Easy Chicken Bhuna Recipe – Thick, Spicy, and Flavorful Curry

Chicken Bhuna is a rich, aromatic curry made with tender chicken cooked in a thick, deeply flavored onion and tomato masala. Traditional bhuna cooking

Equipment

• Heavy-bottomed pot or deep skillet — Distributes heat evenly and helps prevent the masala from burning.
• Sharp knife — Makes chopping onions, tomatoes, and chicken straightforward.
• Cutting board — Provides a stable preparation surface.
• Wooden spoon or spatula — Helps scrape and stir the masala as it thickens.
• Measuring spoons — Keep the spice balance consistent.
• Lid for the pot — Helps the chicken cook through without losing too much moisture.

Ingredients

For the chicken

• 1.5 lb (680 g) boneless, skinless chicken thighs or breasts, cut into medium pieces
• 2 tablespoons vegetable oil
• 2 medium onions, finely sliced
• 2 medium tomatoes, finely chopped
• 1 tablespoon ginger, freshly grated
• 1 tablespoon garlic, minced
• 1–2 green chilies, slit lengthwise
• 1/2 cup (120 ml) water, plus extra if needed
• 2 tablespoons chopped fresh coriander leaves
• 1 tablespoon lemon juice, optional

For the bhuna masala

• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon red chili powder, or to taste
• 1 teaspoon paprika, optional
• 1 teaspoon garam masala
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt, or to taste
• 1 small bay leaf, optional

Instructions

1. 1. Prepare the ingredients. Slice the onions, chop the tomatoes, mince the garlic, grate the ginger, and cut the chicken into evenly sized pieces. Measure out the spices before beginning so they can be added quickly.
2. 2. Heat the oil and whole spices. Place a heavy-bottomed pan over medium heat. Add the oil and cumin seeds, plus the optional bay leaf. Cook for 30–45 seconds until fragrant, taking care not to burn the seeds.
3. 3. Brown the onions. Add the sliced onions and cook over medium heat for 8–10 minutes, stirring frequently. They should turn deep golden brown and soften considerably, creating the flavorful foundation of the bhuna masala.
4. 4. Add ginger, garlic, and chilies. Stir in the ginger, garlic, and green chilies. Cook for 1–2 minutes until fragrant, reducing the heat if the garlic begins to brown too quickly.
5. 5. Cook the tomato masala. Add the chopped tomatoes, ground coriander, turmeric, red chili powder, paprika, salt, and black pepper. Cook over medium heat for 7–10 minutes, stirring regularly, until the tomatoes break down and the mixture thickens. The oil may begin to separate around the edges.
6. 6. Add and sear the chicken. Add the chicken pieces and stir thoroughly to coat them in the masala. Cook over medium-high heat for 5–7 minutes, stirring occasionally, until the outside of the chicken changes color and absorbs the spices.
7. 7. Simmer until tender. Add about 1/2 cup of water and stir well. Cover, reduce the heat to low, and simmer for 12–18 minutes for boneless chicken, stirring occasionally. Cook until the chicken reaches an internal temperature of 165°F (74°C). Bone-in pieces may require additional time.
8. 8. Bhuna the sauce. Remove the lid and cook over medium-low heat for another 3–5 minutes, stirring gently. Allow excess liquid to evaporate until the masala is thick, glossy, and clings to the chicken. Add a small splash of water if the mixture begins sticking before the chicken is tender.
9. 9. Finish and serve. Stir in the garam masala, chopped coriander, and optional lemon juice. Taste and adjust the salt or chili as needed. Rest for 2 minutes, then serve hot with roti, naan, basmati rice, or steamed vegetables.

Notes

Storage: Refrigerate leftovers promptly in an airtight container and use within 3–4 days. Reheating: Add a tablespoon or two of water if needed and heat gently until steaming hot. Allergy notes: This recipe is naturally dairy-free and contains no wheat when prepared as written, but check spice blends for cross-contact if allergies are a concern. Flavor boost: Finish with fresh coriander, lemon juice, or a small pinch of freshly ground garam masala. For a thicker curry: Cook uncovered for a few extra minutes, stirring so the masala does not stick. For a milder version: Reduce the chili powder and omit the green chilies. For meal prep: Portion the chicken and masala into containers and serve with freshly cooked vegetables or your preferred side. Storage: Refrigerate leftovers promptly in an airtight container and use within 3–4 days. Reheating: Add a tablespoon or two of water if needed and heat gently until steaming hot. Allergy notes: This recipe is naturally dairy-free and contains no wheat when prepared as written, but check spice blends for cross-contact if allergies are a concern. Flavor boost: Finish with fresh coriander, lemon juice, or a small pinch of freshly ground garam masala. For a thicker curry: Cook uncovered for a few extra minutes, stirring so the masala does not stick. For a milder version: Reduce the chili powder and omit the green chilies. For meal prep: Portion the chicken and masala into containers and serve with freshly cooked vegetables or your preferred side.

Nutrition

Calories: 350 kcal · Protein: 38 g · Fat: 18 g · Carbohydrates: 12 g · Fiber: 3 g · Sugar: 6 g · Sodium: 650 mg