| Updated by Ryan 4 Comments
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This chicken bhuna recipe uses simple ingredients like onions, ginger, garlic, spices and tomatoes simmered together which creates a thick and intense sauce that coats the chicken.
When it comes to Indian food, I'm a huge fan - from chicken tikka masala to homemade naan to beef biryani to slow cooker Indian butter chicken to beef madras.
And my latest addition is this chicken bhuna recipe. Bhuna means to fry and typically involves frying a ton of spices at a high temperature along with other ingredients like onions, ginger, garlic and tomatoes. The meat is then simmered in it.
What you get is a thick sauce with super intense flavor as all the liquid is cooked out. But I will admit I took a few shortcuts with this recipe. First I don't use whole spices which is more traditional.
Also I like to cook the chicken before to add some texture and flavor. Don't worry though. Because it is chicken thighs, they still remain juicy. If you've never had chicken bhuna before, you'll become a fan quickly.
Why This Recipe Works
- It is characterized by its intense and robust flavor as the dish is loaded with spices.
- If you love heat or can just handle a little bit, you can adjust the heat levels to suit your preferences.
- It keeps and reheats well, making it great for freezing or as a make-ahead meal.
Jump to:
- Why This Recipe Works
- Ingredient Notes
- Ingredient Swaps
- Step-by-Step Photos
- FAQs
- Side Dish Suggestions
- Equipment
- Pro Tips/Recipe Notes
- Other Chicken Recipes
- Chicken Bhuna
Ingredient Notes
- Chicken -Thighs have the right amount of fat where once this dish is cooked, the chicken just melts in your mouth.
- Vegetables - The combination of onions, ginger, garlic and peppers adds a ton of flavor to the sauce.
- Spices -Indian food is known for its spices and this meal is no different. Make sure you use fresh spices that aren't expired.
- Tomatoes -Fresh tomatoes are important as they cook down quickly to form a rustic sauce.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- I'm a fan ofboneless chicken thighsfor the ease and taste, but bone-in works well too. Or you can use chicken breasts if you prefer.
- I likejalapeñosfor some extra spice, however poblano peppers are good substitutes.
- While I like the easy of already ground spices, you are more than welcome to use whole spices.
- I grow cherry tomatoes which is why I use them, but any tomato will work.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Heat oil in large skillet over medium-high heat. Add chicken and cook for about 3 minutes per side. Once done, remove and set aside.
Reduce the heat to medium and add oil. Cook onions for 4-5 minutes. Add the ginger, garlic and jalapeñoand cook for another minute.
Stir in the spices and cook for another minute. Add the tomatoes, tomato paste and water and bring to a boil.
Reduce the heat and simmer for 5 minutes before adding the chicken back in. Simmer for 15 minutes until the sauce is reduced. Garnish with some cilantro and lemon juice.
FAQs
What is Chicken Bhuna?
Bhuna means "fried" and also refers to the style in which curry meat is cooked.It originates from Bengal, and involves frying spices at a high temperature before adding meat, allowing it to simmer it its own juices.
Is It Spicy?
The spiciness can be adjusted based on personal preference. You can control the heat by modifying the amount of chili powder or adding/removing the seeds from the peppers.
How Do I Know the Chicken is Done?
You know thechicken is cookedwhen it reaches165°Fwith an instant-read thermometer or if youcutinto the chicken and the juices run clearand there isno pink.
Honestly, I always just cut into it to see when it is done. If it isn’t just cook slightly longer.
How Long Will It Last?
Leftovers willstore well in the fridge for 2-3 daysin an air-tight container or befrozen for 3 months.
How to Reheat?
While you can microwave I like to reheat in a skillet over low heat with the sauce until warmed through.
Side Dish Suggestions
When I think of Indian dishes I think of three side dishes that go well with it:
- White rice -A good white rice like jasmine or basmati helps soak up all that yummy sauce.
- Aloo gobi -A tradition vegetarian dish that is great on its own but complements the chicken bhuna.
- Naan bread -Indian food and naan bread go together like peanut butter and jelly and homemade naancouldn't be easier to make.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Skillet/Dutch oven - You want something large enough to cook the chicken.
- Spoon - A wooden spoon helps to stir everything together.
- Chef's knife - A good knife is needed to slice/cut the veggies and chicken.
Pro Tips/Recipe Notes
- Usefresh tomatoes. They cook down quickly, making a rich and rustic sauce.
- If you likemore heat, keep the seeds from the jalapeño.
- Never cover the skillet/panwhen simmering if you want to be traditional. You want the liquid to cook out.
- You can also use a slower cooker and throw all of the ingredients in it on high for 3 hours or low for 5 hours.
Other Chicken Recipes
- Chicken Karahi
- Chicken Chasseur
- Chicken Tikka Pizza
- Roman Chicken
If you’ve tried this chicken bhuna recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Print Recipe
5 from 6 votes
Chicken Bhuna
This recipe uses simple ingredients like onions, ginger, garlic, spices and tomatoes simmered together which creates a thick and intense sauce that coats the chicken.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Indian
Servings: 8
Calories: 218kcal
Author: Ryan Beck
Ingredients
- ¼ cup vegetable oil, divided
- 2 lbs boneless chicken thighs, cut into 1" cubes
- 2 onions chopped
- 2 tablespoon minced ginger
- 6 garlic cloves minced
- 1 jalapeñopepper, seeds removed and diced
- 2 teaspoon chili powder
- 2 teaspoon cumin
- 2 teaspoon ground coriander
- 1 teaspoon cardamom
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cherry tomatoes, diced
- 1 tablespoon tomato paste
- ⅓ cup water
- 2 tablespoon fresh cilantro, chopped
- fresh lemon juice, as needed
Instructions
Heat 2 tablespoon oil in large Dutch oven or skillet over medium-high heat. Add chicken in batches of two or three so you don't overcrowd the pan. Cook until browned on each side, about 3 minutes per side. Remove chicken and set aside.
Reduce heat to medium and remaining oil. Add the onions and cook for 4-5 minutes or until translucent. Add the ginger, garlic and jalapeñoand cook for another minute.
Add the chili powder, cumin, coriander, cardamom, garam masala, salt and black pepper. Cook for about a minute. Add in the tomatoes, tomato paste and water and bring to a boil. Reduce heat to simmer for 5 minutes.
Add chicken back to skillet and simmer for 15 minutes, or until the sauce is slightly reduced. Garnish with some cilantro and lemon juice.
Notes
- Usefresh tomatoes. They cook down quickly, making a rich and rustic sauce.
- If you likemore heat, keep the seeds from the jalapeño.
- Never cover the skillet/panwhen simmering if you want to be traditional. You want the liquid to cook out.
- You can also use a slower cooker and throw all of the ingredients in it on high for 3 hours or low for 5 hours.
- Leftovers willstore well in the fridge for 2-3 daysin an air-tight container or befrozen for 3 months.
Nutrition
Serving: 1g | Calories: 218kcal | Carbohydrates: 3g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 105mg | Sodium: 423mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g
Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
More Chicken Recipes
- Chicken Sausage Pizza
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- Lemon Chicken Piccata
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Reader Interactions
Comments
Kimberly Ladue says
I want to try this for just hubby and i. Should i cut everything in half? Thx
Reply
Ryan says
Yep cutting in half be perfect!
Reply
Codee Pfleiderer says
This is an incredible recipe . I love how the chicken turned out by pre cooking it . Nice and tender and not rubbery at all . Will definitely make this recipe again . The only change I made was adding more water after adding the tomato’s . Definitely a fantastic meal .Reply
Ryan says
Glad you enjoyed it!
Reply
