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Indian Chicken Bhuna | Spicy Chicken Skillet in 25 Mins
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25 min
Quick
Gurkerl Küche
Erlebe die Magie des indischen 'Bhunao'! Bei dieser traditionellen Zubereitungsart werden feine Zwiebeln, Knoblauch, Ingwer und Tomatenmark zusammen mit aromatischen Gewürzen intensiv angeröstet, bis eine dichte, hocharomatische Masala-Paste entsteht. Darin gart die saftige Hendlbrust sanft im eigenen Saft. Ein Spritzer frische Bio-Zitrone und Koriander runden das pikante Express-Gericht perfekt ab. In nur 25 Minuten servierfertig!
Preparation method
Preparation
Rinse the basmati rice briefly under cold running water and cook in lightly salted water for about 10 to 12 minutes until tender. Then keep warm, covered.
Cut the chicken breast into bite-sized pieces, about 2–3 cm in size. Finely dice the onions. Peel and finely chop the garlic, and finely grate the ginger. Wash the organic lemon in hot water and cut it into wedges.
Roasting Bhuna Sauce & Cooking Chicken
Heat 2 tbsp of clarified butter (ghee) in a heavy pan over medium heat. Add the finely diced onions and fry for 4 to 5 minutes until golden brown. Add the garlic, ginger, ground cumin, turmeric, ground coriander, and garam masala, and toast while stirring constantly for about 1 minute until fragrant.
Chef's tip
Oven tip: If serving with naan bread, sprinkle it with a few drops of water and bake in a preheated oven at 180 °C for about 3 minutes until crisp.
Spicy variation: For a fiery kick, add a finely chopped green chilli or hot pepper to the ghee together with the ginger and garlic.
Ingredients
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