Ingrédients pour Bhindi Gosht
- 1 lb fresh okra
- 1 lb boneless, skinless chicken thighs
- 1 large onion and 1/2 large onion
- 1 inch fresh ginger, grated
- 4 tablespoons oil
- 1 teaspoon chili powder
- Turmeric Powder
- 1 teaspoon salt
- fresh cilantro, for garnish (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon ground coriander
- Garam Masala
- 1 large onion and 1/2 large onion
- 1-2 green chilies, finely chopped (optional, to taste)
- 4 cloves garlic, minced
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Comment préparer Bhindi Gosht
- Cut 1 lb boneless, skinless chicken thighs into 1-inch pieces.
- In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add 1 large onion (finely chopped), 4 cloves garlic (minced), 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon ground coriander, and the chicken.
- Cook for 20-25 minutes, or until the chicken is browned and almost cooked through.
- Add 1 (28 ounce) can crushed tomatoes, 1 inch ginger (grated), and cook for 5 minutes, stirring frequently to mash the tomatoes.
- (Bhuna Gosht Step): Continue to cook until the sauce thickens slightly and the oil begins to separate (about 5-7 more minutes).
- While the chicken simmers, wash 1 lb fresh okra under running water. Pat dry with a paper towel and cut into ½-inch slices.
- In a separate large pan, heat 2 tablespoons of oil over medium-high heat. Add ½ large onion (finely chopped) and sauté until golden brown (about 5 minutes). Remove onions and set aside.
- Add the okra to the pan and sauté until it turns a slightly darker green and becomes tender-crisp (about 5-7 minutes). Remove okra from pan and set aside.
- Add the sautéed okra and onions to the bhuna gosht along with 1-2 green chilies (finely chopped, adjust to taste).
- Gently stir, cover, and simmer for 10 minutes over low heat to allow the flavors to meld.
- Garnish with fresh cilantro (optional) before serving with roti or naan.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
52g
Fat
12g
Carbs
9g
