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Chicken Bhuna

Chicken Bhuna

Chicken bhuna with caramelised onions and reduced masala for a rich, thick curry that clings to every piece.

45 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep30 mins cook45 mins total

  1. Heat oil in a large hob pan over medium heat and cook onions for 10 to 12 minutes until golden and softened.

  2. Add garlic and ginger and cook for 1 minute.

  3. Stir in cumin, coriander, turmeric, chilli powder and garam masala, cooking for 30 seconds until fragrant.

  4. Add tomato puree, cook for 1 minute, then add chicken pieces and salt. Fry for 6 to 8 minutes until the chicken is opaque and coated.

  5. Add chopped tomatoes and cook for 4 to 5 minutes until the masala thickens.

  6. Turn heat low and stir in yogurt gradually.

  7. Add hot water and simmer uncovered for 15 to 20 minutes, stirring often, until chicken is tender and the sauce reduces to a thick bhuna texture.

  8. Finish with fresh coriander and a pinch of garam masala. Serve with rice, naan or chapati.

Notes

Chicken thighs stay juicy and hold up best in this style.
If the masala catches early, add a splash of hot water and keep stirring.
Reduce longer for a drier, more restaurant-style bhuna finish.
About this recipe
Chicken Bhuna is a fast route to deep curry flavour, using onion browning and masala reduction rather than lots of added liquid. The result is a thick, spoon-coating curry that works brilliantly with fluffy rice or warm flatbreads.

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