Anyone who loves Indian food should try this chicken bhuna recipe. Spicy and flavourful, this classic Indian dish is made with boneless chicken cooked to perfection in an onion and tomato masala.Â
Being Pakistani, I love my curries and there are so many different varieties of chicken curries. From chicken vindaloo to chicken tikka masala, there will definitely be something to suit your taste buds. Â
Now, the name of this recipe comes from the fact the chicken is in essence ‘fried’ in the masala. ‘Bhuna’ is the Urdu term for fried, hence the recipe name.
Unlike a lot of other chicken bhuna recipes, I have made a much simpler version as it only requires one pot and you don’t need to marinate the chicken beforehand.Â
I have kept it simple without overcomplicating it too much. With that being said I would stick to using fresh ginger and garlic, instead of the store-bought pastes. This will really help to enhance the flavour of the curry.
The onions form the base of this masala, as they do in most chicken curries, therefore the trick is to allow the onions to caramelise correctly. This is an important step in making a great and flavourful curry.
Caramelising onions causes the natural sugars in the onions to break down and turn golden brown, adding depth of flavour and sweetness to the dish.
This process also softens the onions and creates a silky texture, which thickens the masala.Â
Caramelised onions not only serve to build the curry’s rich and complex aromas, but they also provide a gorgeous colour to the dish, making it more visually appealing. So, don’t skip this step!
Another reason to make this curry is that chicken bhuna is a very versatile recipe that may be made as spicy or mild as desired. Use more chilli powder for extra heat. Use less chilli powder for a milder flavour.
I love my spice, but the rest of my family does not. So, I have kept this recipe sort of in the middle. It isn’t too spicy, nor is it too mild. Â
It is best to use boneless chicken thighs instead of chicken breast. This is because chicken thighs have more fat, thus adding more flavour. They also are more moist and less prone to becoming dry or overcooked.Â
You could also use bone-in chicken if you want. However, if you do this remember to increase the cooking time as bone-in chicken requires longer to cook.Â
Serve chicken bhuna hot on the stove with some steamed basmati rice and raita or a simple homemade naan bread. Â
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.
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