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Chicken Bhuna

A fragrant, spiced Indian-style chicken curry with a thick, concentrated tomato-onion sauce.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

  • 1/3 cup oil
  • 2 large onions peeled and sliced
  • 6 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 can crushed tomatoes 400 g / 14 oz
  • 4 teaspoons ground coriander
  • 3 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon fennel powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garam masala
  • 1.6 lb chicken thighs boneless and skinless
  • green chili sliced into rings (optional)
  • fresh cilantro optional garnish

Instructions

  • Heat 1/3 cup oil in a large pan over medium heat, then add the sliced onions and cook for about 10 minutes until the edges begin to brown.
  • Add the minced garlic and ginger and fry, stirring, for 30 seconds until fragrant.
  • Stir in the crushed tomatoes, ground coriander, ground cumin, paprika, salt, turmeric, fennel powder, cayenne, and garam masala.
  • Increase the heat to medium-high and cook the sauce, stirring often, for about 10 minutes until it thickens and the oil begins to separate from the tomato.
  • Add the chicken thighs to the pan and stir to coat each piece evenly with the sauce.
  • Reduce heat to low, cover the pan, and simmer for 15 minutes.
  • Remove the lid and cook uncovered for an additional 10 minutes, stirring occasionally, until the sauce is reduced and the chicken is cooked through.
  • Stir in sliced green chili if using, garnish with fresh cilantro, and serve.

Equipment

  • large pan or skillet
  • Knife
  • Cutting Board
  • Measuring spoons
  • measuring cup

Notes

  • The curry may look dry when you add the chicken but will release moisture as it cooks.
  • If the sauce starts to stick, add 1/4 cup chicken broth.