Chicken Bhuna
Indian Recipes

Chicken Bhuna

On the Hob
serves 4
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.
FakeawayCurrySpicy
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.

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