Chicken Bhuna

Chicken bhuna is a thick Indian curry cooked in it's own juices. The name Bhuna means ‘fried’ and describes the technique used to prepare the Bhuna chicken. The first step is to heat up the garlic, chillies and spices in ghee. This allows them to develop a slightly smoky, particularly strong flavour. Once they are fragrant, add the onions and tomatoes and braise until they formed a thick, aromatic base. The chicken is then cooked directly in the sauce to soak up the spices. And if that doesn't sound delicious, I don't know what will. This easy, healthy chicken bhuna recipe is great for a weekend treat and is a guaranteed crowd-pleaser.
For ease and quick cooking time I have opted for boneless, skinless chicken thighs, but you can definitely use bone in skin on thighs.

Chicken Bhuna

adapted from Great British Chefs

3 tbsp Ghee
4 Garlic cloves, peeled and chopped
1-2 Green chillies, deseeded and chopped
2 inch Ginger, peeled and chopped
2 Onions, chopped
1 tsp Turmeric powder
2 tsp Chilli powder
2 tsp Ground cumin
2 tsp Ground coriander
1 tsp Garam masala
5 Ripe tomatoes, chopped
½ tsp Sea salt
600-750 g Boneless and skinless chicken thighs, cut into chunks
1 tsp Lemon juice
1 tbsp Cilantro, chopped

Heat the ghee in a large, deep frying pan and add the garlic, green chillies and ginger. Mix them for a minute, then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes.
Once the onions have turned a golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute.
Add the chopped tomatoes and sea salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the sauce becomes nice and thick.
Add the chicken to the pan and coat the pieces in the sauce. Cook over a medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and combined with the thick sauce.
Stir in the lemon juice to add a little zing and garnish with coriander to serve.

14 comments:

DEZMOND 2/8/25 13:08: Those Flanders inspired white and dark blue little dishes are very cute.
Tom 2/8/25 13:56: ...Angie, you continue to fedaturte endless ways to enjoy chicken!
Lola Martínez 2/8/25 14:06: Te gusta el pollo tanto como a mi, solo que más especiado. Estoy de acuerdo con el comentario de arriba, la vajilla es preciosa.
Anonymous 2/8/25 14:46: You always share the best recipes. This Indian chicken sounds delicious. Karen (Back Road Journal)
Ben | Havocinthekitchen 2/8/25 15:18: I'm not a big fan of spicy foods, but this dish looks utterly delicious and inviting!
Anonymous 2/8/25 15:46: Yummy -Christine cmlk79.blogspot.com
David 2/8/25 18:58: Hi Angie, Love curry...love chicken...winner, winner, chicken dinner! Take Care, Big Daddy Dave
Ananka 2/8/25 19:54: This looks nice :-D
Bill 2/8/25 20:05: Looks great!
DeniseinVA 2/8/25 20:07: Looks delicious and I like all your seasonings.
eileeninmd 2/8/25 21:57: Sounds very tasty! I have never heard of Ghee? Have a happy weekend.
Lowcarb team member 2/8/25 22:56: Looks and sounds delicious.
I do enjoy chicken thighs in recipes.

All the best Jan
Linda's Relaxing Lair 3/8/25 00:31: This looks amazing, Angie! The presentations are lovely as well.
Brian's Home Blog 3/8/25 00:33: WOW, that's gotta be deliious!