The secret to a really good chicken bhuna is to not add any water as all the flavour comes from the spices and onions. 
Ingredients:
- 6 chicken thighs, boneless and skinless, diced into 1 inch chunks
- 4 garlic cloves, peeled and chopped
- 1 green chilli, deseeded and chopped
- 2 tbsp of ginger, chopped
- 2 onions, diced
- 1 tsp turmeric powder
- 2 tsp chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 5 tomatoes, chopped
- 1/2 tsp lemon juice
- 1 tbsp of coriander, chopped
- 3 tbsp of vegetable oil
- salt
Instructions:
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 3-4 minutes
3 tbsp of vegetable oil
4 garlic cloves, peeled and chopped
1 green chilli, deseeded and chopped
2 tbsp of ginger, chopped
2 onions, diced
2, Once the onions have turned a golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute
1 tsp garam masala
1 tsp turmeric powder
2 tsp chilli powder
2 tsp ground cumin
2 tsp ground coriander
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
5 tomatoes, chopped
salt
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 20 minutes, or until the chicken is tender and combined with the thick masala sauce
5. Stir in the lemon juice to add a little zing and garnish with coriander to serve
1 tbsp of coriander, chopped
1/2 tsp lemon juice
more instructions please visit: https://www.greatbritishchefs.com/recipes/chicken-bhuna-recipe
