Chicken Bhuna Recipe

Why make this recipe

Chicken Bhuna is rich, spicy and full of flavor. It cooks down to a thick, glossy masala that clings to the chicken. You will enjoy its deep taste with plain rice or flatbreads. Try this when you want a hearty home-cooked meal.

introduction

This Chicken Bhuna recipe uses simple steps and common spices. It makes a dry, roasted-style curry where the masala cooks till oil separates and the chicken soaks up the flavors. If you like other easy chicken ideas, see this list for more options: 20 chicken breast recipes you’ll love.

how to make Chicken Bhuna

Follow the steps below. Work on medium and low heat as told. Bhuna means to fry and roast the spices and meat till the sauce is thick and coats the chicken.

Ingredients :

• 750 g Chicken (medium pieces)
• 4 tbsp Oil
• 3 large Onions (finely sliced)
• 2 tbsp Ginger garlic paste
• 2 Green chillies (slit)
• 2 medium Tomatoes (finely chopped or paste)
• 3 tbsp Curd (whisked)
• 1 1/2 tsp Red chilli powder
• 1 tsp Kashmiri chilli powder
• 1/2 tsp Turmeric powder
• 2 tsp Coriander powder
• 1 tsp Garam masala
• 1 tsp Cumin powder
• Salt (to taste)
• Fresh coriander (for garnish)
• Optional: lemon juice or ginger juliennes

Directions :

1. Heat oil in a heavy pan. Add onions and fry on medium heat till deep golden brown.
2. Add ginger garlic paste and green chillies. Bhuna well till raw smell disappears.
3. Add tomatoes and cook till oil separates.
4. Lower the heat, add curd slowly and mix well. Cook till masala becomes thick.
5. Add all dry spices and salt. Bhuna the masala properly till oil releases.
6. Add chicken and roast on high flame for 5–7 minutes, stirring continuously.
7. Cover and cook on low flame till chicken is tender and masala is dry & glossy.
8. Sprinkle garam masala, add ginger juliennes or lemon juice if using.
9. Garnish with coriander and serve hot.
   Serving Suggestion: Best with tandoori roti, naan, or paratha.

how to serve Chicken Bhuna

Serve hot with naan, roti, paratha, or simple steamed rice. A side salad or plain yogurt works well to cool the heat. For more bread or baked chicken ideas to pair, you can check this collection: baked chicken breast recipes.

how to store Chicken Bhuna

• Cool the bhuna to room temperature before storing.
• Keep in an airtight container in the fridge for up to 3 days.
• For longer storage, freeze in a sealed container for up to 2 months. Thaw in the fridge and reheat on low heat. Add a splash of water if the masala is too thick when reheating.

tips to make Chicken Bhuna

• Fry onions till deep golden brown for a rich flavor.
• Use fresh spices and roast them well in the masala.
• Add curd slowly on low heat to avoid curdling.
• Roast chicken on high flame at first to seal the juice.
• Cook on low flame later so chicken becomes tender and the masala dries up.

variation (if any)

• Make it richer by adding 1–2 tbsp butter or ghee near the end.
• Add a little coconut milk for a milder, creamier version.
• Use bone-in or boneless chicken as you prefer. Cooking time will change slightly.

FAQs

Q: Can I make this with boneless chicken?
A: Yes. Use boneless pieces but cook a little less so they do not dry out.

Q: Can I skip curd?
A: You can skip curd, but curd adds tang and helps make a thick masala. You may add a splash of lemon instead.

Q: How spicy is this?
A: The heat depends on red chili powder and green chillies. Reduce them for a milder dish.

Q: Can I prepare the masala ahead?
A: Yes. Cook the masala up to the point before adding chicken. Store and add chicken later to finish cooking.

Conclusion

For another clear step-by-step take on Chicken Bhuna and to compare methods, see this detailed recipe: Chicken Bhuna Masala Recipe – Swasthi’s Recipes.

Chicken Bhuna

Chicken Bhuna is a rich and spicy dish with a thick, glossy masala that clings to the chicken, perfect for pairing with rice or flatbreads.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian, South Asian

Calories: 420

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 750 g Chicken (medium pieces) Use bone-in or boneless as preferred
• 4 tbsp Oil Use a cooking oil of choice
• 3 large Onions (finely sliced) Fry until deep golden brown
• 2 tbsp Ginger garlic paste
• 2 medium Green chillies (slit) Adjust quantity for spice level
• 2 medium Tomatoes (finely chopped or paste)
• 3 tbsp Curd (whisked) Can be substituted with a splash of lemon juice

Spices

• 1.5 tsp Red chilli powder Adjust based on spice preference
• 1 tsp Kashmiri chilli powder For color and mild flavor
• 0.5 tsp Turmeric powder
• 2 tsp Coriander powder
• 1 tsp Garam masala Add at the end for flavor
• 1 tsp Cumin powder
• to taste Salt

Garnish

• to taste Fresh coriander (for garnish) Chopped fine
• Optional: lemon juice or ginger juliennes For added flavor

Method

 

Preparation

1. Heat oil in a heavy pan.
2. Add onions and fry on medium heat till deep golden brown.
3. Add ginger garlic paste and green chillies. Bhuna well till raw smell disappears.
4. Add tomatoes and cook till oil separates.
5. Lower the heat, add curd slowly and mix well. Cook till masala becomes thick.
6. Add all dry spices and salt. Bhuna the masala properly till oil releases.
7. Add chicken and roast on high flame for 5–7 minutes, stirring continuously.
8. Cover and cook on low flame till chicken is tender and masala is dry and glossy.
9. Sprinkle garam masala, add ginger juliennes or lemon juice if using.
10. Garnish with coriander and serve hot.

Notes

Cool the bhuna to room temperature before storing. Keep in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat on low heat, adding water if necessary.