I like this recipe because it’s simple yet full of flavor. The bhuna technique—where the spices and aromatics are cooked down until deeply fragrant—makes the sauce rich and concentrated. I also love how it uses everyday ingredients like onions, tomatoes, and garlic to create something that tastes restaurant-quality. It’s perfect for weeknight dinners or when I want to impress guests with a homemade Indian classic.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 boneless, skinless chicken thighs, diced into 1-inch chunks 4 cloves garlic, peeled and chopped 1 green chili, deseeded and chopped 2 tbsp fresh ginger, chopped 2 onions, diced 1 tsp turmeric powder 2 tsp chili powder 2 tsp ground cumin 2 tsp ground coriander 1 tsp garam masala 5 tomatoes, chopped 1/2 tsp lemon juice 1 tbsp fresh coriander, chopped 3 tbsp vegetable oil Salt, to taste 100 ml water
Directions
Sauté the aromatics: I heat the vegetable oil in a large, deep frying pan or wok. Once hot, I add the garlic, green chili, and ginger. I sauté them for about a minute until they release their aroma.
Add the onions: I stir in the diced onions and cook over medium heat for 3–4 minutes until they turn soft and golden brown. This step adds a lovely sweetness to the base.
Incorporate the spices: Once the onions are perfectly golden, I add the turmeric, chili powder, cumin, coriander, and garam masala. I cook the spices for about a minute to release their full flavor, stirring constantly to prevent burning.
Cook the tomatoes: I add the chopped tomatoes, water, and a pinch of salt. I stir well, then cover the pan and let it simmer until the sauce thickens and the oil starts to separate from the masala. This creates the deep, rich flavor characteristic of bhuna.
Add the chicken: I stir in the diced chicken pieces, ensuring they are well coated in the spiced tomato mixture. I cook over medium heat for about 20 minutes, stirring occasionally, until the chicken is tender and fully infused with the sauce.
Finish the dish: I stir in the lemon juice for a bright, fresh contrast to the rich spices, then sprinkle chopped coriander on top before serving.
Add vegetables: I sometimes add bell peppers or peas during the last 10 minutes of cooking for extra color and texture.
Make it creamier: A tablespoon of yogurt or coconut milk stirred in at the end adds a luscious finish.
Use different protein: I’ve made this recipe with lamb, beef, or even tofu for variety.
Spice adjustment: I reduce the chili powder for a milder version or add extra green chilies for more heat.
Smoky flavor: A dash of smoked paprika adds depth if I want a slightly smoky note.
Storage/Reheating
I store leftover chicken bhuna in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a saucepan over low heat with a splash of water to loosen the sauce. It also freezes well—up to 2 months—so I often make a big batch and freeze portions for quick weeknight meals.
FAQs
1. What does “bhuna” mean?
“Bhuna” refers to the cooking technique of frying spices and onions until they become thick and aromatic, creating a rich, concentrated sauce.
2. Can I use chicken breast instead of thighs?
Yes, but I prefer thighs because they stay juicy and tender even after long cooking.
3. How spicy is this dish?
It has medium heat, but I can easily adjust it by adding more or less chili powder and green chili.
4. Can I make this recipe ahead of time?
Yes, it tastes even better the next day as the flavors continue to develop overnight.
5. What’s the best side dish for Chicken Bhuna?
I love serving it with basmati rice, naan, or roti to soak up all that flavorful sauce.
6. Can I make it vegetarian?
Yes, I replace the chicken with tofu, paneer, or chickpeas and follow the same cooking process.
7. How do I thicken the sauce?
I cook it uncovered for a few extra minutes to let the liquid evaporate and the sauce reduce naturally.
8. Can I make it in a slow cooker?
Yes, I sauté the spices and onions first, then add everything to the slow cooker and cook on low for 4–5 hours.
9. What kind of oil works best?
I use vegetable or sunflower oil for a neutral base, but mustard oil adds an authentic Indian flavor if available.
10. How do I make it extra aromatic?
I add a cinnamon stick, cardamom pods, or a few cloves to the oil when frying the aromatics for a deeper fragrance.
Conclusion
This Chicken Bhuna is a perfect balance of spice, richness, and comfort. I love how the sauce clings beautifully to each piece of chicken, and the flavors intensify the longer it simmers. It’s a dish that brings warmth and satisfaction with every bite, making it a staple in my kitchen. Whether I’m serving it for a family dinner or a special occasion, it always feels like the heart of the meal.
This Chicken Bhuna is a rich, aromatic Indian dish featuring tender chicken simmered in a thick, spiced tomato-onion sauce. The bhuna technique—where spices and aromatics are slowly cooked down—creates deep, concentrated flavors that make this dish irresistibly comforting and satisfying.
Total Time:1 hour
Yield:4 servings
Ingredients
6 boneless, skinless chicken thighs, diced into 1-inch chunks
4 cloves garlic, peeled and chopped
1 green chili, deseeded and chopped
2 tbsp fresh ginger, chopped
2 onions, diced
1 tsp turmeric powder
2 tsp chili powder
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
5 tomatoes, chopped
½ tsp lemon juice
1 tbsp fresh coriander, chopped
3 tbsp vegetable oil
Salt, to taste
100 ml water
Instructions
Heat vegetable oil in a large frying pan or wok. Add garlic, green chili, and ginger, sautéing for 1 minute until fragrant.
Add the diced onions and cook over medium heat for 3–4 minutes, until soft and golden brown.
Stir in turmeric, chili powder, cumin, coriander, and garam masala. Cook for 1 minute, stirring constantly to release the aromas.
Add chopped tomatoes, water, and a pinch of salt. Stir well, cover, and simmer until the sauce thickens and the oil separates from the masala.
Stir in the chicken pieces, coating them well in the sauce. Cook over medium heat for about 20 minutes, stirring occasionally, until the chicken is tender and cooked through.
Add lemon juice, stir, and cook for another minute. Sprinkle with fresh coriander before serving.
Notes
Add bell peppers or peas for extra texture and color.
Stir in a tablespoon of yogurt or coconut milk at the end for creaminess.
Swap the chicken for lamb, beef, tofu, or paneer for variations.
Adjust spice levels by increasing or decreasing the chili powder and green chili.
For a smoky flavor, add a dash of smoked paprika or use mustard oil.
