Preparation time - 10 mins

Cooking time - 25 mins

This dish originates from Bengal province of India. The word ‘Bhuna’ implies frying. In this recipe, onion and tomatoes are fried really well until the oil becomes visible from the sides of the pan. Secret to this dish is to allow the meat, onions, tomatoes and spices to be cooked in their own juices. This results in a medium heat, thick and intensely flavoured dish.

This is a medium spiced dish that goes well with rice and breads.

Alchohol Pairing – Wheat based beer or Weiss beer

Allergens in Spice Mix - None

Bhuna

£2.99

Serves

Heat Guide

Quantity

(for 2-3 servings use half the quantities mentioned below)

1 kg chicken thigh or lamb cut into medium size pieces

4 tbsp rapeseed oil or any flavourless oil

3 onions medium size finely chopped

3 fresh tomatoes medium size finely chopped or 200ml passata

2 tbsp ginger garlic paste or 5 large garlic cloves (20g) and 2 inch ginger (20g) finely grated

2 tbsp coriander leaves finely chopped (optioanl)

1 green chilli cut lengthwise and deseeded (optional)

2 tsp salt or salt to taste

100 ml yoghurt (whisk yogurt using a fork for creamy and smooth texture)
Amount per serving

Calories            486

% Daily Value*

Total Fat 18.4g     24%

Saturated Fat 3g       15%

Cholesterol 157mg         52%

Sodium 2939mg   128%

Total Carbohydrate 15.2g      6%

Dietary Fiber 3.3g     12%

Total Sugars 7.5g

Protein 61.1g

Vitamin D 0mcg 0%

Calcium 100mg   8%

Iron 2mg   13%

Potassium 817mg    17%

Bhuna

Ingredients required

Cooking Steps

Nutritional Value