Chicken Bhuna – Indian Style
Summary
- This recipe guides you through making a rich and flavorful Chicken Bhuna, a classic Indian dish where chicken is slow-cooked in a thick, aromatic gravy. The chicken is first marinated in a blend of spices and lemon juice, then simmered with sautéed onions, tomatoes, and yogurt to create a deeply satisfying and tender meal.
All Ingredients - For Marinade
- Red chilli powder 2 tsp
- Garam masala 1 tsp
- Coriander powder 2 tsp
- Cumin powder 1 tsp
- Fennel powder 1 tsp
- Turmeric & pepper powder 1 tsp
- Salt 1 tsp
- Chicken (cut into pieces) 1 kg
- Ginger & Garlic paste 2 tbsp
- Lemon juice juice of 1 lemon
All Ingredients - For Gravy
- Oil 4 tbsp
- Onions (chopped) 2 large
- Green chilli (chopped) 2-3
- Salt 1/2 tsp
- Ginger & Garlic paste 1 tbsp
- Red chilli powder 1 tsp
- Garam masala 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Fennel powder 1 tsp
- Turmeric & pepper powder 1/2 tsp
- Tomatoes (chopped) 2 medium
- Yogurt 1/2 cup
- Ghee 1 tbsp
- Cinnamon stick 1
- Cloves 2-3
- Green cardamom 2-3
- Dried red chillies 2-3
- Bay leaf 1
- Dried fenugreek leaves (Kasuri Methi) 1 tbsp
Tools You'll Need
- Pot
- Pan
- Bowl
- Mixing bowl
Don't have an ingredient? Try these swaps
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the spice mix for marinade and gravy
In a bowl, combine 2 tsp red chilli powder, 1 tsp garam masala, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp fennel powder, 1 tsp turmeric & pepper powder, and 1 tsp salt. Mix well to create a uniform spice blend.
Step 2: Marinate the chicken
Place 1 kg of chicken pieces in a large bowl. Add 2 tbsp ginger & garlic paste, 1 tsp salt, the prepared spice mix (from Step 1), and the juice of 1 lemon. Mix thoroughly to ensure all chicken pieces are evenly coated. Set aside to .
Step 3: Sauté onions and green chilli
Heat 4 tbsp of oil in a large pot over medium heat. Add 2-3 chopped green chillies and 2 large chopped onions. for approximately until the onions turn golden brown.
Step 4: Add ginger-garlic paste and spices
Add 1/2 tsp salt to the onions and mix. Then, add 1 tbsp ginger & garlic paste and cook for until aromatic. Next, add 1 tsp red chilli powder, 1 tsp garam masala, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp fennel powder, and 1/2 tsp turmeric & pepper powder. the spices with the onions for until fragrant.
Step 5: Cook tomatoes and yogurt
Add 2 medium chopped tomatoes to the pot and cook for , stirring occasionally, until the tomatoes soften and the oil begins to separate from the mixture. In a separate small bowl, mix 1/2 cup yogurt with a spoonful of the hot gravy mixture to it. Pour the yogurt into the pot and mix well. Continue to cook for until the gravy thickens and oil separates again.
Step 6: Sear chicken with whole spices
In a separate pan, heat 1 tbsp ghee. Add 1 cinnamon stick, 2-3 cloves, 2-3 green cardamom, 2-3 dried red chillies, and 1 bay leaf. for about until fragrant. Add the chicken pieces to this pan and them for until they change color and are lightly browned on all sides.
Step 7: Combine chicken with gravy and simmer
Transfer the chicken and any juices from the pan into the pot with the prepared gravy. Mix everything thoroughly. Cover the pot with a lid and let it on low to medium heat for , or until the chicken is tender and fully cooked, stirring occasionally to prevent sticking.
Step 8: Finish and serve
Uncover the pot. Adjust salt to taste if needed. Sprinkle 1 tbsp of dried fenugreek leaves (Kasuri Methi) over the chicken bhuna and mix gently. Cook for another . Serve hot with rice or bread.
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