Chicken Bhuna (Dry Chicken Curry)
Summary
- A rich and flavorful Indian chicken dish featuring tender chicken pieces cooked in a semi-dry, aromatic gravy with caramelized onions and a blend of traditional spices. Perfect for a hearty meal.
Video Chapters
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All Ingredients - Main Ingredients
- Oil 3 tbsp
- Ghee (clarified butter) 2 tbsp
- Cloves 5 nos.
- Cinnamon 3 pieces
- Peppercorns 6-8 nos.
- Dry red chili (cut) 3 nos.
- Sliced onion 2 large (200 gms)
- Chicken (leg and thigh pieces) 500 gms
- Ginger garlic paste 1.5 tsp
- Turmeric 1/2 tsp
- Chilli powder 1 tsp
- Salt to taste 1 tsp
- Water 200 ml
- Cumin powder (jeera) 1/2 tsp
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Base
Heat 3 tablespoons of oil and 2 tablespoons of ghee in a pan. Add 5 cloves, 3 pieces of cinnamon, 6-8 peppercorns, and 3 cut dry red chilies. for a few seconds until fragrant.
Step 2: Fry Onions
Add 2 large (200 gms) sliced onions to the pan. Fry for on medium heat until the onions turn light brown and .
Step 3: Set Aside Onions
Remove half of the fried onions from the pan and set them aside on a plate. These will be added later for texture and flavor.
Step 4: Sear Chicken
Add 500 gms of chicken leg and thigh pieces to the pan with the remaining onions. Fry on high heat for . Flip all the chicken pieces and fry for another on high heat until the chicken starts to brown on all sides.
Step 5: Add Ginger Garlic Paste
Add 1.5 teaspoons of ginger garlic paste to the chicken. Continue to fry for on medium heat until the chicken is well browned and coated.
Step 6: Add Dry Spices
Sprinkle 1/2 teaspoon of turmeric, 1 teaspoon of chili powder, and 1 teaspoon of salt (to taste) over the chicken. Mix well to ensure the spices evenly coat the chicken pieces. Fry for on medium heat.
Step 7: Simmer Chicken
Pour in 200 ml of water and give it a good mix. Cover the pan with a lid and cook on low heat for to allow the chicken to cook through and absorb the flavors.
Step 8: Add Cumin and Remaining Onions
Remove the lid and add 1/2 teaspoon of cumin powder (jeera). Stir well. Add the fried onions that were set aside earlier and mix gently.
Step 9: Final Simmer
Cover the pan again and cook on low heat for another to allow all the flavors to meld together and the gravy to thicken slightly.
Step 10: Serve
Your Chicken Bhuna is ready to be served hot with rice, naan, or roti.
Your Notes
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