Chicken Bhuna – Indian Style
Recipe Summary
- This recipe features a rich and flavorful Chicken Bhuna, where chicken pieces are marinated in a blend of aromatic spices and then slow-cooked in a thick, onion-tomato-yogurt gravy until tender and succulent. This dish is perfect for a hearty meal, best served with rice or Indian bread.
All Ingredients - For Spice Mix
- Red chilli powder 1.5 tbsp
- Garam masala 1 tbsp
- Coriander powder 2 tbsp
- Cumin powder 1 tbsp
- Fennel powder 1 tsp
- Turmeric & pepper powder 1 tsp
All Ingredients - For Marination
- Chicken 1 kg
- Ginger & Garlic paste 1 tbsp
- Salt 1 tsp
- Prepared spice mix 3 tbsp
- Lemon juice 1 tbsp
All Ingredients - For Gravy
- Oil 3-4 tbsp
- Onions 2 large (chopped)
- Green chilli 2-3 (chopped)
- Salt 1 tsp
- Ginger & Garlic paste 1 tbsp
- Remaining spice mix 2-3 tbsp
- Tomatoes 2 medium (chopped)
- Yogurt 1/2 cup
All Ingredients - For Tempering & Finishing
- Ghee 1 tbsp
- Dried red chilies 2-3
- Green cardamom 2-3
- Black cardamom 1
- Cloves 2-3
- Cinnamon stick 1 (1-inch piece)
- Bay leaf 1
- Dried fenugreek leaves (Kasuri Methi) 1 tbsp
Tools You'll Need
- Pot
- Dutch oven
- 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
In a bowl, combine red chilli powder, garam masala, coriander powder, cumin powder, fennel powder, turmeric & pepper powder, and salt. Mix well to create a uniform spice blend.
Step 2: Marinate the Chicken
In a large bowl, add the chicken pieces. Add ginger & garlic paste, 1 tsp salt, 3 tbsp of the prepared spice mix, and lemon juice. Mix thoroughly to coat all chicken pieces evenly. Set aside to for at least , or longer if time permits.
Step 3: Sauté Onions and Green Chillies
Heat 3-4 tbsp of oil in a heavy-bottomed pot or Dutch oven. Add the chopped onions and green chillies. on medium heat for until the onions turn golden brown and translucent.
Step 4: Add Ginger-Garlic Paste and Spices
Add 1 tbsp of ginger & garlic paste to the onions. Cook for until fragrant. Then, add the remaining 2-3 tbsp of the prepared spice mix. for another , stirring constantly to prevent burning.
Step 5: Cook Tomatoes and Yogurt
Add the chopped tomatoes to the pot. Cook for , stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala. In a separate small bowl, mix the yogurt with a spoonful of the cooked masala from the pot to it, then add the yogurt to the pot. Mix well and cook for until the gravy thickens and the oil separates again.
Step 6: Sear Chicken with Whole Spices
In a separate pan, heat 1 tbsp of ghee. Add dried red chilies, green cardamom, black cardamom, cloves, cinnamon stick, and bay leaf. for until aromatic. Add the chicken pieces to this pan. the chicken on medium-high heat for until it changes color and is lightly browned on all sides.
Step 7: Combine and Slow Cook
Transfer the chicken along with any juices to the pot with the prepared masala. Mix everything thoroughly. Cover the pot with a lid and cook on low heat for , stirring occasionally, until the chicken is tender and cooked through, and the oil separates on top of the gravy.
Step 8: Finish the Dish
Adjust salt to taste. Add the dried fenugreek leaves (Kasuri Methi) to the chicken bhuna. Mix well and cook for another to allow the flavors to meld. Serve hot with your choice of rice or Indian bread.
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