Name: Chicken Bhuna – Indian Style
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4-5 People
Cuisine: Indian
Ingredients: 1 tbsp Red Chilli Powder; 1 tbsp Garam Masala; 1 tbsp Coriander Powder; 1 tbsp Cumin Powder; 1 tbsp Fennel Powder; 1 tsp Turmeric Powder; 1 tsp Black Pepper Powder; 1 tsp Salt; 1 kg Chicken (cut into pieces); 1 tbsp Ginger & Garlic Paste; 1 tsp Salt; All Dry Spices Mix (from above); 2 tbsp Lemon Juice; 3-4 tbsp Cooking Oil; 2 large Onions (finely chopped); 2-3 Green Chillies (chopped); 1 tbsp Ginger & Garlic Paste; 1 tbsp Dry Spices Mix (same blend as above); 2 medium Tomatoes (diced); 1/2 cup Yogurt (whisked); 1 tbsp Ghee; 1 inch Cinnamon Stick; 3-4 Cloves; 3-4 Green Cardamom; 1 Black Cardamom; 2 Dry Red Chillies; 1 Bay Leaf; to taste Salt; 1 tbsp Dried Fenugreek Leaves (Kasuri Methi)

Ready in

60 mins

Cuisine

Indian · North Indian

Prep Time

20 min

Cook Time

40 min

Serving

4-5 People

Calories / Serving

~450 kcal

Recipe by Swasthya's Recipes Easy cooking on YouTube

Summary

This recipe guides you through making a rich and flavorful Chicken Bhuna, a classic Indian dish. It involves marinating chicken in a blend of aromatic spices and then slow-cooking it in a thick, savory onion-tomato gravy with yogurt, resulting in tender chicken pieces coated in a deeply spiced, dry curry.

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All Ingredients - For Dry Spices Mix

Red Chilli Powder 1 tbsp
Garam Masala 1 tbsp
Coriander Powder 1 tbsp
Cumin Powder 1 tbsp
Fennel Powder 1 tbsp
Turmeric Powder 1 tsp
Black Pepper Powder 1 tsp
Salt 1 tsp

All Ingredients - For Marinating Chicken

Chicken (cut into pieces) 1 kg
Ginger & Garlic Paste 1 tbsp
Salt 1 tsp
Dry Spices Mix (from above) All
Lemon Juice 2 tbsp

All Ingredients - For Gravy

Cooking Oil 3-4 tbsp
Onions (finely chopped) 2 large
Green Chillies (chopped) 2-3
Ginger & Garlic Paste 1 tbsp
Dry Spices Mix (same blend as above) 1 tbsp
Tomatoes (diced) 2 medium
Yogurt (whisked) 1/2 cup

All Ingredients - For Tempering Chicken

Ghee 1 tbsp
Cinnamon Stick 1 inch
Cloves 3-4
Green Cardamom 3-4
Black Cardamom 1
Dry Red Chillies 2
Bay Leaf 1

All Ingredients - For Finishing

Salt to taste
Dried Fenugreek Leaves (Kasuri Methi) 1 tbsp

Tools You'll Need

Pot
Dutch oven
Pan
Bowl
Mixing bowl
Whisk

Spice level: FieryFor chiliheads only — taste before serving.

From:Chili powderGaram masalaBlack pepperGingerGreen chiliRed chili

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

Dairy

Step-by-Step Instructions

Step 1: Prepare the Dry Spice Mix

In a bowl, combine 1 tbsp red chilli powder, 1 tbsp garam masala, 1 tbsp coriander powder, 1 tbsp cumin powder, 1 tbsp fennel powder, 1 tsp turmeric powder, 1 tsp black pepper powder, and 1 tsp salt. Mix all the dry spices thoroughly with a spoon until well combined.

Step 2: Marinate the Chicken

Place 1 kg of chicken pieces in a large bowl. Add 1 tbsp ginger & garlic paste, 1 tsp salt, the entire prepared dry spices mix, and 2 tbsp lemon juice. Mix everything well, ensuring the chicken pieces are evenly coated with the marinade. Set aside to .

Step 3: Sauté Onions and Green Chillies

Heat 3-4 tbsp cooking oil in a large pot or Dutch oven over medium heat. Add 2 finely chopped large onions and 2-3 chopped green chillies. for about until the onions turn golden brown and translucent. Add 1 tsp salt and continue to until the onions are well .

Step 4: Cook Gravy Base

Add 1 tbsp ginger & garlic paste to the onions and cook for until the raw smell disappears. Then, add 1 tbsp of the dry spices mix (same blend as used for marinade) and for another until fragrant. Add 2 medium tomatoes and cook for , stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture.

Step 5: Incorporate Yogurt

In a separate small bowl, 1/2 cup yogurt. Add a spoonful of the hot gravy mixture to the yogurt and mix well to it, preventing curdling. Pour the yogurt mixture into the pot with the gravy base. Stir continuously for until the yogurt is fully incorporated and the gravy thickens.

Step 6: Temper Whole Spices and Chicken

In a separate pan, heat 1 tbsp ghee over medium heat. Add 1 inch cinnamon stick, 3-4 cloves, 3-4 green cardamoms, 1 black cardamom, 2 dry red chillies, and 1 bay leaf. for until aromatic. Add the chicken pieces to this pan and for until the chicken pieces are lightly browned on all sides.

Step 7: Combine and Cook Chicken Bhuna

Transfer the chicken and whole spices from the pan into the pot with the gravy. Mix well to ensure all chicken pieces are coated with the rich gravy. Cover the pot with a lid and let it cook on low-medium heat for , or until the chicken is tender and cooked through, stirring occasionally to prevent sticking. The gravy should be thick and cling to the chicken.

Step 8: Finish and Serve

Once the chicken is cooked and the gravy has reached your desired consistency, add salt to taste (if needed) and 1 tbsp dried fenugreek leaves (Kasuri Methi). Stir well to combine. Serve hot with rice, naan, or roti.

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Chicken Bhuna – Indian Style