Chicken Bhuna

Why You’ll Love This Recipe

What I love about Chicken Bhuna is the balance of warmth and complexity. The freshly ground spices create a fragrant base, and the yogurt adds a subtle creaminess without making it heavy. It’s an ideal dish for dinner when I want something hearty and homemade. Plus, the longer it simmers, the better it tastes, making it great for leftovers too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken
1½ pounds bone-in, skinless chicken (legs or mixed cuts work well)

For the Spice Mix (Bhuna Masala)
1 tablespoon coriander seeds
1 teaspoon fennel seeds
½ teaspoon black peppercorns
4 cloves
½ inch cinnamon stick
4 green cardamom pods
½ teaspoon shahi jeera (caraway seeds)

For the Marination
1 teaspoon salt
½ teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
Juice of ½ lime

For the Curry
2 tablespoons oil
2 tablespoons ghee
1 teaspoon cumin seeds
2 dried red chili peppers
1½ cups onions, finely chopped
½ tablespoon grated ginger
½ tablespoon minced garlic
1 cup pureed tomatoes (fresh or canned)
1 teaspoon Kashmiri red chili powder (optional, adjust to taste)
¼ cup whisked full-fat yogurt

To Garnish
Fresh cilantro leaves, chopped
Julienned fresh ginger

Directions

Make the Bhuna Masala
I start by dry roasting the whole spices (coriander, fennel, peppercorns, cloves, cinnamon, cardamom, shahi jeera) in a pan over low heat for 3–5 minutes until fragrant. Once cooled, I grind them into a fine powder using a spice grinder and set it aside.

Marinate the Chicken
In a bowl, I mix the chicken with salt, turmeric, chili powder, lime juice, and half of the bhuna masala powder. I let it marinate for at least 30 minutes—longer if I have time (up to 8 hours in the fridge).

Sear the Chicken
I heat 2 tablespoons of oil in a heavy-bottom skillet and sear the marinated chicken for 3–4 minutes on high heat to seal in the juices. Then I remove it and set it aside.

Make the Gravy
In the same pan, I heat the ghee and add cumin seeds and dried red chilies. Once the cumin changes color, I add the chopped onions and sauté them for 7–8 minutes until golden brown. Then I stir in the garlic and ginger, cooking for a minute until the raw smell disappears.

I add the tomato puree and sauté for another 5–6 minutes until the mixture thickens and the oil begins to separate. Then I stir in the remaining bhuna masala powder and the additional chili powder if using.

Simmer the Chicken
I return the seared chicken to the pan, stir everything well, and cook for 3 minutes to coat the chicken in the masala. Then, I reduce the heat and mix in the whisked yogurt, stirring continuously so it doesn’t curdle. I let the chicken simmer, covered, on low heat for about 10 minutes, stirring occasionally.

Serve
Once the chicken is fully cooked and the gravy is thick and clings to the pieces, I garnish with chopped cilantro and julienned ginger. I serve it hot with naan, paratha, or rice.

Servings and timing

This recipe makes 6 servings.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

• Boneless option: I’ve used boneless chicken thighs for quicker cooking, though I still prefer bone-in for depth of flavor.

• Dairy-free: I swap yogurt with coconut milk for a creamy, dairy-free version—it gives a slightly different but delicious result.

• Make it spicier: Adding green chilies or using hot chili powder gives this dish an extra kick.

• Add veggies: I’ve stirred in cooked spinach or peas during the last few minutes for a bit of added texture and nutrition.

• Thicker masala: If I want a drier version, I cook uncovered a bit longer to reduce the sauce further.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Reheating is easy—I warm it gently on the stovetop with a splash of water to loosen the masala. This dish actually tastes even better the next day as the flavors deepen.

FAQs

Can I use pre-ground spices instead of whole?

Yes, but freshly ground spices make a noticeable difference. If using pre-ground, reduce quantities slightly since they’re more concentrated.

Why does the recipe use both oil and ghee?

I use oil for searing and ghee for depth of flavor in the gravy—it gives the dish a rich, authentic finish.

Will yogurt curdle in the curry?

To prevent curdling, I keep the heat low when adding yogurt and stir it in slowly. Full-fat yogurt works best.

What’s the best side for Chicken Bhuna?

I usually serve it with naan, roti, or basmati rice. Jeera rice is especially good with it.

Can I freeze Chicken Bhuna?

Yes, it freezes well. I let it cool completely and freeze in a sealed container for up to 2 months. I thaw it in the fridge and reheat on the stove.

Conclusion

Chicken Bhuna is one of my go-to North Indian curries when I want bold flavor and a rich, satisfying meal. The thick masala coating the chicken is full of depth and spice, and it’s perfect with naan or rice. Whether I’m cooking for a weekend dinner or meal-prepping for the week, this dish always delivers.

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