Now, it’s time for some really aromatic curry from Bangladesh! If you’ve made this recipe, please post your own picture or write a comment in the comment section below! I’m really curious about my audience!
Ingredients
- 700-900 g chicken thighs or drumsticks (skinless preferred)
- 2 onions, thinly sliced
- 3 garlic cloves, minced
- 2-3 cm fresh ginger, grated
- 2 tomatoes, chopped (or 1 can chopped tomatoes)
- 2 tbsp oil
- 1 tsp turmeric
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- 1 tsp paprika or mild chili powder, to taste
- ½ tsp garam masala (optional but good)
- Salt
- A splash of water, only as needed
- To finish: fresh coriander and a lemon wedge
Steps
- Heat oil in a wide pan. Add onions and cook for 10-12 minutes until golden.
- Add garlic and ginger; cook for 30 seconds.
- Add turmeric, cumin, coriander, paprika, and garam masala if using. Stir for 30 seconds.
- Add tomatoes and salt; cook for 5-7 minutes until thick and jammy.
- Add chicken and stir well. Cook for 8-10 minutes, turning regularly, until the sauce starts to cling.
- Add small splashes of water only if the pan becomes too dry. Continue cooking and stirring often until the sauce is thick and glossy and the chicken is cooked through – about 20-25 minutes total.
- Taste, adjust salt, and finish with fresh coriander and lemon.
Notes
- Bhuna means ‘fried down’: reducing the sauce until it clings to the chicken is the key step.
- Serve with basmati rice, plain yogurt, lemon, and a simple cucumber-tomato salad.
- Boneless chicken thighs cook a little faster; start checking after about 15 minutes of the final cooking stage
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