The sidewalks and the grass on the lawn was still covered in snow, as I walked our pet this morning. The air was fresh, the sidewalks slippery, a few people were walking their pets too, there was a gentle calm about the morning, the kind where poets and writers get their inspiration from , or bloggers gets their motivation to cook a special dish after the long dull winter (with no motivation), which almost is coming to an end hopefully soon. So when I got home and pulled off my gloves and winter jacket ‘chicken bhuna’ was already cooking in my mind.A kind of recipe that will warm your insides on a cold winter day, keeping you happy and content all day long and what’s more it’s quick and delicious.
The origins of the Bhuna trace back to the Bengal area of northeast India and western Bangladesh. Popular belief states that this particular method of cooking spices was originally used in the preparation of meals for wealthy Indian rulers and aristocrats. Over time, the technique then became widely used within Bengali culture, as the dish became prevalent amongst the general population.
The term Bhuna is actually the word to describe the traditional cooking technique whereby spices are fried in very hot oil, until they have formed a paste. This has since become the name of the curry itself, where meat or vegetables have been added to these fried spices and then cooked in their juices to bring out its distinguished, deep flavors. The dish “bhuna” is an extension of that process where meat is added to the spices and then cooked in its own juices which results in deep strong flavors but very little sauce.