Chicken Bhuna
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Servings
4
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Calories
638 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Bhuna
Description
This Chicken Bhuna recipe starts by sautéing sliced onions until edges brown to develop sweetness and depth. Minced garlic and ginger are added briefly before stirring in crushed tomatoes and a mix of warm spices like coriander, cumin, paprika, turmeric, fennel, cayenne, and garam masala. Cooking the sauce until thick and the oil separates from the tomato signals readiness.
Chicken thighs, which release moisture as they cook, are stirred into the sauce, coated thoroughly, and simmered covered on low heat for 15 minutes, followed by additional uncovered cooking to thicken. The resulting curry has a thick sauce with balanced heat and spice, typical of the Bhuna style where ingredients are cooked in their own juices to concentrate flavors.
Green chili and fresh cilantro can garnish to add freshness and optional heat. The curry suits serving with rice or flatbreads, providing hearty and aromatic notes.
If the sauce sticks or seems too dry when the chicken is added, a small amount of chicken broth can be incorporated to adjust consistency without diluting flavor.
Ingredients
- ⅓ cup neutral cooking oil generic cooking oil
- 2 onion peeled and sliced, large
- 6 cloves garlic minced
- 1 tablespoon ginger minced
- 1 can crushed tomatoes (400g/14oz can)
- 4 teaspoon ground coriander
- 3 teaspoon cumin ground
- 2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon Turmeric
- ½ teaspoon fennel powder
- ½ teaspoon cayenne pepper
- ½ teaspoon garam masala
- 1.6 lb chicken thighs boneless and skinless
- green chili sliced into rings (optional)
- cilantro optional garnish, fresh
Instructions
- Heat the oil in a pan and add the onion; cook over medium heat for 10 minutes until the edges are starting to brown.⅓ cup / 6 tablespoon oil2 large onions
- Add the garlic and ginger and fry for 30 seconds.6 cloves garlic1 tbsp ginger
- Add the tomatoes and spices. Cook over medium-high heat for 10 minutes, stirring often, until the sauce is thick and the oil separates from the tomato.1 can crushed tomatoes4 tsp ground coriander3 tsp ground cumin2 tsp paprika1 tsp salt1 tsp turmeric½ tsp fennel powder½ tsp cayenne pepper½ tsp garam masala
- Add the chicken and stir it into the sauce so each piece is well coated.1.6 lb / 750 g chicken thighs
- Turn the heat to low, cover the pan, and cook for 15 minutes. (see note 1)
- Remove the lid and cook for a further 10 minutes, stirring often.
- Add the chopped green chili if using, and serve garnished with cilantro. green chili fresh cilantro
Notes
- Although the sauce appears dry when the chicken is first added, it releases juices during cooking, thinning the sauce appropriately.
- If the curry begins to stick to the pan, add about ¼ cup of chicken broth to loosen and maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 17g | 6% |
| Protein | 33g | 66% |
| Fat | 50g | 77% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 178mg | 59% |
| Sodium | 864mg | 36% |
| Potassium | 855mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 986IU | 20% |
| Vitamin C | 16mg | 18% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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