• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Chicken

    Chicken Bhuna

    September 21, 2021 by Ryan Leave a Comment

    109 shares
    Jump to Recipe Print Recipe
    wooden spoon dipped in skillet with chicken bhuna
    overhead shot of chicken bhuna in skillet
    overhead shot of chicken bhuna in cast iron skillet

    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.

    overhead shot of chicken bhuna in cast iron skillet

    When it comes to Indian food, I'm a huge fan - from chicken tikka masala to homemade naan 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.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Side Dish Suggestions
    • Pro Tips/Recipe Notes
    • Other Chicken Recipes
    • Chicken Bhuna
    overhead shot of chicken bhuna in skillet

    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

    process shots of cooking chicken in skillet and then cooking onion

    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.

    process shots of cooking veggies in skillet before adding spices

    Add the ginger, garlic and jalapeño and cook for another minute. Stir in the spices and cook for another minute.

    process shots of cooking tomatoes and tomato paste before adding in chicken

    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

    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?

    This dish isn't spicy. It has a nice warmth to it but will not make you sweat.

    How Do I Know the Chicken is Done?

    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.

    How Long Will It Last?

    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.
    wooden spoon dipped in skillet with chicken bhuna

    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 me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of chicken bhuna in cast iron skillet
    Print Recipe
    5 from 1 vote

    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 mins
    Cook Time30 mins
    Total Time40 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 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.

    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!
    « Butternut Squash Bread
    Pumpkin Oatmeal Muffins »
    109 shares

    Receive Top 25 Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Healthy Recipes

    • Cinnamon Overnight Oats
      Cook Time5 Minutes
    • Buffalo Chicken Spaghetti Squash
      Cook Time1 Hours 10 Minutes
    • Peanut Butter Energy Balls
      Cook Time25 Minutes
    • Quinoa Sweet Potato Salad
      Cook Time1 Hours

    Popular Recipes

    • Baked Cheddar Mac and Cheese
      Cook Time40 Minutes
    • Cranberry Mimosa
      Cook Time5 Minutes
    • Apple Pie with Crumb Topping
      Cook Time1 Hours 40 Minutes
    • Chocolate Chip Scones
      Cook Time35 Minutes

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    109 shares