For a richer flavor, use ghee (clarified butter) instead of vegetable oil. Adjust the amount of chilli powder to your preferred level of spiciness. If you don’t have fresh green chillies, you can use a pinch of red pepper flakes. Marinating the chicken in yogurt and a little ginger-garlic paste for 30 minutes before cooking will make it even more tender. Garnish with a squeeze of fresh lemon juice for added brightness.
Chicken Bhuna
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS21
Embark on a culinary journey to India with this exquisite Chicken Bhuna recipe! Savor the symphony of flavors as tender chicken simmers in a rich, aromatic sauce of caramelized onions, vibrant spices, and juicy tomatoes. A truly unforgettable curry experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol26 mg
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Fiber4 g
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Protein12 g
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Saturated Fat1 g
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Sodium612 mg
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Sugar8 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat the vegetable oil in a large nonstick pan over high heat. Add the finely chopped onions and half of the salt (3/4 tsp). Cook, stirring frequently, until the onions soften and begin to turn golden brown, about 5 minutes.
02
StepReduce the heat to low. Stir in the crushed garlic and minced fresh ginger. Cook until fragrant, about 1 minute. Add the hot water, cover the pan, and cook, stirring occasionally, until the water has evaporated and the onions are deeply caramelized, about 5 minutes.
03
StepAdd the chilli powder, ground coriander, ground cumin, and ground turmeric to the pan. Cook and stir over high heat until the spices are toasted and fragrant, about 5 minutes. Be careful not to burn the spices. Stir in the diced tomatoes and green chillies (if using). Cover the pan and cook over low heat for 5 minutes, allowing the tomatoes to break down and create a rich sauce.
04
StepAdd the cubed chicken to the pan. Increase the heat to high and cook, stirring frequently, until the chicken is browned on all sides, about 5 to 7 minutes. Stir in the mild curry paste, ensuring the chicken is evenly coated. Reduce the heat to low, cover the pan, and cook until the chicken is cooked through and tender, about 5 minutes, adding a little water if necessary to prevent sticking. The internal temperature of the chicken should reach 165°F (74°C).
05
StepCheck the seasoning and add the remaining salt (3/4 tsp) or more, to taste. Sprinkle with freshly chopped coriander leaves before serving. Serve hot with freshly cooked basmati rice and warm naan bread.
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Rhiannon Morissette
Jun 20, 2025This recipe is fantastic! The depth of flavor is incredible, and the chicken was so tender. I will definitely be making this again!
Nichole Barton
Jun 18, 2025I made this recipe last night, and it was a huge hit! The caramelized onions really make the dish. Thank you for sharing!
Wilfrid Strosin
May 19, 2025I've tried many Chicken Bhuna recipes, and this is by far the best. The tips were helpful, and the final result was restaurant-quality.
Elda Gusikowski
May 12, 2025I loved how easy this recipe was to follow. The instructions were clear, and the timing was perfect. My family devoured it!
Monica Franecki
Apr 27, 2025The spice blend in this Chicken Bhuna is spot on. I adjusted the chili powder to make it a bit milder for my kids, and it was still delicious.