Teresa Shuttleworth, originally from a small village in Pakistan, has been living in England for the last 16 years. She now teaches people how to cook traditional Asian cuisine. Here, she shares with us one of her favourite recipes.

CHICKEN Bhuna is another traditional, low cost, healthier and easy to cook dish. Bhuna means any kind of meat (chicken, beef, fish or lamb) cooked without adding any water just using spices and herbs. Normally when people cook any meat dish for their families in our Pakistani villages, people would add water to make gravy so it goes further and the whole family gets fed. But when people have visitors they would cook meat without adding any water to make their guest feel special. And this is where chicken Bhuna comes from. For my last cookery class, we all cooked bhuna, and afterwards, sat down and ate it. It went down very well indeed.

Ingredients. (2 servings)

2 chicken fillets diced

1 onion diced

1tbls cooking oil

1: tin chopped tomatoes or 3 large tomatoes

2 inch ginger

1/4 garlic bulb

¼ tsp chilli powder (if you prefer Spicer add ½ tsp)

¼ tsp turmeric

¼ tsp salt

½ tsp ground gram masala

Handful fresh coriander to garnish.


1: Brown the onions in the cooking oil.

2: Add chicken and brown.

3: Whilst chicken is browning make a paste by adding ginger, garlic and tomatoes in a blender.

4: When chicken brown add Chilli powder, salt, gram masala and turmeric and cook for 30 seconds or so.

5: Add the paste you made mix well and cook for couple of minutes.

6: Add fresh coriander mix well and eat with chapatti, rice or Naan bread.

To find out more about Teresa's cookery classes, email her teresayousaf@hotmail.com

or visit her website at Yousafsasiancookery.co.uk