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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.

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)

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

Find it online: https://thefamilycooking.com/chicken-bhuna/