Chicken bhuna is a South Asian curry in which chicken cooks in a thick, reduced sauce of onions, tomatoes, ginger, garlic, and warming spices. This home-style version serves four and includes estimated nutrition per serving, with the understanding that values vary with chicken cuts and brands; serve it with rice or flatbread.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces
- 2 tbsp (30 ml) neutral oil
- 2 medium yellow onions, about 10 oz (280 g) total, finely chopped
- 1 tbsp (15 g) finely grated fresh ginger
- 4 garlic cloves, about 1½ tbsp (15 g), finely grated or minced
- 1 small green chile, finely chopped, optional
- 1 tbsp (15 g) tomato paste
- 1 cup (240 g) crushed tomatoes
- ½ cup (120 ml) water, plus a little more if needed
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (3 g) garam masala
- ½ tsp (1 g) ground turmeric
- ½ tsp (1 g) Kashmiri chile powder or mild paprika
- 1 tsp (6 g) fine salt, or to taste
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro, for serving
Instructions
- Pat the chicken dry and cut it into even pieces. Measure the spices into a small bowl. Chop the onions, and prepare the ginger, garlic, and chile; this advance preparation helps the onions cook evenly without the spices burning.
- Heat the oil in a wide, heavy skillet or Dutch oven over medium heat. Add the onions and cook for 12–15 minutes, stirring often, until deeply golden and softened. Lower the heat if they begin to scorch; browned onions build the sauce’s flavor, but burnt edges will make it bitter.
- Add the ginger, garlic, and optional chile. Stir for about 1 minute, just until fragrant. Add the cumin, coriander, garam masala, turmeric, chile powder, salt, and black pepper. Stir for 30 seconds, then mix in the tomato paste and cook for 1 minute.
- Stir in the crushed tomatoes and water, scraping up any browned bits from the pan. Bring the mixture to a gentle simmer and cook uncovered for 5 minutes, stirring occasionally, until the tomatoes begin to thicken.
- Add the chicken and stir well to coat each piece. Cover and simmer gently for 15 minutes, stirring once or twice. Uncover and cook for another 8–12 minutes, stirring more frequently as the sauce reduces and clings to the chicken. Add a splash of water if the pan becomes dry before the chicken is cooked through.
- Check the thickest chicken pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If needed, continue cooking and check again. Stir in the lemon juice, taste, and adjust salt or chile. Sprinkle with cilantro and serve hot.
Estimated nutritional information: One serving of chicken bhuna, about one-quarter of the recipe, provides approximately 390 calories, 38 g protein, 15 g carbohydrates, 19 g fat, 4 g saturated fat, 3 g fiber, and 850 mg sodium. These estimates include the listed oil and salt but exclude rice, naan, or other accompaniments. Actual figures depend on the chicken, tomato products, and exact amount of salt and oil used.
Tips
- Use a wide pan so moisture can escape as the sauce reduces. A narrow, crowded pot may leave the curry watery; simmer uncovered a little longer rather than adding flour or another thickener.
- Take time with the onions, but stir frequently near the end of browning. If they darken too quickly, reduce the heat and add a teaspoon of water to loosen the pan.
- Kashmiri chile powder gives a red color and mild warmth. Paprika is a practical, milder substitute; for more heat, add a pinch of cayenne rather than increasing the salt.
- For a leaner result, use boneless, skinless chicken breast, but check it early because it can dry out more readily than thighs. Keep pieces similar in size and cook to the same 165°F (74°C) minimum.
Serving Suggestions
Serve chicken bhuna with steamed basmati rice, roti, or naan to catch the concentrated sauce. A cucumber-and-yogurt raita or a simple salad of sliced cucumber, red onion, and lemon adds a cool contrast. For a fuller meal, add a vegetable side such as sautéed spinach or roasted cauliflower. The nutrition estimate above is for the curry alone, so include the rice, bread, and sides when estimating the whole plate.
Variations
For a milder curry, omit the green chile and use paprika instead of Kashmiri chile powder. For more heat, add finely chopped chile or a small pinch of cayenne. Boneless chicken breast can replace thighs, while bone-in pieces also work but need extra simmering time and careful temperature checks near the bone.
To make the sauce meat-free, use firm tofu or chickpeas. Brown drained, pressed tofu briefly before adding it to the sauce, or stir in drained canned chickpeas and simmer until hot; the texture and protein figures will differ from the chicken version. In some versions of bhuna, the meat is cooked with less added liquid and the onions and spices are fried down until the sauce clings closely. This recipe uses a little water for reliable stovetop cooking while still reducing to a thick finish.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. Keep for 3–4 days in the refrigerator, or freeze in a freezer-safe container for up to 3 months for best quality. Thaw frozen curry overnight in the refrigerator, not on the counter.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally and adding a spoonful of water if the sauce is too thick. You can also microwave it covered, stirring halfway through. Reheated leftovers should reach 165°F (74°C) throughout; check the center with a food thermometer. Avoid repeatedly cooling and reheating the same batch.
Frequently Asked Questions
What does bhuna mean?
Bhuna refers to a style of cooking in which ingredients, especially onions and spices, are fried and cooked down to create a concentrated, thick sauce. Recipes vary by region and household; the defining feature is the reduced, clinging masala rather than a thin broth.
Is chicken bhuna spicy?
It can be, but the heat depends on the chile used and how much is added. This recipe is moderately warm if you include the green chile and Kashmiri chile powder. Leave out the fresh chile or use paprika for a gentler version.
How can I make the sauce thicker?
Simmer uncovered for a few more minutes, stirring often so the sauce does not catch on the pan. If it is already as thick as you like, avoid adding more water; if it becomes too thick before the chicken is cooked, add water a tablespoon at a time.
Can I prepare chicken bhuna ahead?
Yes. Cook it fully, cool it promptly, and refrigerate within 2 hours. The flavors often settle as it rests, and it can be reheated gently with a splash of water. Keep it refrigerated no longer than 3–4 days.
Can I use chicken breast instead of thighs?
Yes. Cut breast meat into even pieces and begin checking it earlier, since it may cook faster and become dry if simmered too long. It must still reach 165°F (74°C) in the thickest piece.
How accurate is the nutritional information?
It is an estimate for one-quarter of the curry, not a laboratory analysis. Chicken size and cut, oil left in the pan, tomato products, and salt all affect the result. Rice, naan, and toppings are not included.
Related
- Wonton Soup at Home: A Clear, Comforting Recipe
- Dinner Menu for Wedding: A Make-Ahead Celebration Feast
- Roasting Garlic Bulbs: Easy Oven Method
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).