Chicken Bhuna

• 600g onions for paste
• 300g onions
• 1/2 red and green pepper
• 150ml oil
• 1 tsp salt
• 1.5 tsp sugar
• 3 tbsp garlic paste (or garlic/ginger if preferred)
• 3cm piece cinnamon
• 6 split cardamom pods
• 2.5 tbsp mild madras curry powder
• 2 tsp garam masala
• 1/2 tbsp tandoori masala powder
• 1 tsp Kashmiri chilli powder
• 1/2 tsp deggi mirch (optional)
• 5 tbsp tomato purée mixed with
• 50ml water to loosen
• 1kg chicken thighs
• 500ml boiling water (use water from onions)
• 1 tsp kasuri methi (fenugreek leaves)
• 1 fresh tomato
• 1 cup chopped fresh coriander

Peel and quarter the 600g of onions and then boil for 10 mins in 1l of water. Reserve 500ml of the onion water for later use, then drain the onions and blend to a paste.

Peel and quarter the 300g of raw onion and chop the peppers into large chunks.

In 1tsp of oil char flash fry the raw onion and peppers until slightly charred. Remove to a bowl and set aside.

Add 150ml of oil to a large non stick pan over a high heat. Add the blended onion paste, the salt and sugar and fry for 8 mins until light golden brown.

Add in the garlic paste, the cinnamon and cardamom pods and continue to fry for 2 more mins.

Turn the heat to low and add in the spices. Mix gently to create your curry paste base and allow the spices to bloom for 1 min.

Add the tomato puree and mix through.

Chop the chicken thighs into 2cm pieces and add into the pan. Add the 500ml or reserved onion water (or fresh water if unavailable), mix through and cover with the lid, stirring occasionally, for 10 mins.

Mix in the charred onions and peppers, the fresh tomato and the kasuri methi and cook, with the lid off over a medium heat for 10 mins.

Add in the fresh coriander, stir through and serve.