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Classic Chicken Bhuna
Traditional dish · Indian
A rich and flavorful North Indian curry where chicken is cooked in a thick, spicy gravy made from tomatoes, onions, and a blend of aromatic spices. The 'bhuna' style refers to the slow cooking and frying process that gives the dish its characteristic dense texture and deep flavor.
Ingredients
- Chicken1 kg, bone-in pieces
- Onions3 large, finely chopped
- Tomatoes4 large, pureed
- Ginger-Garlic Paste2 tbsp
- Green Chilies2-3, slit
- Yogurt1/2 cup
- Coriander Powder2 tbsp
- Cumin Powder1 tbsp
- Turmeric Powder1 tsp
- Red Chili Powder1-2 tsp (to taste)
- Garam Masala1 tsp
- Whole Spices (Bay leaf, Cinnamon, Cardamom, Cloves)1 tsp
- Oil4 tbsp
- Saltto taste
- Wateras needed
- Fresh Coriander Leavesfor garnish
Steps
- 1
Marinate chicken with yogurt, ginger-garlic paste, turmeric powder, and salt for at least 30 minutes.
- 2
Heat oil in a heavy-bottomed pan or kadai. Add whole spices and sauté until fragrant.
- 3
Add chopped onions and sauté until golden brown.
- 4
Add ginger-garlic paste and green chilies, sauté for a minute.
- 5
Add coriander powder, cumin powder, red chili powder, and sauté for 30 seconds.
- 6
Add pureed tomatoes and cook until oil starts to separate from the masala.
- 7
Add marinated chicken pieces and cook on high heat for 5-7 minutes, stirring well.
- 8
Reduce heat, cover, and simmer for 20-25 minutes, or until chicken is cooked through. Stir occasionally.
- 9
Add garam masala and a little water if the gravy is too thick. Cook for another 5 minutes.
- 10
Garnish with fresh coriander leaves and serve hot.
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