The key is to add as little moisture as possible, especially at the beginning stages of the process.
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You may have noticed dishes called bhuna chicken or bhuna lamb while browsing through the menu of a South Asian restaurant. Unlike chicken makhani or, the names of these dishes don’t refer to the ingredients involved but instead to a special technique used to make them.
“The technique here is to fry without burning,” says Dasgupta Sensarma, and the constant stirring helps the masala fry evenly, which concentrates both its flavor and color. Traditionally, mustard oil and ghee are the preferred fats for bhuna cooking because their high smoke points cushion any chances of burning. Spices like turmeric, coriander, and cumin will make the fried masala look dark yellow, while the addition of red chile powder turns it a lovely burnt orange color.
How many times is this process of adding and cooking off small amounts of moisture repeated? Well, it really depends on what you’re cooking. Tougher meats require a little more elbow grease. In, for example, you go through the process several times to extract the crucial collagen and juices that soften the grains and legumes into a rich, velvety texture. Fish and seafood, which tend to be more delicate, are often pan-seared to near doneness, then finished in a thick bhuna sauce.
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