Name: Chicken Bhuna
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 2 lb Chicken Thighs and Drumsticks (Bone in, skin off); 8 cloves Garlic (Crushed); 1 ½ inch Ginger (Crushed); 1 tsp Red Chilli Powder; ½ tsp Turmeric Powder; 2 tsp Coriander Powder; 1 tsp Cumin Powder; 2 tbsp Natural Yoghurt; 5 tbsp Vegetable Oil; 1 Cinnamon Stick; 5 Peppercorns; 4 Cardamom (cracked open); 3 Dry Red Chillies; 2 Onions (diced); 120 g Plum Tomatoes (Pureed); 1 tbsp Tomato Puree; ½ tsp Black Pepper; Salt; 1 - 2 tsp Garam Masala Powder; 2 Green Chillies (Slit)

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In this Chicken Bhuna recipe, chicken thighs/legs are slow cooked with caramelised Onions, Cinnamon and Aromatic Spices. It is a must try recipe that is easy to make and incredibly flavourful. Perfect served with Jeera Rice.

Chicken Bhuna in small wok with papadums scattered around

What is Chicken Bhuna?

Bhuna means to fry. In this dish spices are fried over high heat before meat is added. The onions and tomatoes are also fried to get the maximum flavour out of them.

The meat is then left to simmer and bubble away over low heat.

The resulting dish is a thick, rich dish with tender chicken.

tips & notes

Garam Masala – Flavours vary dramatically between brands so add a little and taste before adding more. Alternatively use Madras Curry Powder.

I usually add Garam Masala towards the end of the cooking time. This is because the spices in it are usually already pre roasted.

Meat – You can use skin off, boneless thighs or breast. If using breast, you will need to cut cooking down time dramatically once the meat goes in. No more then 12 minutes.

Garlic - I use a lot of Garlic in this recipe but this can be reduced if you prefer.

Spices - Cooking whole spices in oil is really important in this recipe. It lends so much flavour. Try not to skip this bit.

Oil - In this recipe, I use more oil then I usually would. Again, this adds a lot of flavour but you can reduce the quantity down if you prefer.

how to serve chicken bhuna

This curry is best served with Roti, Naan or Paratha. You can also serve it with Raita, Kachumbur (Salads), Achaar (Pickles) and Papadaum.

which part of the chicken is used

Traditionally, Bhuna is made from thighs/drumsticks or a cut up whole chicken.

It can be made with boneless chicken thighs which works well. I have also made it with boneless chicken breast which also works but the chicken is not as moist.

For boneless chicken breast, you need to cook for a much shorter time.

is chicken bhuna hot?

That depends on you. You can adjust the spice levels in this curry according to your taste. I like to add Green Chillies and Red Chilli Powder.

If you prefer a milder curry, you can use Deggi Mirch/Kashmiri Chilli Powder which is less spicy.

what is chicken bhuna like?

It is a very flavourful and aromatic curry that is rich in flavour and thick in consistency.

Ingredients in this recipe

Garlic

Ginger

Ground Red Chilli

Ground Turmeric

Ground Cumin

Ground Coriander

Natural Yoghurt

Chicken Thighs/Drumsticks - Skinless, Bone In

Veg or Sunflower Oil

Cinnamon

Black Pepper

Cardamom

Dry Red Chillies

Plum Tomatoes

Tomato Puree

Onions

Garam Masala

Salt

Green Chillies

how to make chicken bhuna

Marinade Chicken in Garlic, Ginger, Chilli, Turmeric, Cumin, Coriander and Yoghurt.

Heat Oil and add whole spices.

Add Onions and cook on low for 20 - 25 minutes till golden brown.

Add Tomatoes. Simmer on medium low until the oil separates at the side.

Add Chicken and cook for 10 minutes over medium high heat. Keep an eye on it to make sure it isn't burning.

Add ground Spices and salt and cook on high for a minute.

Cover and cook on low for 45 minutes - 1 hour for really tender chicken.

Add ground Garam Masala and slit Green Chillies.

storage instructions

This dish can be kept in the fridge in an airtight container for 4 days. It also keeps well in the freezer for up to 2 months.

more indian chicken recipes you may like:

Chicken and chickpea curry

Chicken Curry

**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

5 from 2 votes

Chicken Bhuna

Course Dinner

Cuisine Indian

Keyword Bhuna, Chicken Bhuna, Indian takeaway

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Servings 4

Calories 494 kcal

Author Safira

Ingredients

Chicken Marinade

2 lb Chicken Thighs and Drumsticks Bone in, skin off
8 cloves Garlic Crushed
1 ½ inch Ginger Crushed
1 tsp Red Chilli Powder
½ tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Cumin Powder
2 tbsp Natural Yoghurt

Bhuna

5 tbsp Vegetable Oil
1 Cinnamon Stick
5 Peppercorns
4 Cardamom cracked open
3 Dry Red Chillies
2 Onions diced
120 g Plum Tomatoes Pureed
1 tbsp Tomato Puree
½ tsp Black Pepper
Salt
1 - 2 tsp Garam Masala Powder
2 Green Chillies Slit

Instructions

Marinade Chicken in Garlic, Ginger, Chilli, Turmeric, Cumin, Coriander and Yoghurt.
Heat Oil and add Cinnamon, Peppercorns and Cardamom.
Add Onions and cook on low for 20 - 25 minutes till golden brown.
Add Tomatoes. Cook on medium until the oil separates at the side. 10 - 15 minutes.
Add Chicken and cook for 10 minutes over medium high heat. Keep an eye on it to make sure it isn't burning.
Add Black pepper, and salt and cook on high for a minute.
Cover and cook on low for 45 minutes - 1 hour fore really tender chicken. You can reduce this time down to 30 minutes if you prefer.
Add ground Garam Masala and slit Green Chillies. Cook for a minute.