Chicken Bhuna

Chicken Bhuna is a rich, flavorful dish where chicken is slow-cooked in a thick, spiced tomato-based sauce until all the flavors meld beautifully. Unlike curry with lots of gravy, bhuna is all about a thick, clingy sauce that coats every piece of chicken. It’s a dish packed with deep, intense flavors that come from slowly frying the spices and onions—a process known as ‘bhuna,’ which gives the dish its name.

Why You’ll Love This Recipe?

This dish takes about 40 minutes from start to finish and uses simple pantry staples like tomatoes, onions, and warming spices. The best part? No complicated techniques—just good, old-fashioned slow cooking to intensify the flavors. Serve it with fluffy naan or basmati rice for a meal that’s truly satisfying.

Ingredient Notes

• Chicken (Bone-in or Boneless) – Bone-in chicken thighs or drumsticks add more depth, but boneless works for a quicker version.
• Onions – The base of the dish. Slowly frying them until golden caramelizes their natural sweetness.
• Tomatoes – Provides the rich, thick sauce. Fresh or canned both work.
• Garlic & Ginger – Essential for the deep, aromatic base. Freshly minced is best.
• Spices – A mix of cumin, coriander, turmeric, garam masala, and chili powder adds warmth and depth.
• Green Chilies (Optional) – For extra heat. Adjust based on preference.
• Oil/Ghee – Helps fry the onions and spices for that signature deep flavor.

Step-by-Step Instructions

1. Fry the Onions

Heat oil or ghee in a pan over medium heat. Add sliced onions and cook for 10-12 minutes, stirring occasionally, until deep golden brown. This step is crucial—don’t rush it!

2. Add Garlic, Ginger & Spices

Stir in minced garlic and ginger, cooking for 1 minute until fragrant. Add cumin, coriander, turmeric, and chili powder, toasting for 30 seconds to release their flavors.

3. Cook the Chicken

Add the chicken pieces, stirring to coat them in the aromatic mixture. Cook for 5-7 minutes until lightly browned.

4. Add Tomatoes & Simmer

Pour in the chopped tomatoes and a splash of water if needed. Stir well, cover, and let it simmer for 15-20 minutes until the chicken is tender and the sauce thickens. Stir occasionally to prevent sticking.

5. Finish with Garam Masala

Sprinkle garam masala in the last few minutes for a final boost of flavor. Add green chilies (if using) and simmer for 2 more minutes.

6. Serve & Enjoy

Garnish with fresh cilantro and serve hot with naan, roti, or rice.

Expert Tips for the Best Results

• Slow Cook for Deeper Flavor – The longer you cook the onions and spices, the richer the taste.
• Don’t Add Too Much Water – Bhuna should be thick, not watery. Let the moisture from the tomatoes cook down naturally.
• Marinate for Extra Tenderness – If you have time, marinate the chicken in yogurt, garlic, and spices for 30 minutes before cooking.

Serving Suggestions

• With Naan or Roti – Perfect for scooping up the thick sauce.
• Over Steamed Basmati Rice – A simple yet classic pairing.
• With a Side of Raita – Helps cool down the heat.

Storage and Reheating Tips

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze for up to 3 months in a sealed container.
• Reheating: Warm in a pan over low heat with a splash of water to loosen the sauce.

Frequently Asked Questions

Can I use chicken breast?
Yes, but it cooks faster—reduce the simmering time to avoid drying out.

Is Chicken Bhuna very spicy?
It has a medium heat level. Adjust the chili powder and green chilies based on preference.

Can I make this in an Instant Pot?
Yes! Sauté the onions and spices, then pressure cook for 10 minutes with a natural release.

What if my sauce is too thin?
Let it simmer uncovered for a few minutes until it thickens naturally.

Final Thoughts

Chicken Bhuna is bold, comforting, and incredibly flavorful. It’s a great dish for both beginners and seasoned cooks looking for an authentic, homemade Indian meal. Try it, and let me know how it turns out for you! Happy cooking!

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