Spicy Chicken Bhuna

Ready in

60 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

45 min

Serving

2-3 People

Difficulty

Medium

Calories / Serving

~460 kcal

Spicy Level

Mild
Recipe by Spice Eats on YouTube
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Measurements
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Sauté Whole Spices

    Heat oil and ghee in a pan. Once hot, add cloves, cinnamon, peppercorns, and dry red chillies. for a few seconds until fragrant.

  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.

  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 them.

  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.

  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.

  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 .

  7. Add Cumin and Continue Cooking

    Uncover the pan, add cumin powder, and mix well. Cover again and cook for another on low heat.

  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.

  9. Simmer and Serve

    Uncover the pan and for on low heat until the gravy thickens and oil separates. The chicken bhuna is ready to be served.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
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  • 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)
AllergensThis recipe contains dairy.
dairy

Variations

Simple ways to adapt this recipe.

  • Add a tablespoon of yogurtCustomise

    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.

Helpful Tips

Small details that can improve the final result.

  • Flavour tipFrying the Onions Until Light

    Frying the onions until light brown is crucial for the base flavor of the gravy.

  • Flavour tipSetting Aside Half the Fried

    Setting aside half the fried onions and adding them back later provides a wonderful texture and sweetness to the final dish.

  • Flavour tipEnsure the Chicken Is Browned

    Ensure the chicken is browned well on all sides to seal in the juices and add depth of flavor.

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