I have long believed that base gravy/garabi/whatever has no place in an authentic bhuna dish, but with the sole exception of RivalSavage's
Takeaway Bhuna Recipe (published 2010), none of the bhuna recipes that I have so far looked at on CR0 meet this criterion. So, having eaten Mrs Bari's chicken bhuna several times over the last few weeks, I decided to have a go at creating one myself. I started by looking at all the Indian cookery books that I have, but the majority make no mention of chicken bhuna (or even of bhuna(o) as a technique). Of those that do, Camellia Panjabi's
Bhuna gosht (Delhi) looked potentially good but too time-consuming for this evening, Prashad describes the process of
bhunao but the absence of an index to his
Cooking with Indian Masters was a major disincentive to searching for a recipe, Kurana/Naran/Jetha's
The Curry Book had a recipe for "Dry bhuna mushroom and prawn curry" but required use of a liquidiser, with which I coudn't be bothered, and Hobson's
1000 classic Indian recipes required yoghurt, out of which I had run. So in the end I turned to my old stand=by, E P Veerasawmy's
Indian Cookery (1969). Mr Veerasawmy (born Edward Palmer !) makes no mention of the word bhuna(o), but his
Dry chicken curry seemed to be that for which I was searching. I didn't follow his recipe to the letter, but used it for inspiration.
So, I took one medium onion, one clove of garlic, sliced both very thinly and saut
Topic: Baseless (chicken) bhuna ( 11,838 )
