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Monday, March 14, 2016

The Bhuna

Bhuna chicken masala

I love chicken on bone. Chicken breast just doesn't taste as good as a yummy drumstick or a wing. I sound like a vegetarian's nightmare.

Get curry-cut skinless chicken, or be fancy and get a whole chicken and do it yourself. Dice onions; don't chop them. Heat some mustard oil and pop in a couple of green chillies, some ginger-garlic paste and the diced onions. Fry and add salt and turmeric. Add the chicken and stir vigorously. Add cumin and coriander powder, and fresh garam masala. Then add some of your favorite achar masala. I also added a drizzle of soy sauce for color. Stir in almost a cup of yogurt. Cover and let cook, stirring every 2-3 minutes. Add very little water if it gets too dry, but the idea is to make it a little dry and sticky. Serve!