Rich, thick, and intensely spiced — Chicken Bhuna is a beloved Indian curry where marinated chicken is slow-cooked in its own juices with caramelized onions, tomatoes, and aromatic spices until the oil separates and deep flavor develops.

Origin Chicken Bhuna

“Bhuna” refers to a cooking technique rooted in Indian cuisine — it means “to fry” or “sauté.” This dish is characterized by cooking the spices and meat together over medium heat, reducing the sauce to a thick, clinging masala.

What I Love About This Recipe

It’s bold and flavorful, but not overly saucy — perfect when you want a curry that’s rich in spice without being too heavy. The reduced sauce clings to the chicken, intensifying every bite.

Also Read : New Year’s Eve Special Stem ginger and mustard glazed ham recipes

Chicken Bhuna

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

500

kcal

Ingredients

• 1½ lbs (700g) boneless chicken thighs or breasts, cut into chunks

• 3 tbsp oil or ghee

• 2 large onions, finely sliced

• 1 tbsp ginger-garlic paste

• 2–3 tomatoes, finely chopped

• 1 tsp cumin seeds

• 1 tsp ground coriander

• 1 tsp turmeric powder

• 1 tsp chili powder (adjust to taste)

• 1 tsp garam masala

• Salt, to taste

• Fresh cilantro, for garnish

Directions

• Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
• Add sliced onions and sauté until golden brown, about 10–15 minutes.
• Stir in ginger-garlic paste and cook for 1–2 minutes until fragrant.
• Add tomatoes, turmeric, coriander, and chili powder. Cook until tomatoes break down and oil begins to separate from the masala.
• Add chicken pieces, season with salt, and stir well to coat in the masala. Cook uncovered on medium heat, stirring occasionally, for 20–25 minutes until chicken is cooked through and the sauce thickens.
• Sprinkle garam masala and simmer for a few more minutes.
• Garnish with chopped cilantro and serve hot with naan, paratha, or steamed rice.

Notes

• Bhuna is best when cooked slowly — don’t rush the masala base.
• Add green chilies for extra heat.
• Leftovers taste even better the next day as the spices deepen.