A delicious and aromatic semi-dry chicken curry made by slow-cooking chicken pieces with a blend of spices and fried onions. This dish is characterized by its thick, flavourful masala that clings to the chicken, making it a perfect side for rotis or naan.
Adjust servings
All Ingredients - Main Ingredients
Oil3 tbsp
Ghee (clarified butter)2 tbsp
Cloves5
Cinnamon sticks3 small pieces
Peppercorns6-8
Dry red chilli, cut3
Sliced onion2 large (200 gms)
Chicken, leg and thigh pieces500 gms
Ginger garlic paste1.5 tsp
Turmeric powder1/2 tsp
Chilli powder1 tsp
Salt1 tsp (or to taste)
Water200 ml
Cumin powder (jeera)1/2 tsp
⚠ Contains Allergens
dairy
Step-by-Step Instructions
Step 1: Sauté Whole Spices
Heat oil and ghee in a pan. Once hot, add cloves, cinnamon, peppercorns, and dry red chillies. Sauté for a few seconds until fragrant.
Step 2: Fry Onions
Add sliced onions to the pan. Fry on medium heat for , stirring occasionally, until they turn light brown and translucent. Remove half of the fried onions and set them aside on a plate.
Step 3: Sear the Chicken
Add the chicken pieces to the remaining onions in the pan. Fry on high heat for . Flip all the chicken pieces and fry for another minute on high heat to sear them.
Step 4: Fry with Ginger-Garlic Paste
Add ginger-garlic paste to the chicken. Fry for on medium heat, stirring continuously, until the chicken is browned on all sides.
Step 5: Add Powdered Spices
Add turmeric powder, chilli powder, and salt to the chicken. Mix well and fry for on medium heat, ensuring the spices are well-coated and cooked.
Step 6: First Cook with Water
Pour in 200 ml of water and give it a good mix. Cover the pan with a lid and cook on low heat for .
Step 7: Add Cumin and Continue Cooking
Uncover the pan, add cumin powder, and mix well. Cover again and cook for another on low heat.
Step 8: Add Reserved Onions
Add the fried onions that were set aside earlier. Mix gently, cover the pan, and cook for a final on low heat.
Step 9: Simmer and Serve
Uncover the pan and simmer for on low heat until the gravy thickens and oil separates. The chicken bhuna is ready to be served.
Pro Tips
• Frying the onions until light brown is crucial for the base flavor of the gravy.
• Setting aside half the fried onions and adding them back later provides a wonderful texture and sweetness to the final dish.
• Ensure the chicken is browned well on all sides to seal in the juices and add depth of flavor.
Recipe Variations
• Add a tablespoon of yogurt along with the powdered spices for a creamier gravy.
• Incorporate one chopped tomato after frying the ginger-garlic paste for a tangy twist.
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