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Chicken bhuna. Method. 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. Once the onions have turned a golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala powders.
Bhuna is Urdu and literally means ‘to be fried’. It’s famous for being served with a sauce of fresh green chillies and onions. The ingredients for slow cooker chicken bhuna are below. As you can see, the spice mix includes turmeric, garam masala, cumin, and fenugreek with extra zest from fresh ginger, green chillies, garlic and lemon.
The yoghurt cools down the curry and you could add more yoghurt for a less spicy curry. We suggest serving chicken bhuna with steamed basmati rice or this pistachio pilau rice, naan bread, or chapatis with salted yogurt and a sprinkling of chopped coriander.
This easy, healthy chicken curry is great for a weekend treat and is a guaranteed crowd-pleaser. No one could refuse a plate of this indulgent chicken bhuna To make the onion purée, bring a small pan of water to the boil and add half the roughly chopped onion.