Indian cuisine dates back over 5000 years. In a true sense, the cuisine is an amalgamation of the cultures, traditions and influences of different ethnic communities absorbed and imbibed over the centuries.
If you look up the definition of curry, you will understand that it is a dish of meat, vegetables, etc., cooked in an Indian-style sauce of hot-tasting spices and typically served with rice. This is of course a much generalized definition which does not reflect the diversity that is Indian cuisine.
Bhuna technique originated in Bengal. The first wave of immigration was of the Hakka Chinese in late 18th century, who came to work on a sugar plantation. The Chinese stir fry technique was quickly adopted and bhuna dishes were favoured. Bhuna which simply means to fry the flavour base or masala really well till it starts to caramelize and give out oil along the sides.
Serve this with pita bread or Nan along with a salad or vegetables for a weeknight dinner.
INGREDIENTS
600g boneless, skinless chicken thigh fillets, cut in half or third
Juice of ½ a lime
2 tablespoons ghee, divided
1 tablespoon coriander powder
½ teaspoon turmeric powder
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