Directions
- 1Add six tablespoons of olive oil or neutral oil to a pan.
- 2Add two medium chopped onions.
- 3Add the equivalent of four cloves of garlic and 2 inches of blitzed ginger (or use cubes).
- 4Add half a tin of tomatoes.
- 5Cook the tomatoes out until the oil percolates through.
- 6Add 1 teaspoon of turmeric, 3/4 of a teaspoon of chili powder, and two big teaspoons of garam masala.
- 7Add 1.5 teaspoons of cumin powder and 1 teaspoon of salt.
- 8Add the chicken and two big teaspoons of Kashmiri chili powder (or 2 heaped teaspoons of paprika powder for a milder dish and color).
- 9Cook on a medium-low heat for about 15 minutes, ensuring the dish remains relatively dry and does not burn. If it starts to catch too much, you can loosen with a little water.
- 10Once the chicken is cooked through, add an optional teaspoon of sugar.
- 11Add a tablespoon of yogurt and cook for a further five minutes.
- 12Garnish with chopped coriander and serve with rice or a flatbread.
Ingredients
- 6 tablespoons olive oil or neutral oil
- 2 medium onions, chopped
- 4 cloves garlic
- 2 inches ginger, blitzed
- 0.5 tin tomatoes
- 1 teaspoon turmeric
- 0.75 teaspoon chili powder
- 2 teaspoons garam masala
- 1 teaspoon cumin powder
- chicken
- 2 teaspoons Kashmiri chili powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon yogurt
- coriander, chopped
Equipment
pan
Tips
- Boona is all about a dry dish, almost want that kind of flame cooked flavor.
- Cooking out tomatoes means you want the oil with the spices to percolate up through the tomatoes.
- Kashmiri chili powder provides color and flavor, but not a lot of heat.
- Balance dishes cooked with tomatoes with a tiny pinch of sugar.
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