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Chicken Bhuna in small wok with papadums scattered around

Chicken Bhuna

Safira
 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.
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories 494 kcal

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.

Notes

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. 

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.

Nutrition

Calories: 494kcalCarbohydrates: 15gProtein: 26gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 97mgSodium: 178mgPotassium: 531mgFiber: 4gSugar: 5gVitamin A: 450IUVitamin C: 16mgCalcium: 86mgIron: 3mg
Keyword Bhuna, Chicken Bhuna, Indian takeaway
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