Chicken Bhuna on Puree: A Classic Curry-House Starter

Chicken bhuna on puree pairs tender chicken cooked in a thick, concentrated onion-and-spice sauce with a crisp, puffed fried bread. Popular on British Indian restaurant menus, it brings together regional and restaurant-style influences rather than one fixed traditional recipe; the richly reduced bhuna sauce and freshly fried puree make a satisfying combination.

Ingredients

1 lb 2 oz (500 g) boneless, skinless chicken thighs, cut into bite-size pieces
2 cups (300 g) all-purpose flour, plus a little extra for shaping
½ cup (120 ml) warm water, approximately, for the puree dough
1 large yellow onion (about 10 oz/280 g), finely chopped
1 medium tomato (about 5 oz/140 g), chopped
2 tablespoons (30 ml) neutral oil, for the curry
1 teaspoon (5 ml) neutral oil, for the dough
2 tablespoons (30 g) plain yogurt
1 tablespoon (15 g) tomato paste
1 tablespoon (15 g) finely grated fresh ginger
2 teaspoons (10 g) finely grated garlic
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) ground coriander
½ teaspoon (1 g) ground turmeric
½ teaspoon (1 g) paprika
¼ teaspoon (0.5 g) cayenne pepper, or to taste
½ teaspoon (1 g) garam masala
½ teaspoon (3 g) fine salt, plus more as needed
2 tablespoons (30 ml) water, for the curry, plus a little more if needed
4 cups (950 ml) neutral oil, for frying the puree (use an amount that gives at least 2 inches/5 cm depth in a suitable pan)
1 tablespoon (4 g) chopped fresh cilantro, for serving
1 lemon, cut into wedges, for serving

Instructions

Make the puree dough: Put the flour and ½ teaspoon (3 g) salt in a bowl. Stir in 1 teaspoon oil, then add warm water gradually, mixing until a firm, smooth dough forms. You may not need all the water. Knead for about 5 minutes, cover, and rest for 20 minutes while you prepare the curry.
Start the bhuna sauce: Heat 2 tablespoons oil in a wide, heavy pan over medium heat. Add the onion and cook for 8–10 minutes, stirring often, until soft and well browned at the edges. Lower the heat if it begins to scorch. Add the ginger and garlic and cook for 1 minute.
Toast the spices: Stir in the cumin, coriander, turmeric, paprika, cayenne, and garam masala. Cook for 30 seconds, then add the tomato and tomato paste. Cook for 5–7 minutes, stirring and pressing the tomato down, until it softens and the mixture becomes thick and glossy.
Cook the chicken: Stir in the chicken, yogurt, ½ teaspoon salt, and 2 tablespoons water. Bring to a gentle simmer, cover, and cook for 12 minutes, stirring once or twice. Uncover and simmer for 5–8 minutes, stirring frequently, until the sauce clings to the chicken. If it sticks before the chicken is done, add water 1 tablespoon (15 ml) at a time. Check the thickest piece with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Taste and adjust salt or cayenne.
Shape the puree: Divide the rested dough into 4 equal pieces. Roll each into a smooth ball, then roll out on a lightly floured surface into a thin round about 6 inches (15 cm) across. Keep the rounds covered with a clean towel while you heat the oil.
Heat the frying oil safely: Pour oil into a deep, heavy pan, leaving several inches of space at the top. Heat to 350°F (175°C), checking with a thermometer. Keep the pan on a stable burner and never leave hot oil unattended. Keep water away from it, and do not fill the pan too high.
Fry the puree: Lower one dough round carefully into the oil. It should puff within seconds; gently press the top with a slotted spoon to help it inflate. Fry for about 20–30 seconds per side until lightly golden, then lift out and drain on a wire rack or paper towels. Repeat with the other rounds, allowing the oil to return to temperature between batches. Serve the chicken hot with the puris.

Tips

Chicken thighs stay tender during simmering. Chicken breast works too, but cut it evenly and check its temperature promptly to avoid overcooking.
Bhuna should be thick, not soupy. Cook the tomato mixture down before adding chicken, and use only small splashes of water if the pan needs loosening.
For less heat, omit the cayenne; for more, add a pinch at a time. Paprika gives color and mild flavor, so it is not a direct substitute for hot chili.
Fry one puree first as a test. If it does not puff, the oil may be too cool or the dough too thick; roll the next one thinner and wait for the oil to return to 350°F (175°C).

Serving Suggestions

Serve one hot puree alongside a portion of chicken bhuna, with extra sauce spooned over or alongside rather than soaking the bread before serving. A bowl of sliced cucumber and red onion, lemon wedges, and chopped cilantro adds freshness. For a fuller meal, offer steamed basmati rice, a simple green salad, or a mild raita; the puree is traditionally used to scoop up the curry.

Variations

For a milder curry, leave out the cayenne and serve chili separately. You can replace the chicken with about 1 lb 2 oz (500 g) boneless lamb, but simmer it until tender and check that it reaches 145°F (63°C) with a 3-minute rest if using whole-cut pieces. For a vegetarian version, use 14 oz (400 g) paneer or 1 lb (450 g) cauliflower florets; add paneer near the end, or simmer cauliflower until tender. The texture and cooking time will differ. If fresh tomatoes are unavailable, use ½ cup (120 ml) canned crushed tomatoes, reducing them until thick before adding the chicken.

Storage and Reheating

For food safety, refrigerate chicken bhuna and puree within 2 hours of cooking. Store the curry in a covered container for 3–4 days; freeze it for up to 3 months for best quality, then thaw overnight in the refrigerator. Reheat the curry in a saucepan until steaming throughout and at least 165°F (74°C), checking with a food thermometer; add a splash of water if the sauce has thickened. Reheat puree in a dry skillet or a 350°F (175°C) oven until warm. Fried bread is best fresh and may soften in storage. Do not reheat curry more than once.

Frequently Asked Questions

What does “bhuna” mean here?
Bhuna describes a method of frying spices and aromatics, then reducing the sauce until it is concentrated and clings to the meat. It is not meant to be a thin, soupy curry.

What is puree bread?
In this dish, puree (also spelled poori or puri) is a small, unleavened wheat-flour bread rolled thin and quickly deep-fried. Steam puffs it up, creating a hollow center that is useful for scooping curry.

Can I make the curry ahead?
Yes. Cook the curry up to 3 days ahead, cool it promptly, and refrigerate it. Reheat it to 165°F (74°C) before serving, and make the puree close to mealtime so it stays crisp.

Can I bake the puree instead of frying it?
Baking will not produce the characteristic puffed, crisp texture. If you want to avoid deep-frying, serve the bhuna with warmed roti or naan instead; the meal will be delicious but will not have the same puree bread.

Why did my puree turn greasy or stay flat?
Cool oil can make the bread absorb excess oil, while dough that is too thick or uneven may not puff. Keep the oil near 350°F (175°C), roll evenly, and fry each round soon after shaping.

Can I use chicken breast?
Yes. Cut it into similar-size pieces and begin checking the thickest piece with a food thermometer as soon as it is cooked through; it must reach 165°F (74°C). Breast meat can become dry if simmered longer than necessary.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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