Making chicken bhuna tomorrow, advice?

[Klutch9]

So my love for curry has finally lead me to making some Indian food. Chicken bhuna is a very popular, simple dish to make. Yet, a quick google search reveals so many different variations of the dish, so I have no idea what to go with. I found a recipe which seems easy to follow, well laid-out, and it was one of the first hits on google, so I'm going to follow this one:

Chicken Bhuna Recipe

I'm willing to vary slightly from this recipe, but would like to mostly stick to it. From what I have gathered, 'bhuna' recipes tend to be medium in spice, as opposed to the alternative Chicken 'Massala', which is milder and with slightly different spices. Is this correct? Anyhow, just looking for some hints and tips from you all. Thanks!

 

[JHZR2]

Pretty straightforward. I generally use the slurry ginger and garlic available in glass jars from indo-pak type grocery stores. I'd personally add some garlic to it.

 

[Klutch9]

So I ended up making this recipe for lunch, and I made enough for dinner as well. It was very good! I could not find curry paste, so I just used curry powder instead. And I could not find coriander (must have been sold out, because I know they carry it where I shop), so I decided to use allspice, since this is a fairly popular spice to add to this dish. I wish the curry flavor was more prevalent, however. Maybe this was because I used the powder and not the paste; although I did use extra powder. It smells wonderful while cooking, and my apartment (and the hallways, you're welcome neighbors) still smells like the stuff

I'm definitely going to tinker with the recipe and make it often. The heat of the dish was also just enough to draw some sweat off my forehead. Gotta love spicy food!