Quote from: Phil [Chaa006] on March 01, 2013, 03:10 PM
None of the images I have been able to find on the web really match my memories of a Chicken Bhuna from the late 60's/early 70's, and Chris's more heavily reduced version is still miles away. The nearest I can find is this one :

where what is clear is that there is virtually no sauce clinging to the chicken (because no base sauce is involved; it is chicken cooked in spices and oil), and it is as close as I can find to the look of the dish I most miss in today's BIRs . . .
** Phil.
Yep - that looks much closer to the mark (though I found that most places used to use a little base gravy just to keep things moist in the early stages, but this was reduced down to virtually nothing). I was always a Lamb Bhuna Gosht man, and this is the closest image I can find to the best I ever tasted, which, sadly, my favourite local restaurant can no longer replicate:
