Chicken Bhuna

Why You’ll Love This Recipe

• Packed with deep, authentic Indian flavors.
• Uses simple, easily available ingredients.
• The bhuna technique intensifies the spices and creates a thick, flavorful sauce.
• Great for make-ahead meals, as the flavor improves over time.
• Customizable heat level—spice it up or keep it mild to taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless chicken (thighs or breasts, cut into bite-sized pieces)
• Onions (finely sliced)
• Tomatoes (chopped or pureed)
• Ginger-garlic paste
• Green chilies (optional, for heat)
• Vegetable oil or ghee
• Cumin seeds
• Ground coriander
• Ground cumin
• Turmeric powder
• Garam masala
• Red chili powder
• Salt
• Fresh cilantro (for garnish)
• Lemon juice (optional, for serving)

Directions

1. Heat oil and bloom spices. Heat oil or ghee in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
2. Cook the onions. Add sliced onions and cook until golden brown and caramelized, about 10–12 minutes. This step builds the base flavor.
3. Add ginger-garlic paste and chilies. Stir for 1–2 minutes until the raw smell disappears.
4. Add spices. Stir in ground coriander, cumin, turmeric, red chili powder, and salt. Cook for 30–60 seconds to release the flavors.
5. Add tomatoes. Stir in chopped tomatoes and cook until the mixture thickens and the oil begins to separate from the masala, about 8–10 minutes.
6. Add chicken. Add the chicken pieces and mix well to coat with the masala. Cook on medium heat for 5 minutes, stirring frequently.
7. Simmer. Reduce the heat, cover, and cook for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
8. Bhuna (roast) stage. Uncover and cook on high heat for 5–7 minutes, stirring continuously until the sauce thickens and clings to the chicken.
9. Finish. Sprinkle garam masala, garnish with fresh cilantro, and squeeze lemon juice before serving.

Servings and timing

Serves: 4 people
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

• Add bell peppers for extra texture and color.
• Make it creamy by adding a splash of coconut milk or cream at the end.
• Use bone-in chicken for a more authentic, flavorful version.
• Vegetarian version: Replace chicken with paneer, tofu, or chickpeas.
• Adjust the spice level by varying the amount of chili powder and green chilies.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low-medium heat with a splash of water to loosen the sauce. You can also freeze the curry for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

What does “bhuna” mean?

“Bhuna” is a cooking technique in Indian cuisine where ingredients are fried and reduced slowly until the spices and sauce caramelize, creating deep, rich flavors.

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier and more flavorful. If using breasts, avoid overcooking to keep them tender.

Is Chicken Bhuna very spicy?

It’s medium-spicy by default, but you can adjust heat by reducing or increasing chili powder and green chilies.

Can I make this ahead of time?

Yes. The flavors deepen beautifully after resting, making it perfect for next-day meals.

What can I serve it with?

Basmati rice, naan, paratha, or roti all pair wonderfully with Chicken Bhuna.

Can I make it without tomatoes?

Tomatoes are key to the sauce, but you can substitute with plain yogurt or tomato paste for a different texture.

How do I get the authentic restaurant-style flavor?

Caramelize the onions deeply and cook the masala until the oil separates—that’s the secret to rich bhuna flavor.

Can I add vegetables?

Yes, bell peppers, peas, or spinach make great additions without overpowering the dish.

How do I thicken the sauce?

Cook uncovered during the final “bhuna” stage until the sauce reduces and clings to the chicken.

Can I make this dish dairy-free?

Yes, just use oil instead of ghee and skip any cream additions.

Conclusion

Chicken Bhuna is a classic Indian curry that celebrates depth of flavor through slow cooking and spice-layering. The rich, caramelized sauce clings beautifully to tender chicken, offering bold taste and satisfying warmth in every bite. Whether you enjoy it with rice or naan, this dish is comfort food at its finest—simple, hearty, and full of soul.

Chicken Bhuna

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Chicken Bhuna is a rich and aromatic Indian curry made by slowly cooking chicken in a thick, spiced tomato-onion masala. The bhuna technique caramelizes the sauce, concentrating the flavors into a bold, deeply satisfying dish that pairs perfectly with rice or naan.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Halal

Ingredients

• 1 1/2 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
• 3 medium onions, finely sliced
• 2 medium tomatoes, chopped or pureed
• 2 tbsp ginger-garlic paste
• 2 green chilies, slit (optional)
• 3 tbsp vegetable oil or ghee
• 1 tsp cumin seeds
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• Salt, to taste
• 2 tbsp fresh cilantro, chopped (for garnish)
• 1 tbsp lemon juice (optional, for serving)

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Instructions

1. Heat oil or ghee in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
2. Add the sliced onions and cook until golden brown and caramelized, about 10–12 minutes.
3. Stir in ginger-garlic paste and green chilies; cook for 1–2 minutes until the raw smell disappears.
4. Add ground coriander, cumin, turmeric, red chili powder, and salt. Stir for 30–60 seconds to bloom the spices.
5. Add chopped tomatoes and cook until the mixture thickens and the oil separates from the masala, about 8–10 minutes.
6. Add chicken pieces and mix well to coat them in the masala. Cook on medium heat for 5 minutes, stirring occasionally.
7. Reduce the heat to low, cover, and cook for 15–20 minutes, stirring occasionally, until the chicken is tender and cooked through.
8. Uncover and cook on high heat for 5–7 minutes, stirring constantly, until the sauce thickens and clings to the chicken.
9. Sprinkle garam masala, garnish with cilantro, and finish with a squeeze of lemon juice before serving.

Notes

• Thighs work best for juicier, more flavorful results.
• Caramelizing onions well is key to authentic bhuna flavor.
• For extra richness, add a tablespoon of yogurt or cream at the end.
• To make it dairy-free, use oil instead of ghee.
• Store leftovers up to 4 days in the fridge or 2 months in the freezer.

Nutrition

• Serving Size: 1 portion (about 1 cup)
• Calories: 320
• Sugar: 6g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 95mg