Chicken bhuna masala
Votes: 3
Time: 1 hour 50 min.
Complexity: average
Servings: 2
Complexity: average
Servings: 2
Chicken bhuna masala - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 whole chicken breast, diced
- 1 tbsp. cooked basmati rice
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cardamom pods
- 1 tbsp. vegetable oil
- Salt and ground black pepper
- 1 teaspoon curry powder
- 1 tsp chili seasoning
- 1/2 cinnamon stick
- 2 large tomatoes, diced
- 1/2 diced red onion
- 2 diced cloves of garlic
- 1 teaspoon chopped fresh ginger
- 1/3 cup coconut milk
- 1/3 cup white wine
- 2 tablespoons chopped fresh cilantro leaves
- 2 unbaked Indian papadams
- 60 g ready-made mango chutney (see recipe)
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Recipes with similar ingredients: chicken breasts, chutney sauce, tomatoes, coconut milk, white wine, basmati rice, cumin, coriander, cardamom, curry, cinnamon, red onion, garlic, ginger root, cilantro
Cooking the dish according to the recipe:
- In a large skillet over low heat, toast the cumin, coriander, and cardamom until fragrant, about 1 minute. Grind the spices finely in a spice grinder. Pour the oil into the skillet and heat it over medium-high heat until hot or smoking.
- Add the chicken, season with salt and pepper. Let the chicken brown, then stir and brown evenly on both sides.
Add curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk, and white wine. Bring to a boil, then simmer over low heat until the sauce thickens, about an hour. Season with salt and pepper to taste, then add the cilantro. - Spoon the masala onto a bed of basmati rice. Lightly brush both sides of the papads with vegetable oil and microwave on high until puffed and crispy, about 45 seconds. Serve with mango chutney.
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