Multi-Cooker Chicken Bhuna

READY IN: 30mins


  • 2tablespoonsoil
  • 4garlic cloves, peeled and chopped
  • 1green chili, chopped
  • 2tablespoonsginger, chopped
  • 2onions, diced
  • 1teaspoongaram masala
  • 1teaspoonturmeric powder
  • 2teaspoonschili powder
  • 2teaspoonsground cumin
  • 2teaspoonsground coriander
  • 900gchicken thighs, boneless and skinless, diced into 2 . 5 cm chunks
  • 1 (440 g) tin diced tomatoes
  • 350ggreen beans, in 3 cm pieces, parboiled(or microwaved with a little water for 2 mins)
  • 1teaspoonlemon juice
  • 1tablespoonfresh coriander, chopped(optional)

    Serving Size: 1 (339) g

    Servings Per Recipe:6

    Calories: 422.6

    Calories from Fat 254 g 60 %

    Total Fat 28.2 g 43 %

    Saturated Fat 7.2 g 35 %

    Cholesterol 126 mg 42 %

    Sodium 140.2 mg 5 %

    Total Carbohydrate14.3 g 4 %

    Dietary Fiber 4.2 g 16 %

    Sugars 5.9 g 23 %

    Protein 28.8 g 57 %


  • Press BROWN/SAUTE, set the temperature to HIGH, add oil and then press START/STOP. When ready, and add the garlic, green chilies and ginger. Mix them for a minute in hot oil then add the chopped onions. Cook, stirring occasionally, until the onions begin to soften, 5 to 8 minutes.
  • Once the onions have turned a golden colour, add the garam masala, turmeric, chili, cumin, and coriander powders. Stir and cook for about a minute.
  • Add the chicken and stir to coat the pieces for about a minute.
  • Add the chopped tomatoes. Stir, bring to the boil and then press START/STOP to turn off the sauté function.
  • Secure the lid. Press PRESSURE COOKER, set pressure to HIGH and adjust the time to 9 minutes. Make sure the STEAM RELEASE VALVE is in the "SEAL" (closed position). Press START/STOP.
  • Once cooking is complete and the pressure is released (either manually or automatically), open the lid add the beans and turn back on to the BROWN/SAUTE setting to boil off some of the liquid for a thicker sauce.
  • Stir in the lemon juice to add a little zing and garnish with coriander (if using) to serve, with basmati rice and/or roti/naan.
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