Love Indian cuisine? Have a well-stocked spice cabinet? Skip the takeaway and make this mouthwatering Chicken Bhuna recipe, that represents the best of Indian cuisine! Bhuna is a cooking method where aromatic Indian spices are gently fried in oil to bring out their full flavour, creating a rich, concentrated curry that's absolutely bursting with taste.
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Our step-by-step recipe will talk you through how to combine the best aromatic spices (no curry powder in sight!) and juicy chunks of chicken and simmer it in a spicy, tomato-based sauce until perfectly cooked. It's a simple, yet deeply satisfying dish that promises to bring a touch of Indian culinary magic right into your kitchen.
Recipe Highlights
- Easy: Despite its complex flavours, this Chicken Bhuna is surprisingly straightforward to make. Perfect for beginners!
- Customisable Heat: Easily adjust the spice level to suit your personal preference, making it perfect for everyone.
- Versatile: Serve it with anything from basmati rice to garlic cheese naan (or Homemade Peshwari Naan) for a complete meal.
- Perfect for Curry Lovers: If you love our Chicken Karahi Curry, you must try this Bhuna Chicken recipe!
What Is Chicken Bhuna Curry?
Bhuna curry, with its roots deeply embedded in the Bengal region of the Indian subcontinent, particularly in Northern India, is a cornerstone of Indian food that has captivated palates globally.
This extremely addictive dish is renowned for its unique preparation method, where chicken bhuna masala is put together by dry-roasting whole spices until they're fragrant, then grinding them into a fine powder. This popular cooking method emphasizes a slow cooking process, allowing the spices to fully infuse the meat, creating a rich, concentrated, and dry curry.
Bhuna dishes, celebrated for their thick sauce that clings to tender pieces of meat, have become a beloved Indian takeaway order in the UK, showcasing the depth and diversity of flavours that Indian cuisine has to offer.
Ingredients
Simple ingredients, all the flavour! Here's what you'll need:
- Chicken Thighs: For the juiciest result, we use skinless boneless chicken thighs, diced into chunks. You can substitute chicken breast if you prefer, but adjust cooking time accordingly.
- Fresh Aromatics: Garlic (or garlic paste), green chillies, and ginger (or ginger paste) lay the foundation for a truly aromatic experience.
- Indian Spices: The heart of this dish lies in its spice mix, including turmeric, chilli powder, ground cumin, ground coriander, and the all-important garam masala for that signature Indian cuisine flavour.
- Tomato Base: A combination of chopped tomatoes and tomato purée (tomato paste) creates a thick, rich sauce that clings beautifully to the chicken pieces.
- You will also need lemon juice, fresh coriander, salt and neutral oil.
Find ingredient quantities, step-by-step instructions and nutritional values in the recipe card at the bottom of the post.
Step-by-Step Method
This chicken curry can be cooked in a large pot, frying pan, wok or a non-stick kadhai.
1. Start the Aromatic Mix: In a large pan, heat vegetable oil over medium heat and sauté garlic, green chillies, and ginger until fragrant.
2. Sauté Onions: Add chopped onions and cook until golden brown, ensuring a rich base for your curry.
3. Add Spices: Stir in the ground spices for a minute to unlock their flavours, followed by the chopped tomatoes, tomato puree and a little water to form a thick gravy. Give it all a good stir and simmer until the sauce reduces by about a third.
4. Cook Chicken: Introduce the chicken pieces, ensuring they're well-coated with the masala. Simmer on low heat until you have tender chicken pieces and the bhuna sauce has thickened, absorbing the aromatic spices.
5. Finish with Freshness: Just before serving, stir in lemon juice and garnish with chopped coriander leaves for added zest and colour.
Recipe Video
Recipe Tips for Best Results
- Watch your aromatics and spices as they cook - letting them brown too much will make the sauce have a bitter aftertaste.
- Low and Slow. Allow the chicken to cook slowly in the bhuna sauce for the most tender result.
- Adjust the Heat. Tailor the amount of chilli powder and green chillies to your liking for the perfect level of spice. Substitute half of the green chilli with finely chopped bell peppers for a milder taste. Add more chilli for extra heat!
- Stir Regularly: Keep a watchful eye on the curry, stirring occasionally to prevent sticking and ensure even cooking.
- Serve it with a generous dollop of yogurt to help balance the heat of the green chillies.
- This method of cooking makes a thick sauce where it reduces so much that the masala clings to the chicken pieces. If you like a lot of sauce, you may add additional water or an extra ½ tin of chopped tomatoes.
Serving Suggestions
Serve this Chicken Bhuna curry with fluffy basmati rice or pilau rice, and Indian flatbreads, like Naan Bread (or better yet, Sourdough Naan) or easy 4-ingredients Roti (if you keep a sourdough starter, try our Sourdough Roti instead!). We personally enjoy this curry with Homemade Peshwari Naan!
A side of onion bhajis won't go amis for a complete meal that's sure to impress. The dish's versatility makes it a perfect centrepiece for both casual family dinners and special occasions.
Storage & Reheating
This Chicken Bhuna Recipe keeps wonderfully in the fridge for up to 3 days in an airtight container, or freeze it for longer storage.
Reheat gently on the stove top or in the microwave, adding a little extra water if necessary to loosen the sauce.
Recipe FAQs
Is Chicken Bhuna Recipe Spicy?
Yes, it carries a kick, but it's easily adjustable. Reduce the green chillies and chilli powder for a milder version.
Can I Freeze Chicken Bhuna Recipe?
Absolutely! Freeze in a suitable freezer-friendly airtight container and enjoy a quick, delicious meal next time without any hassle.
Can I Use Chicken Breast Instead Of Thighs To Make Chicken Bhuna?
Yes, chicken breast can be used, though it will cook quicker. Keep an eye out to avoid overcooking, ensuring your chicken remains tender.
Why Does My Bhuna Chicken Curry Have Bitter Taste?
A bitter taste may indicate that you burned your spices.
Other Indian Dishes To Try Next
Try some of our favourite dahl and easy curries, representing the best Indian Fakeaway recipes:
Chicken Bhuna Curry
Ingredients
- 3 tablespoon vegetable oil
- 4 garlic cloves finely chopped
- 1 green chilli deseeded and finely chopped
- 2 tablespoon ginger finely chopped
- 2 brown onions finely chopped
- 1 teaspoon turmeric
- 2 teaspoon chilli powder
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 tin chopped tomatoes 400g
- 2 tablespoon tomato paste
- 600 g (1.32 lb) chicken thighs boneless and skinless, diced into 2-3cm chunks
- 1 tablespoon lemon juice
- 1 tablespoon fresh coriander roughly chopped
- salt
Instructions
- Warm the oil in a large pan (or wok). Add chopped garlic, green chilies, and ginger. Sauté them in the hot oil for a minute then toss in the onions. Mix well and let them sauté over medium heat for about 3-4 minutes, stirring continuously.
- Add the spices: turmeric, chili powder, cumin, ground coriander and garam masala. Stir well and let the spices fry briefly for around a minute, until fragrant.
- Pour in a tin of chopped tomatoes, add the tomato paste, and 80ml of water along with a generous pinch of salt. Stir everything to combine.
- Let it come to a gentle boil. Keep stirring from time to time until the masala reduces by about ⅓ and thickens.
- Add the chicken into the skillet and stir to ensure that each piece is thoroughly coated with the thick gravy. Continue to cook over medium heat, stirring now and then, for about 30 minutes, or until the chicken is perfectly tender and the sauce is thick and coats the chicken well.
- Just before serving, stir in the lemon juice, garnish with fresh coriander leaves and serve!
Video
Notes
Nutrition
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