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