CHICKEN BHUNA
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Chicken Bhuna is a thick intensely flavored dry chicken curry that could be your new favorite!
The amazing Chicken Bhuna recipe is incredibly simple to make. It is characterized by a thick, deliciously intense saucy gravy that is spicy yet moderately hot. It makes the perfect accompaniment to biryanis, pilafs, naans, and rotis.
WHAT IS BHUNA?
The word bhuna refers to a unique style of cooking meat. In Urdu, bhuna means fried. The dish, which originates from Bengal, is typically prepared by frying onions, ginger, and garlic with traditional Indian spices at a high temperature. The meat is only added when the oil separates from the masala. The meat is then allowed to simmers in its own juices. The outcome is a luscious, aromatic, and intensely flavored saucy gravy. The gravy is dry enough to stick to the meat.
WHAT IS CHICKEN BHUNA?
Although Bhuna is most commonly made with beef, lamb, or goat meat, you can also make bhuna with chicken or vegetables.
The dry chicken curry that is made using the Bhuna technique of cooking is called Bhuna Chicken. It is basically a uniquely flavored chicken recipe in which the masala clings onto the chicken.
WHAT DOES CHICKEN BHUNA TASTE LIKE?
Chicken Bhuna is spicy and a well-balanced blend of sweet and sour. The sweetness comes largely from the caramelized onions and the tomatoes are responsible for the sour tinge.
Contrary to popular belief this recipe is not hot. However, if you happen to order it at restaurants, they do tend to amp up the heat by a few notches!
ABOUT THIS RECIPE
Chicken Bhuna is an excellent weekend treat that is a guaranteed crowd-pleaser. This indulgent chicken recipe is characterized by a special cooking technique called Bhuna.
The chicken is simmered in a fragrant spice mix that is saucy, luscious, and has been roasted in high heat. This curry is meant to be dry so it uses little or no water.
The recipe is quite simple but, like every traditional recipe, this one too has multiple versions. This is my tried and tested recipe for Bhuna Chicken that is quick and easy. The recipe is so delish that it is loved by one and all.
INGREDIENTS
Here is the list of items we need to make Bhuna Chicken:
- Bone-in Chicken pieces - You may also use boneless pieces in which case the cooking time will be lesser.
- Onions & Tomatoes - Onions and tomatoes are central to the dish because they primarily form the Bhuna sauce. I have used red onions and ripe Roma tomatoes. You may use other varieties of tomatoes that you prefer. You can also use canned tomatoes if you find that convenient but I am not a big fan of the canned tomatoes because they contain preservatives.
- Ginger & Garlic Paste, green chilies
- Spices - You will need typical Indian spices like Coriander, Cumin, Turmeric, Chili Powder, Garam Masala, and whole spices (bay leaf, cardamom, cinnamon, clove, and peppercorns).
- Others - Plain yogurt and cashew nut paste
- Oil and Ghee (clarified butter) for cooking
- Seasonings - Salt and Sugar.
- Optional for garnishing - Fried onions, fresh cream, and red chili.
HOW TO MAKE IT?
Make the Bhuna masala - Heat oil in a pan. When it is hot, add some ghee and temper with whole spices, fry for a few seconds. Add onions and fry till translucent. Add ginger and garlic paste and cook till golden brown. Now add the chopped tomatoes followed by the spices and salt. Keep cooking on high heat till the oil separates.
Cook chicken - Add the chicken pieces and coat with the saucy spice mix. Continue cooking until the rawness is gone. Add beaten yogurt and stir the chicken pieces. Cover and cook on medium heat till chicken is a little tender. Mix in the cashew nut paste, sugar, and cook on low heat till it incorporates into the sauce and the oil seeps to the surface. Check seasonings and adjust accordingly. Finish off with a dash of garam masala.
Garnish - Garnish with Fried onions, fresh cream, and split red chili.
FREQUENTLY ASKED QUESTIONS
What is the difference between regular chicken curry and chicken bhuna?
Chicken Bhuna is a dry curry where the bhuna masala clings to the chicken pieces. Chicken Bhuna is unique in the sense that chicken is added only after the onions, tomatoes along with other spices have been fried on high heat and oil has separated from the spices. The difference lies in the timing and the consistency of the gravy.
Should I marinate the chicken?
Although not necessary, you can marinate the chicken for 30 minutes to up to 3 hours if you have time in hand. Marinating the chicken can reduce the cooking time and make the chicken more tender.
Is it possible to cook chicken without adding water?
Even though hard to believe, you do not need any water to cook this dish. The chicken will cook in its juices and yogurt also releases some water. However, if you feel your dish is getting too dry or spices are getting burned, feel free to add a splash of water.
Can I make the Bhuna masala ahead of time?
Bhuna masala is the mother of all masalas in Indian cooking and is quite frequently used in everyday cooking. It is a very good idea to make this masala in larger batches and freeze them for later use. Follow the steps for making the Bhuna Masala and let it cool down completely. Store in freezer-friendly food safe storage containers.
Bhuna Masala stays in the fridge for up to 5 days or in the freezer for up to three months. When ready to use, thaw the masala on the counter-top for a couple of hours and use it as usual.
SERVING SUGGESTIONS
The Bhuna Chicken is a spicy, rich, and mouth-watering chicken recipe that goes equally well with Indian flatbread and rice.
Serve it with butter naan, kulcha, or bazlama. You can also serve it with plain basmati rice, jeera rice, saffron rice, pilafs, or biryanis.
Here are some of my favorite accompaniments:
STORING SUGGESTIONS
CHICKEN BHUNA
Ingredients:
- 2 lb bone-in medium sized Chicken pieces washed and patted dry
- 2 medium sized onion finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 medium sized ripe tomatoes chopped
- 1-2 green chilies slit
- 1 tsp turmeric powder
- 2 tsp corriander powder
- 1 tsp cumin powder
- 1/2 tsp chili powder
- 1/2 tsp kashmiri mirch powder
- 1/2 tsp garam masala
- 1/4 cup yogurt
- 10-12 cashew nut made into a paste
- 2 tsp sugar
- salt to taste
- 1.5 tbsp oil
- 1 tbsp ghee
- 2 tsp fresh cream (optional)
- 1/4 cup fried onion (optional)
- 1 red chili slit (optional)
- 1 bay leaf
- 4-5 green cardamom
- 1 black cardamom (optional)
- 1-inch cinnamon stick
- 3-4 cloves
- 3-4 whole peppercorns
Instructions:
- Heat oil in a pan. When it is hot, add some ghee and temper with the whole spices, fry for a few seconds.
- Add a tsp of sugar and allow it to caramelize. Then add the chopped onions and fry till translucent. Add ginger and garlic paste and cook till golden brown.
- Now add the chopped tomatoes followed by all the spices and salt. Keep cooking on high heat till the oil separates.
- Add the chicken pieces and coat with the saucy spice mix. Continue cooking until the rawness is gone.
- Add beaten yogurt and gently stir the chicken pieces. Cover and cook on medium heat till chicken is a little tender.
- Mix in the cashew nut paste, remaining sugar, and cook on low heat till the oil seeps to the surface. Check seasonings and adjust accordingly.
- Finish off with a dash of garam masala.
- Remove the whole spices, garnish with fried onions, fresh cream, and split red chili. Serve hot.
Notes:
- You can use boneless chicken pieces if that is convenient.
- To make this recipe dairy-free skip the yogurt and fresh cream. The taste will still be as good.
- I have used homemade garam masala. Check the recipe on my blog.
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