Chicken bhuna

1. 1

   To make the marinade, blend the garlic, ginger and a splash of water to a smooth paste in a food processor or blender. (You can finely grate them if you don't have a food processor.)

2. 2

   Put the garlic-ginger paste in a large bowl with the remaining marinade ingredients and mix to combine. Add the chicken to the bowl and mix well. Cover and put in the fridge to marinate for 1 hour, or overnight preferably.

3. 3

   To make the bhuna, blend the tomatoes and tomato purée to a smooth paste in a food processor or blender, then set aside. (Again, you can grate the tomatoes on the coarse grater over a bowl to catch all the juices.)

4. 4

   Heat the oil in a non-stick kadhai or large lidded frying pan over a medium heat. Add the chillies, fry for a few seconds then add the onions. Stir well and fry gently for 25 minutes, until browned and softened. Keep stirring often to make sure they cook evenly.

5. 5

   Add the blended tomato paste, stir and fry for 5 minutes. Add the chicken with its marinade of spices and cook for 6 minutes, stirring so the chicken is well coated in the masala.

6. 6

   Season with salt, lower the heat and continue cooking with a lid on for 8 minutes until the chicken is cooked through, stirring halfway through.

7. 7

   Add the fennel, pepper and garam masala and stir. Garnish with coriander and cook for a couple of minutes. Serve immediately.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.