Ingredients
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1 onion
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2 tsp garlic
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2 tsp ginger
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1 Tbsp curry powder
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1/2 tsp turmeric
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1/4 tsp chili powder
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1 lb boneless chicken breast or thighs
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1/4 cup plain greek yogurt
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1/4 cup tomato puree
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1/2 cup chicken broth
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2 tsp garam masala
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to serve, cooked basmati rice
Directions
London Re-creation #3
Welcome back to my series in which I re-create dishes I ate while traveling in London, and give a brief history of the dish! Chicken bhuna curry is a rich, deeply spiced dish where tender chicken is simmered in a thick, intensely flavorful sauce made from caramelized onions, tomatoes, garlic, and a bold blend of spices. Bhuna is a staple on British Indian restaurant menus and is popular for those who want bold flavor without excessive heat or creaminess. (Technically, I had lamb bhuna while in London — but lamb is expensive in the US, okay!)
Bhuna is a South Asian curry, the name refers to the cooking technique and style of the dish. Bhuna comes from the Urdu language, meaning “to fry” or “to brown,” likely originating in Northern India or Pakistan. As the name suggests, bhuna involves frying spices and onions in oil to create an intensely flavored base. The meat is added and cooked with minimal extra liquid to produce a concentrated sauce, but most British adaptations use tomato puree to make a soupier/saucier curry.
Indian food has a long and evolving history in England. Wealthy Brits who had served in colonial India developed a taste for the cuisine, so the British East India Company brought spices, recipes, and Indian cooks back to Britain in the 16-1700s. Post-WWII migration brought many South Asian communities to the UK, and with them came authentic Indian cuisine. Indian-owned restaurants began to flourish in the 1950s-70s, especially on Brick Lane, where the majority of the Bangladeshi community settled when they came to London. In the modern era, Indian food has become fully embedded in British culture. Indian dishes have become national favorites (chicken tikka masala is the unofficial national dish).
Steps
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1
Done
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Prepare all ingredients. Finely dice the onion, grate the garlic and ginger. Cube the chicken. Feel free to up the spice level, I have two little kids in my family so I usually keep things pretty mild. |
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2
Done
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Heat a large saucepan over medium heat, add neutral oil and onions. Cook about one minute, then season generously with salt. Cook onions until golden brown, up to 10 minutes. (The smaller you dice your onions, the quicker they will cook!) |
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3
Done
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Reduce the heat to med-low (so as not to burn the spices). Add the garlic, ginger, curry powder, turmeric, chili powder, and a drizzle more oil if the pan is too dry. Stir well, cook until toasty and fragrant. |
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4
Done
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Increase the heat back to medium, add the chicken and stir to coat. |
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5
Done
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In a separate bowl, mix the yogurt, tomato sauce, and chicken broth until well combined. Pour into the pan with the chicken and onions, bring to a boil. Reduce the heat and simmer about 15-20 min, stirring occasionally. (Now is a great time to cook your rice!) |
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6
Done
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Sprinkle the garam masala over the curry and cook for another 2-3 minutes. Serve over rice and garnish with parsley. Enjoy! |
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7
Done
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Original vs. Re-creationAs I said above, I ordered lamb bhuna in London, but my recipe uses chicken. The London version was also a little more liquid and tomato-forward, but they taste very similar. |
