Chicken Bhuna from Unlocking the taste.

[h4ppy-chris]

recipe from the E-book 100% BIR, god i am loving this. I can not wait until it is in your hands.

[Gav Iscon]

I can not wait until it is in your hands.

I think the point is Chris, its in your hands 

[h4ppy-chris]

I can not wait until it is in your hands.

I think the point is Chris, its in your hands 

I know, BUT, i said "I can not wait until it is in your hands."  :

[Gav Iscon]

I can not wait until it is in your hands.

I think the point is Chris, its in your hands 

I know, BUT, i said "I can not wait until it is in your hands."  :

BUT its NOT ;D

[Garabi Army]

It looks the buisness Chris, I hope it's in the book 

edit; of course it is! the clue was in the title

[Peripatetic Phil]

Sorry, Chris, that looks nothing like the Chicken Bhoona I remember from the late 60's/early 70's.  It may be what is served today as a Chicken Bhuna, but it's not what I was hoping for.

** Phil.

[h4ppy-chris]

It looks the buisness Chris, I hope it's in the book 

edit; of course it is! the clue was in the title

And a video to watch 

[h4ppy-chris]

Sorry, Chris, that looks nothing like the Chicken Bhoona I remember from the late 60's/early 70's.  It may be what is served today as a Chicken Bhuna, but it's not what I was hoping for.

** Phil.

You got all that from a picture of a curry in a tray, Phil? should i of piled it up in a chrome dish?

[Peripatetic Phil]

You got all that from a picture of a curry in a tray, Phil? should i of piled it up in a chrome dish?

No, if you are setting out to replicate a 60's/70's bhuna dish then you need to omit at least 85%% of that sauce, for a start.  And then the tomato quarters.  Chicken bhuna was a /dry/ dish : that was its main characteristic.  Not bone dry, of course, but barely moistened with any sauce at all.  Whether it even used base is debatable, but it was nothing like your photograph, no matter whether served in a T/A plastic container or on a silver salver.

** Phil.

[Geezah]

Noun

bhuna (plural bhunas)

A type of curry, in which the spices are cooked in oil with no water.

I agree that a bhuna should be a thick, pasty dish rather than a rich wet sauce.
Maybe my local BIR (Wolverhampton) is different to the (Yorkshire?) BIR?