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.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 30

Total Time 40

Servings

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
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 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 heat, 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 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 will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

Nutrition