Slow Cooked Chicken Bhuna: A Pressure Cooker Delight
This slow cooked chicken bhuna delivers rich, spiced flavor and juicy tender chicken with minimal effort. Perfect for busy days and even better reheated!
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 tablespoon olive or rapeseed oil
- 2 onions sliced
- 3 cloves garlic crushed or grated
- 2 cm ginger grated
- 1 teaspoon chilli flakes
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 600 g chicken thigh diced
- 400 g tin chopped tomatoes
- 0.5 teaspoon salt
- 2 tablespoons fresh coriander (cilantro) plus extra for garnish
- Basmati rice and/or naan breads to serve
Instructions
Instructions
- Heat oil in a pan over medium heat, add cumin seeds and cook until fragrant.
- Add sliced onions and cook gently for 8 to 10 minutes until softened and golden.
- Stir in garlic, ginger, chilli flakes, ground coriander and garam masala. Cook for 2 minutes.
- Transfer onion and spice mixture to the slow cooker.
- Add diced chicken thighs and chopped tomatoes. Stir well to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
- Stir in fresh coriander. Taste and season with salt if needed. Serve with rice or naan.
Notes
This Chicken Bhuna reheats well and also freezes beautifully for batch cooking.