Chicken Bhuna is a classic Indian curry that packs a punch with its bold, aromatic spices and deeply fried onions. Unlike some other curries, bhuna focuses on intense flavor without being too saucy, making it perfect for serving with fluffy basmati rice and warm naan bread. If you’re looking to recreate restaurant-style Indian flavors at home, this recipe is a great place to start. The best part? It’s simpler to make than you might think!
Ingredients
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2 tablespoons vegetable oil
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3 medium onions, finely chopped
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1 teaspoon salt
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4 cloves garlic, crushed
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1 tablespoon minced fresh ginger
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1/4 cup hot water
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1 teaspoon chili powder
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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1/2 teaspoon ground turmeric
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2 medium tomatoes, chopped
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2 green chilies, halved lengthways
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2 skinless, boneless chicken breast halves, cubed
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1 teaspoon curry paste
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1/4 cup fresh cilantro leaves, chopped
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Directions
1. Heat the Oil and Cook the Onions
Start by heating the vegetable oil in a nonstick pan over high heat. Once the oil is hot, add the finely chopped onions and sprinkle in the salt. The salt helps the onions soften and caramelize faster. Cook, stirring occasionally, for about 5 minutes, or until the onions are soft and beginning to turn golden. The fried onions are key to the rich flavor of a bhuna, so take your time here!
2. Add Garlic and Ginger
Reduce the heat to low and stir in the crushed garlic and minced ginger. You’ll want to cook these just until they become fragrant, which takes about 30 seconds to a minute. Be careful not to burn the garlic!
3. Add Water and Cook the Onions Further
Next, pour in the 1/4 cup of hot water and give everything a good stir. Cover the pan and let the mixture simmer, stirring occasionally, for about 5 minutes, or until the water has evaporated. This step helps soften the onions even more and melds the flavors together.
4. Toast the Spices
Now it’s time to add the spices—chili powder, ground coriander, cumin, and turmeric. Turn the heat back up to high, and stir the spices into the onion mixture. You want to cook the spices for about 5 minutes, stirring frequently, until they are toasted and their aroma fills the kitchen. Toasting the spices is an essential step, as it enhances their flavor and gives the dish its signature deep, earthy taste.
5. Add Tomatoes and Green Chilies
Once the spices are toasted, stir in the chopped tomatoes and green chilies (if you’re using them). The tomatoes will help to create a slight sauce, while the green chilies add some extra heat. Cover the pan again, reduce the heat to low, and cook for another 5 minutes, letting the tomatoes break down and the flavors intensify.
6. Add the Chicken and Brown It
Now, it’s time for the star of the dish—the chicken! Add the cubed chicken breast to the pan, turning the heat back up to high. Cook the chicken, stirring often, for about 5 to 7 minutes, or until it’s browned on all sides. You don’t need to fully cook the chicken at this stage, but getting a good sear on it will lock in the juices and add flavor.
7. Stir in the Curry Paste
Once the chicken is browned, stir in the curry paste. This adds an extra depth of flavor and really ties the whole dish together. After adding the paste, reduce the heat to low again, cover the pan, and let the chicken simmer for about 5 minutes, or until it’s cooked through. If the mixture looks too dry at any point, feel free to add a splash of water to keep things moist.
8. Garnish and Serve
Once the chicken is cooked through, taste the bhuna and adjust the seasoning if necessary. You might want to add a bit more salt or a squeeze of lime for freshness. Finally, sprinkle the chopped fresh cilantro over the top before serving.
Nutrition Facts (Per Serving)
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Calories: 182
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Fat: 9g
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Carbohydrates: 16g
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Protein: 12g
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Tips for Success
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Don’t Skip Toasting the Spices: Toasting the spices is essential for releasing their full flavor. Keep an eye on them to ensure they don’t burn, as this can make the curry taste bitter.
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Add Heat to Taste: Bhuna is typically a medium-spiced dish, but you can adjust the heat level by adding more or fewer green chilies. If you like a milder curry, simply skip the chilies altogether.
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Use Fresh Ingredients: The flavors of fresh garlic, ginger, and cilantro really make this dish pop, so don’t be tempted to use dried substitutes.
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Make Ahead: This dish actually tastes even better the next day, once the flavors have had time to meld. Store leftovers in the fridge and reheat for an even more flavorful meal.
