 3-4 minutes. Add the tomatoes, mix well and cook for a further 5 minutes.
  6.  Garnish with chopped coriander.

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