1Add six tablespoons of olive oil or neutral oil to a pan.
2Add six tablespoons of olive oil or neutral oil to a pan.
3Add six tablespoons of olive oil or neutral oil to a pan.
4Add two medium chopped onions.
5Add two medium chopped onions.
6Add two medium chopped onions.
7Add the equivalent of four cloves of garlic and 2 inches of blitzed ginger (or use cubes).
8Add the equivalent of four cloves of garlic and 2 inches of blitzed ginger (or use cubes).
9Add the equivalent of four cloves of garlic and 2 inches of blitzed ginger (or use cubes).
10Add half a tin of tomatoes.
11Add half a tin of tomatoes.
12Add half a tin of tomatoes.
13Cook the tomatoes out until the oil percolates through.
14Cook the tomatoes out until the oil percolates through.
15Cook the tomatoes out until the oil percolates through.
16Add 1 teaspoon of turmeric, 3/4 of a teaspoon of chili powder, and two big teaspoons of garam masala.
17Add 1 teaspoon of turmeric, 3/4 of a teaspoon of chili powder, and two big teaspoons of garam masala.
18Add 1 teaspoon of turmeric, 3/4 of a teaspoon of chili powder, and two big teaspoons of garam masala.
19Add 1.5 teaspoons of cumin powder and 1 teaspoon of salt.
20Add 1.5 teaspoons of cumin powder and 1 teaspoon of salt.
21Add 1.5 teaspoons of cumin powder and 1 teaspoon of salt.
22Add the chicken and two big teaspoons of Kashmiri chili powder (or 2 heaped teaspoons of paprika powder for a milder dish and color).
23Add the chicken and two big teaspoons of Kashmiri chili powder (or 2 heaped teaspoons of paprika powder for a milder dish and color).
24Add the chicken and two big teaspoons of Kashmiri chili powder (or 2 heaped teaspoons of paprika powder for a milder dish and color).
25Cook 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.
26Cook 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.
27Cook 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.
28Once the chicken is cooked through, add an optional teaspoon of sugar.
29Once the chicken is cooked through, add an optional teaspoon of sugar.
30Once the chicken is cooked through, add an optional teaspoon of sugar.
31Add a tablespoon of yogurt and cook for a further five minutes.
32Add a tablespoon of yogurt and cook for a further five minutes.
33Add a tablespoon of yogurt and cook for a further five minutes.
34Garnish with chopped coriander and serve with rice or a flatbread.
35Garnish with chopped coriander and serve with rice or a flatbread.
36Garnish with chopped coriander and serve with rice or a flatbread.
Ingredients
6 tablespoons olive oil or neutral oil
6 tablespoons olive oil or neutral oil
6 tablespoons olive oil or neutral oil
2 medium onions, chopped
2 medium onions, chopped
2 medium onions, chopped
4 cloves garlic
4 cloves garlic
4 cloves garlic
2 inches ginger, blitzed
2 inches ginger, blitzed
2 inches ginger, blitzed
0.5 tin tomatoes
0.5 tin tomatoes
0.5 tin tomatoes
1 teaspoon turmeric
1 teaspoon turmeric
1 teaspoon turmeric
0.75 teaspoon chili powder
0.75 teaspoon chili powder
0.75 teaspoon chili powder
2 teaspoons garam masala
2 teaspoons garam masala
2 teaspoons garam masala
1 teaspoon cumin powder
1 teaspoon cumin powder
1 teaspoon cumin powder
chicken
chicken
chicken
2 teaspoons Kashmiri chili powder
2 teaspoons Kashmiri chili powder
2 teaspoons Kashmiri chili powder
1 teaspoon sugar
1 teaspoon sugar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon salt
1 teaspoon salt
1 tablespoon yogurt
1 tablespoon yogurt
1 tablespoon yogurt
coriander, chopped
coriander, chopped
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.