Description
A rich and flavorful chicken bhuna made with tender chicken thighs simmered in a thick onion, tomato, yogurt, and spice masala until glossy, fragrant, and deeply savory.
Ingredients
Scale
- 700 g boneless skinless chicken thighs, cut into bite-size pieces
- 3 tablespoons neutral oil
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 green chili, finely chopped
- 250 g crushed tomatoes
- 1 tablespoon tomato paste
- 80 g plain yogurt, stirred until smooth
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon fine salt, plus more to taste
- 120 ml water
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
- Place a large heavy pan over medium heat and let it warm for 1 minute. Add the neutral oil and let it shimmer gently.
- Add the sliced onions and cook for 8 to 10 minutes, stirring often, until golden and soft.
- Stir in the garlic, ginger, and green chili, then cook for 1 minute until fragrant.
- Add the cumin, coriander, turmeric, paprika, and salt. Stir for 30 seconds so the spices bloom in the oil.
- Stir in the tomato paste, then add the crushed tomatoes. Cook for 5 to 6 minutes, stirring often, until thickened and slightly darker.
- Lower the heat and stir in the smooth yogurt until blended.
- Add the chicken pieces and stir until fully coated in the masala.
- Pour in the water, cover the pan, and simmer for 15 minutes.
- Uncover and cook for another 12 to 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick and glossy.
- Stir in the garam masala, lemon juice, and chopped cilantro. Taste and adjust salt if needed.
- Serve hot with rice, naan, roti, or warm flatbread.
Notes
- Cook the onions until golden for the deepest flavor.
- Lower the heat before adding yogurt so the sauce stays smooth.
- If the sauce looks too loose, simmer uncovered for a few extra minutes.
- Let the dish rest for 5 minutes before serving so the masala settles around the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: chicken bhuna, chicken curry, stovetop chicken dinner, thick curry sauce, South Asian chicken recipe