Tandoori Chicken Bhuna With Naan Recipe

Name: Tandoori Chicken Bhuna with Naan
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Indian
Ingredients: 500 g Chicken Whole; 200 g Dahi; - Red Chilli Powder; 100G Oleo; 500 g Onion; 300 g Ginger Paste; 25 g Ginger Garlic Paste; 25 g Kasuri Methi; 300 g Brown Bread Ladi Pav; 50g Everest Garam Masala; 100 g Jeera Powder; 1 Kg Kissan Tomato Puree; 250 ml Lemon Juice Concentrate; 100 g Salt; 20 g Turmeric Powder

Indian cuisine · 425 calories

About this recipe

Tandoori Chicken Bhuna with Naan is a flavorful Indian dish that combines tender, marinated chicken cooked in a robust, spiced gravy with soft, freshly made naan bread. Perfect for a hearty breakfast or brunch, this recipe strikes a balance between aromatic spices and moderate heat, making it an ideal choice for a united family. The chicken is marinated and roasted to perfection, then simmered in a tangy tomato-based bhuna curry infused with fragrant Indian spices like garam masala and cumin. Served with warm naan, this dish offers a satisfying and wholesome meal that is sure to please everyone at the table.

Ingredients

500 g Chicken Whole
200 g Dahi
- Red Chilli Powder
100G Oleo
500 g Onion
300 g Ginger Paste
25 g Ginger Garlic Paste
25 g Kasuri Methi
300 g Brown Bread Ladi Pav
50g Everest Garam Masala
100 g Jeera Powder
1 Kg Kissan Tomato Puree
250 ml Lemon Juice Concentrate
100 g Salt
20 g Turmeric Powder

Instructions

1. In a bowl, mix yogurt, lemon juice, turmeric powder, garam masala, cumin powder, and chili powder to create a marinade. Coat the chicken thighs evenly with the mixture and let them marinate for at least 1 hour in the refrigerator.
2. Preheat the oven to 200°C (400°F). Place the marinated chicken thighs on a baking tray and roast for 25 minutes, flipping halfway through, until they are cooked and lightly charred.
3. Heat vegetable oil in a pan over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.
4. Stir in the ginger paste and garlic paste, cooking for 2 minutes until fragrant. Add the tomato puree and cook for another 5-7 minutes until the mixture thickens and the oil separates.
5. Add the roasted chicken to the pan and mix well. Sprinkle fenugreek leaves and salt, adjusting seasoning to taste. Simmer the curry for 10 minutes to allow the flavors to meld.
6. Warm the naan breads on a skillet or in the oven before serving.
7. Serve the tandoori chicken bhuna hot with naan bread on the side and enjoy!