Chicken Bhuna

Ingredients

• 6 boneless skinless chicken thighs, cut into chunks

• 8 garlic cloves, minced

• 1 green chili of your choice, chopped (i used jalapeno)

• 2 tablespoons of ginger, chopped, grated or a paste is fine

• 2 large onions, chopped

• 1 teaspoon turmeric powder

• 2 teaspoons chilli powder

• 2 teaspoons ground coriander

• 1 tespoon garam masala

• 5 tomatoes, chopped

• 1 can puree tomatoe

• juice of one lemon

• 3 tablespoons vegetable oil

• salt to taste

In a wok or deep pan, heat oil and add the garlic, green chilies and ginger. Mix and cook for about a minute then add in the chopped onions. Stir and allow to cook for about 4 minutes.

Once the onions are golden brown in color add in the turmeric, chili, cumin, coriander and garam masala. Stir and cook for about one minute.

Add in the chopped tomatoes and mix well. Pour in the tomato puree and cook over medium heat, allow to come to a boil. Stir and cook till the masala becomes nice and thick.

Add in the chicken and mix to coat the chicken and makes sure its nice and covered. Continue cooking chicken, stirring occasionally for 25 minutes or until chicken is tender and cooked.

Stir in lemon juice and mix well. Feel free to add a dollop of Greek yogurt for a little cream texture like I did. Serve with Naan bread.