Bhuna Masala Murgh

Ingredients

• 750g boneless skinless chicken thigh, diced into bite-size pieces
• 4 tbsp vegetable oil
• 3 dried mild red chillies (or dried Kashmiri chillies)
• 300g white onion, finely chopped
• 100g tomatoes, roughly chopped
• 2 tbsp tomato puree
• Salt, to taste
• 1 tsp fennel seeds, coarsely crushed
• 1/2 tsp black pepper powder
• 1 tsp garam masala
• 6 garlic cloves
• 1-inch ginger
• 2 tsp mild chilli powder (or Kashmiri chilli powder)
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tbsp coriander powder
• 2 tbsp Greek yoghurt

Steps

1. Blend the garlic and ginger with a splash of water to a smooth paste; add to a large bowl with the remaining marinade ingredients and the chicken, mix well, and leave to marinate for an hour (or overnight).
2. Blend the fresh tomato and tomato puree to a smooth paste; set aside.
3. Heat the oil in a non-stick kadhai or large pan over medium heat; add the chillies, fry for a few seconds, then add the onions and fry for 25 minutes.
4. Add the blended tomato paste, stir and fry for 5 minutes over medium heat; add the marinated chicken and cook for 6 minutes as the pieces seal.
5. Stir as the chicken is coated in the masala; season to taste, lower the heat and continue cooking with the lid on for 8 minutes until the chicken is done.
6. Add the fennel, black pepper and garam masala powders; garnish with coriander, mix well for a couple of minutes, turn off the heat and serve warm with naan.

The reel

via @cookinacurry

Tips

• Pat the chicken dry so it browns instead of steaming.
• Cook it through, then rest a few minutes so the juices stay in the meat.
• If the masala is done before the meat, take the pan off the heat rather than boiling it dry.

Questions