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Chicken Bhuna
Indian Recipes

Chicken Bhuna

On the HobCurrySpicy4
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.

Ingredients

  • small handful Fresh coriander chopped, to finish
  • 2 tbsp rapeseed or vegetable oil
  • 1 tsp Garam Masala plus pinch to finish
  • 200 g Chopped tomatoes
  • 4 Garlic Cloves crushed
  • 1 1/2 tbsp Tomato purée
  • 120 ml Water hot
  • 1 1/2 tsp Ground coriander
  • 2 tbsp plain yogurt room temperature
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Salt to taste
  • 1/2 tsp Turmeric
  • 1 1/2 tsp Ground cumin
  • 2 medium Onions finely sliced
  • 1 tbsp Fresh Ginger grated
  • 800 g Chicken thigh fillets cut into bite-size pieces

Method

15m30m45m
  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.

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IndianHob
Curry
Spicy

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