Bhuna
also called bhoona · chicken bhuna · bhuna gosht · bhoona gosht · bhunna
- Curry House
- One Pot
- serves 4
- recipe says 55 min
- Stews & Braises
Three ways to read this recipe
The table
| 1 1/2 lb(680 g; cut in 2-in pieces)boneless chicken thighs | sear 6 min, until it takes colour | fry in 5 min | bloom 30 sec off the heat | fry down 20 min, until the oil breaks out at the sides | toss through off the heat |
| 3 Tbs(42 g)ghee | |||||
| 1 1/2 cups(360 g; the base recipe)onion-tomato masala | |||||
| 2 tspground cumin | |||||
| 2 tspground coriander | |||||
| 2 tspKashmiri chile powder | |||||
| 1 tspgaram masala | |||||
| 1 Tbs(16 g)tomato paste | |||||
| 1/4 cup(60 mL)water | |||||
| 1 1/2 tspkosher salt | |||||
| 3 Tbs(chopped)cilantro | |||||
| 1(slit)green chile | |||||
| 2 tsplemon juice | |||||
| The frying-down is the dish. Twenty minutes of it and not five | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.
Pans and tools
1sear 6 min, until it takes colour
2fry in 5 min
goes in with what step 1 made
3bloom 30 sec off the heat
goes in with what step 2 made
4fry down 20 min, until the oil breaks out at the sides
goes in with what step 3 made
5toss through off the heat
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 32 min1 of 5 steps gives no time
- Needs you
- about 32 min
- What you'll wash
- One thing — the heavy pan
- Does it keep
- 3 days — a dry curry loses less overnight than a wet one; the chicken firms and the masala rounds out
sear 6 min, until it takes colour
6 minneeds youfrom the start
fry in 5 min
5 minneeds you6 min in
bloom 30 sec off the heat
30 secneeds you11 min in
fry down 20 min, until the oil breaks out at the sides
20 minneeds you12 min in
toss through off the heat
not timed32 min in
- needs you
- never timed
You'll need heavy pan
Goes with
See how it is written
>> title: Bhuna
>> category: Stews & Braises
>> tags: chicken, indian, dry, tomato, curry
>> counters: Curry House, One Pot
>> aka: bhoona, chicken bhuna, bhuna gosht, bhoona gosht, bhunna
>> pairs-with: onion-tomato-masala, chapati, pilau-rice
>> servings: 4
>> time: 55 min
>> washing-up: the heavy pan
>> keeps: 3 days — a dry curry loses less overnight than a wet one; the chicken firms and the masala rounds out
>> step: sear 6 min, until it takes colour
Sear @boneless chicken thighs{1 1/2%lb}(680 g; cut in 2-in pieces) in @ghee{3%Tbs}(42 g) in a wide #heavy pan{} over high heat ~sear{6%min}, until the pieces have colour on two sides.
>> step: fry in 5 min
Fry @onion-tomato masala{1 1/2%cup}(360 g; the base recipe) into @&(~1)seared chicken{} ~fry{5%min}.
>> step: bloom 30 sec off the heat
Bloom @ground cumin{2%tsp}, @ground coriander{2%tsp}, @Kashmiri chile powder{2%tsp} and @garam masala{1%tsp} in @&(~1)pan{} off the heat ~stir{30%sec}.
>> step: fry down 20 min, until the oil breaks out at the sides
Fry @&(~1)curry{} down with @tomato paste{1%Tbs}(16 g), @water{1/4%cup}(60 mL) and @kosher salt{1 1/2%tsp} ~fry{20%min}, scraping the pan and letting it stick and be scraped again, until the water has gone and a clear ring of oil stands at the sides.
>> step: toss through off the heat
Toss @cilantro{3%Tbs}(chopped), @green chile{1}(slit) and @lemon juice{2%tsp} through @&(~1)bhuna{} off the heat.
The frying-down is the dish. Twenty minutes of it and not five.