This is my mum's recipe for Bhindi Chicken in which Okra (Bhindi in Gujarati) and Chicken are stir fried with tomato and spices to create a wholesome and delicious side or main served with chapati. My mum recently made this for us when we were visiting and my daughter loved it. It is a must try recipe for all lovers of Okra.
Bhindi Chicken
Bhindi Masala is a well known and often made popular Indian dish and combining it with chicken takes the flavour to a whole new level.
You can add more or less Okra/Chicken according to your liking.
How to prep Bhindi
The one issue that comes up time and again when Okra is mentioned is the slime also known as mucilage.
1. Wash the okra in cold water and then dry thoroughly with a towel.
2. You can then leave it out to air dry for a number of hours or overnight. This is an optional step.
3. Chop off tip and then chop into rounds.
3. Fry Okra is a little oil over a low heat for 10 - 15 minutes.
How to make it
Saute Okra in Oil for 10 - 15 minutes.
Remove from pan.
Add Onions and Cumin Seeds and cook till golden.
Add Salt, Green Chilli and Garlic. Cook for 2 minutes.
Add Okra back in and squeeze in some Lemon Juice. Now add Red Chilli Powder, Turmeric, Cumin Powder and Coriander Powder.
Cook for 2-3 minutes. Then add Chicken. Cook for 5 minutes on medium low heat.
Stir in Tomatoes and cook for a further 7 - 8 minutes on medium heat.
How to Serve Okra
Bhindi is best served with hot rotis and works well as a side to Daal or any other meat/veg dish.
Try serving alongside:
Masoor Daal (Red Lentils) with Garlic Tadka
Storage
Store in a bowl covered with cling film or an airtight container for 3 days.
Bhindi cannot be frozen.
More Indian recipes:
Aubergine Curry
Indian Style Stir Fried Cabbage with PotatoPalak Chicken - Indian Chicken Spinach Curry
if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day - safira
📖 Recipe
Bhindi Chicken
Ingredients
- 40 Okra
- 4 tablespoon Oil
- ½ Onion diced
- 1 teaspoon Cumin Seeds
- Squeeze Lemon Juice
- 1 teaspoon Salt
- 1 teaspoon Green Chilli Paste
- 1 teaspoon Garlic Paste
- ¾ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- ¾ teaspoon Coriander Powder
- 350 g Chicken Breast Cleaned and cut into small cubes
- 100 ml Plum Tomato Pureed
Instructions
- Wash the okra in cold water and then dry thoroughly and individually with a towel.
- You can then leave it out to air dry for a number of hours or overnight. This is an optional step.
- Chop off tip and then cut each okra into rounds.
- Heat oil. Once hot, fry Okra over a low heat for 10 - 15 minutes. Remove from pan.
- Add Onion and Cumin Seeds. Cook till golden.
- Then add Salt, Green Chilli and Garlic.
- Add Okra back in and squeeze in some Lemon Juice.
- Now add Red Chilli Powder, Turmeric, Cumin Powder and Coriander Powder.
- Add Chicken and cook for 5 minutes on medium low. Now add some Tomato and cook for a further 7 - 8 minutes on medium heat.
Leave a Reply