Bhindi Gosht Recipe

Ingredients for Bhindi Gosht

• 1 lb fresh okra
• Skinless Chicken
• Onion
• Fresh Ginger
• 4 tablespoons oil
• Red Chili Powder
• Turmeric Powder
• 1 teaspoon salt
• Coriander Leaves
• Whole Tomatoes
• Coriander Powder
• Garam Masala
• 1 ½ large onions, finely chopped
• Green Chilies

How to Make Bhindi Gosht

1. Cut 1 lb boneless, skinless chicken thighs into 1-inch pieces.
2. 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.
3. Cook for 20-25 minutes, or until the chicken is browned and almost cooked through.
4. Add 1 (28 ounce) can crushed tomatoes, 1 inch ginger (grated), and cook for 5 minutes, stirring frequently to mash the tomatoes.
5. (Bhuna Gosht Step): Continue to cook until the sauce thickens slightly and the oil begins to separate (about 5-7 more minutes).
6. While the chicken simmers, wash 1 lb fresh okra under running water. Pat dry with a paper towel and cut into ½-inch slices.
7. 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.
8. 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.
9. Add the sautéed okra and onions to the bhuna gosht along with 1-2 green chilies (finely chopped, adjust to taste).
10. Gently stir, cover, and simmer for 10 minutes over low heat to allow the flavors to meld.
11. Garnish with fresh cilantro (optional) before serving with roti or naan.