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.
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.
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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 of boneless chicken thighs for the ease and taste, but bone-in works well too. Or you can use chicken breasts if you prefer.
- I like jalapeños for 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
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 jalapeño and cook for another minute. Stir in the spices and cook for another minute.
Add the tomatoes, 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
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.
This dish isn't spicy. It has a nice warmth to it but will not make you sweat.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink.
Honestly, I always just cut into it to see when it is done. If it isn’t just cook slightly longer.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
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 naan couldn't be easier to make.
Pro Tips/Recipe Notes
- Use fresh tomatoes. They cook down quickly, making a rich and rustic sauce.
- If you like more spice, keep the seeds from the jalapeño.
- Never cover the skillet/pan when simmering if you want to be traditional. You want the liquid to cook out.
- Leftover chicken bhuna will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Other Chicken Recipes
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 me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken Bhuna
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 jalapeño pepper, 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
- 4 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 jalapeño and 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
- Use fresh tomatoes. They cook down quickly, making a rich and rustic sauce.
- If you like more spice, keep the seeds from the jalapeño.
- Never cover the skillet/pan when simmering if you want to be traditional. You want the liquid to cook out.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut into it to see when it is done. If it isn’t just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
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