2 -green chillies, finely chopped (take out the seeds if you like) or 1.07 tsp - red chilli powder to get a spicy flavor)
2 heaped tsp - cardamom pods, seeds crushed
2 tsp - ground cumin (jeera powder)
2 tsp - ground coriander (dhania powder)
1 tsp - fennel seeds
1/2- lemon, juice
4- skinless chicken, cut into medium size pieces (or 600 g)
400g - tin chopped tomatoes (or well ripe 4 tomatoes)
150 ml - water
2 tsp - chopped coriander leaves (optional)
How to Make Chicken Bhuna
Heat 1 tbsp oil in large non-stick frying pan and cook the onion until soft and lightly coloured. Add the garlic, ginger and chilli and cook for 2 minutes more. Sprinkle the spices over and fry for a minute.
Stir in the lemon juice and chicken and cook for 2 minutes.
Pour the tomatoes into the pan, add 150ml water, a pinch of salt and sugar (or 3/4 tsp salt to get a spicy flavour and avoid sugar) and bring to a simmer.
Cook for 15 minutes / until done and well cooked, stirring occasionally. Serve with steamed basmati rice or Indian flat breads (chapatti / phulka ).
Sprinkle chopped coriander leaves when serving.
Recipe Courtesy: Niya's World
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.