Chicken bhuna

• medium onion↗3

  2 finely chopped, 1 coarsely chopped

• vegetable oil↗100ml ml
• ginger‑garlic paste↗1 tbsp tbsp
• soft curry powder↗1 tbsp tbsp
• ground turmeric1 tsp tsp
• chili powder↗1 tsp tsp
• chicken thighs800g g

  cut into cubes

• natural yogurt↗100ml ml
• tomato purée↗4 tbsp tbsp
• garam masala↗2 tsp tsp

Step-by-step instructions

1. 1

   Heat a large pot over medium‑high heat and, once hot, add the oil, reduce the heat to low and cook the finely chopped onion until golden. Season.

2. 2

   Add the ginger‑garlic paste, curry powder, turmeric, chili‑powder, 1 tsp fine salt and a splash of water, mix well. Fry for a few minutes, then add the cubed chicken thighs and mix again.

3. 3

   Combine yogurt, tomato purée and onion purée in a lid together with 300 ml water. Pour into the pot and stir well. Increase heat and bring to a boil, then reduce heat and simmer for 15‑20 minutes, stirring occasionally. In the last 2 minutes of cooking sprinkle garam masala, stir well and serve.

4. 4

   Mix yogurt, tomato purée and onion purée in a lid with 300 ml water. Pour into the pot and stir well. Increase heat until the sauce begins to boil. Simmer for 15‑20 minutes, stirring occasionally.

5. 5

   Finally, sprinkle garam masala and mix well during the last 2 minutes before serving.