Chicken Bhuna

• vegetable oil↗3 tablespoons
• garlic cloves, peeled and chopped↗4
• green chili, chopped↗1
• ginger, chopped↗2 tablespoons
• onions, diced↗2
• turmeric powder↗1 teaspoon
• chili powder↗2 teaspoons
• ground cumin↗2 teaspoons
• ground coriander↗2 teaspoons
• garam masala↗1 teaspoon
• tomatoes, chopped (or 1 x 440g tin)↗5
• pinch salt (to taste)↗1
• g chicken thighs, diced into 2 . 5 cm chunks↗900 g
• lemon juice↗1⁄2 teaspoon
• fresh coriander, chopped (optional)1 tablespoon

Step-by-step instructions

1. 1

   Heat the oil in a large, deep frying pan (or wok) and add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 8 to 10 minutes.

2. 2

   Once the onions have turned a golden colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute.

3. 3

   Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick.

4. 4

   Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 15 to 20 minutes, or until the chicken is tender and combined with the thick masala sauce. (Leave lid off for last 5 minutes to reduce if it needs to be thickened.).

5. 5

   Stir in the lemon juice to add a little zing and garnish with coriander (if using) to serve, with basmati rice and/or roti/naan.