Topic: Chicken Tikka Bhuna

[976bar]

I made this last night with excellent results. The Chicken tikka recipe is not mine, I got it from here some time ago, but it does go well with the Bhuna.

Chicken Tikka Bhuna

Ingredients
4 tbsp Oil 
2 tsp Garlic & ginger puree
Half a tbsp tomato puree
1 Medium onion, chopped
Half a green pepper, chopped
1 Fresh whole chilli, deseed and finely chopped (type and quantity to taste)
? tsp Hot chilli powder 
1 tsp Coriander powder
1 tsp Cumin powder
Large pinch of dried methi leaves
2 Star Anise
Knorr chicken stock cube
One portion of curry gravy (approx 8-10 tbsp)
Small handful of chopped coriander
1 large fresh tomato quartered or a couple of cherry toms halved
1 batch of Chicken Tikka (around 2 breasts)

Method
Fry the onion, fresh chili and stat anise in the oil until going soft.
Add the garlic - ginger puree and fry for a few seconds stirring round the pan.
Stir in the tomato puree and fry for a minute or 2.
Add the powdered spices and cook for a further minute, 2 or 3 minutes more, have the heat relatively low so they don?t burn
Add the pepper
Stir in the curry gravy a ladle at a time and the stock
Add the Chicken Tikka and stir in.
Add the methi leaves and Chopped Coriander and stir in.
Add the fresh tomato.
Add some salt if needed.
Garnish with more fresh coriander.

Chicken Tikka

Ingredients
600g Chicken - 4 or 5 breasts
1 heaped tablespoon Pataks tikka curry paste 
1 heaped tsp garlic paste
1 tsp ginger paste
2 tablespoons lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 desert spoon spice mixture (equal parts ground coriander, turmeric, garam masala, curry powder). I use this same mix for my curries.
1/4 tsp Orange food colouring (If powder just a sprinkle)
1 level tsp methi
1 level tsp salt
2 tablespoons veg oil
3 tablespoons water
Method
1. Chop the chicken breasts into 2 or 3 pieces each
2. Mix in 2 tablespoons lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum
5. Put 3 of 4 pieces of Chicken onto skewers
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (i.e. ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element
9. Cook for 2-3 minutes turn once and give them another 2-3 mins

[canicant]

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Just had to say Thank you for posting this bhuna recipe (who ever originally created it)
I have looked at it so many times and thought it can't taste good if it uses a stock cube but i was wrong, this is the closest to my local BIR and i can't get enough of it  ;D

Cheers, Rob.

[Steambat]

Tried this recipe a few days ago and must say it is very good, had it with a Bombay Aloo that I got from this forum and it went down a treat. Doing another one this weekend, plan is to freeze it but that normally falls by the wayside once it's all cooked up!

[Geezah]

That will be Blades Tikka recipe, its the one I always use myself as it always delivers mouth watering results.