Chicken Bhuna

Chicken bhuna is a classic Indian dish known for its thick, intensely flavored sauce that coats every piece of tender chicken. The name ‘bhuna’ refers to the cooking process of frying onions, tomatoes, and spices until they form a rich, aromatic base.

This recipe is a straightforward approach to the dish, making it a great choice for a weeknight dinner. It comes together in one pan in about 40 minutes, delivering a satisfying and fragrant meal with minimal fuss.

Why will you love Chicken Bhuna?

Browning the chicken in the first step creates a deep, savory flavor base for the entire dish.

Toasting the ground spices in oil for a minute, a technique called ‘blooming’, awakens their essential oils and makes them more aromatic and flavorful.

Simmering the chicken in the sauce allows it to become tender while the sauce itself reduces and concentrates, resulting in the signature thick consistency of a bhuna.

Chicken Bhuna Ingredients

• Chicken Thighs: Boneless, skinless chicken thighs are recommended because they remain moist and tender during cooking. You can use chicken breast, but reduce the simmering time by a few minutes to avoid drying it out.

• Chili Powder: Standard American chili powder is a blend and not ideal here. Use a pure ground chili powder, such as cayenne or Kashmiri, for authentic flavor and color.

• Garam Masala: This aromatic spice blend is added at the end of cooking. Its delicate flavors are lost with prolonged heat, so stirring it in just before serving preserves its fragrance.

• Fresh Tomatoes: Ripe Roma tomatoes work well because they have less water content, helping the sauce thicken nicely. However, any fresh, ripe tomato will work.

Exact quantities are in the recipe card below.

How to Make Chicken Bhuna

Step 1: Brown the Chicken

Start by searing the chicken pieces in hot oil until they are golden brown on all sides. Do this in batches to ensure the chicken browns rather than steams. This initial step builds a foundation of flavor that will carry through the whole dish.

Step 2: Build the Sauce Base

In the same pan, soften the onions, then add the ginger and garlic. Stir in the dry spices to toast them until fragrant before adding the tomatoes and tomato paste. This process creates the ‘bhuna’ base, a thick and concentrated paste of aromatics and spices.

Step 3: Simmer and Finish

Return the chicken to the pan along with a small amount of water. Let it all simmer gently, covered, until the chicken is cooked through and the sauce has reduced to a thick coating. A final stir of garam masala and a garnish of cilantro finishes the dish.

What to Serve with Chicken Bhuna

Serve this dish hot with basmati rice or warm naan bread to soak up the delicious sauce.

Helpful Tricks for Chicken Bhuna

Food Safety: Always cook poultry to a minimum internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of the chicken piece to check for doneness.

Adjusting Heat: The spice level can be easily modified. For less heat, omit the jalapeño and use a mild chili powder, such as Kashmiri. For more heat, leave some seeds in the jalapeño.

Sauce Consistency: A bhuna is characterized by its thick sauce. If your sauce seems too thin after 15 minutes, remove the lid and let it simmer for a few more minutes to reduce further.

How to Store and Freeze Chicken Bhuna

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 3 months. Reheat gently in a saucepan over low heat or in the microwave, ensuring the chicken is heated through before serving.

Chicken Bhuna Recipe FAQs

What does ‘bhuna’ mean?

Bhuna is a cooking method in Indian cuisine. It involves frying onions, spices, and tomatoes to create a thick paste, and then cooking the main ingredient (like chicken) in that paste with very little added water until the sauce is thick.

Can I make this dish less spicy?

Yes. To reduce the heat, you can omit the jalapeño entirely and use a milder chili powder, like Kashmiri. You can also add a spoonful of plain yogurt at the end of cooking to cool it down.

Is chicken bhuna supposed to be a dry curry?

It is considered a ‘dry’ or thick curry. Unlike some other curries with a lot of liquid sauce, a bhuna’s sauce is meant to be rich and reduced, clinging tightly to the pieces of chicken.

Chicken Bhuna

Tender chicken pieces are simmered in a thick, spiced tomato and onion sauce until deeply flavorful.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Indian

Servings 6 servings

Ingredients

  

• 1/4 cup vegetable oil divided, 60 ml
• 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces, 900 g
• 2 medium onions finely chopped
• 2 tbsp grated fresh ginger 15 g
• 6 cloves garlic minced
• 1 jalapeño seeded and finely chopped, optional
• 2 tsp chili powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cardamom
• 1 tsp garam masala
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup diced fresh tomatoes 75 g
• 1 tbsp tomato paste
• 1/3 cup water 80 ml
• 2 tbsp chopped fresh cilantro for garnish
• Lemon wedges for serving

Instructions

 

• Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in two batches, cooking until browned on all sides, about 5-6 minutes per batch. Remove the chicken from the pan and set it aside.
• Reduce the heat to medium and add the remaining 2 tablespoons of oil to the skillet. Add the onions and cook, stirring occasionally, until they soften and turn translucent, about 5 minutes.
• Stir in the ginger, garlic, and optional jalapeño. Cook for 1 minute until fragrant.
• Add the chili powder, cumin, coriander, cardamom, salt, and black pepper. Stir constantly for about 1 minute to toast the spices.
• Stir in the diced tomatoes and tomato paste. Cook for 2-3 minutes, breaking up the tomatoes with your spoon, until they start to break down and the mixture thickens.
• Return the browned chicken and any accumulated juices to the skillet. Pour in the water and stir everything together, scraping up any browned bits from the bottom of the pan.
• Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15 minutes, or until the sauce has thickened and the chicken is cooked through.
• Check that the chicken has reached a safe internal temperature of 165°F (74°C). Stir in the garam masala.
• Garnish with fresh cilantro and serve hot with lemon wedges on the side.

Notes

Food Safety: Always cook poultry to a minimum internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of the chicken piece to check for doneness.

Adjusting Heat: The spice level can be easily modified. For less heat, omit the jalapeño and use a mild chili powder, such as Kashmiri. For more heat, leave some seeds in the jalapeño.

Sauce Consistency: A bhuna is characterized by its thick sauce. If your sauce seems too thin after 15 minutes, remove the lid and let it simmer for a few more minutes to reduce further.

Keyword Chicken, chicken bhuna, curry, Indian, one pot