Bhoona is a dryish dish, with the chicken coated in the sauce rather than swimming in it. This is achieved by using less Base Curry Sauce and by cooking the sauce in batches to reduce and thicken it. The use of the whole spices produces an earthy and aromatic dish.
What you need… • 2 Tablespoons ghee • pinch turmeric powder • 400ml Base Curry Sauce • small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) • 800g chicken, cut into bite-sized pieces • 2 Tablespoons yoghurt • salt to taste
Spice Mix 2 • 1 teaspoon cumin seeds • 2 cardamon seeds, cracked open but not crushed • 2 cloves • 5 curry leaves
How to make it… 1. Heat 1 Tablespoon ghee to a medium heat and add a pinch of turmeric. 2. Now add the chicken and stir fry until all the chunks are sealed. This should take 2–3 minutes. Remove the chicken and set aside. 3. Heat the rest of the ghee to a high heat. Add the Spice Mix 2 and fry for 10 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. 4. Now add a quarter of the Base Curry Sauce and stir fry until it thickens. This should take 3–5 minutes. Add another quarter of the sauce and repeat. When you add the last of the sauce also add Spice Mix 1, the coriander stems and salt. Stir fry until it thickens. 5. Add the chicken and mix well to ensure all the pieces of chicken are nicely coated in the sauce. Cook for 5 minutes. 6. Add the yoghurt and salt, mix well and stir fry until the chicken is cooked. Ensure the chicken pieces are coated in the sauce not swimming in it. 7. Serve, garnished with the coriander leaves.