Ingredients

• 1 tbsp - sunflower oil
• 2 -medium onions, halved and finely sliced
• 4 -garlic cloves, finely chopped
• 25 g - ginger, peeled and finely chopped
• 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