Punjabi Chicken Bhuna
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 700 g chicken thigh fillets, diced
- 2 onion, finely chopped
- 5 garlic cloves
- 15 g fresh ginger, grated
- 300 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1.5 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 363 kcal
- Protein
- 36.7 g
- Carbohydrate
- 10.5 g
- of which sugars
- 6.4 g
- Fat
- 18.7 g
- of which saturates
- 3 g
- Fibre
- 3 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a wide pan and cook the chopped onion over medium-high heat for 12 minutes, stirring often, until deeply browned.
- 2
Add the garlic and ginger and cook for 1 minute, then stir in the ground turmeric, chilli powder and ground coriander.
- 3
Add the chopped tomatoes and cook for 8 minutes, mashing them down, until the oil separates.
- 4
Add the chicken and cook over medium-high heat for 12-15 minutes, stirring often, until cooked through with no pink remaining and the masala is thick and dry rather than saucy.
- 5
Stir in the garam masala, scatter with the chopped coriander and serve with rice or flatbread.
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