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Chicken Bhuna

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This rich and aromatic chicken bhuna is made with bone-in chicken simmered in a thick, spiced bhuna masala. Perfect with naan or rice, it’s a North Indian favorite full of bold flavor.

Ingredients

For the Chicken:

1½ lbs bone-in, skinless chicken (preferably leg pieces)

For the Bhuna Masala (Spice Mix):

1 tbsp coriander seeds

1 tsp fennel seeds (saunf)

½ tsp black peppercorns

4 cloves

½ inch cinnamon stick

4 green cardamom pods

½ tsp shahi jeera

For the Marinade:

1 tsp salt

½ tsp ground turmeric

1 tsp Kashmiri red chili powder

½ lime, juiced

½ of the prepared bhuna masala powder

For the Curry:

2 tbsp oil

2 tbsp ghee

1 tsp cumin seeds

2 dried red chili peppers

1½ cups onions, finely chopped

½ tbsp grated ginger

½ tbsp minced garlic

1 cup tomato purée (fresh or canned)

1 tsp Kashmiri red chili powder (optional, to taste)

¼ cup whole milk yogurt, whisked

To Garnish:

Fresh cilantro leaves, chopped

Ginger, julienned

Instructions

Prepare Bhuna Masala:
Dry roast the whole spices over low heat for 3–5 minutes until aromatic. Cool, grind to a fine powder, and set aside.

Marinate Chicken:
Combine chicken with salt, turmeric, red chili powder, lime juice, and half the bhuna masala. Mix well and marinate for 30 minutes to 8 hours.

Sear Chicken:
Heat oil in a heavy-bottom skillet. Sear marinated chicken on high heat for 3–4 minutes until lightly browned. Remove and set aside.

Build the Gravy:
In the same pan, heat ghee. Add cumin seeds and dried chilies. Sauté for 30 seconds.
Add onions and cook for 7–8 minutes until golden brown.
Add ginger and garlic; sauté 1 minute. Add tomato purée and cook for 5–6 minutes until oil separates.

Simmer with Spices:
Return seared chicken to the pan. Add remaining bhuna masala and red chili powder. Mix and cook for 3 minutes.
Lower heat and stir in whisked yogurt. Simmer on low for 2–3 minutes.
Cover and cook on low heat for 10 minutes, stirring occasionally.

Garnish and Serve:
Finish with cilantro and julienned ginger. Serve hot with naan or rice.

Notes

Best chicken cut: Bone-in thighs or drumsticks give the richest flavor.

Adjust spice: Use more or less Kashmiri chili depending on your heat preference.

Don’t rush the onions: Browning them properly adds deep flavor.

Yogurt substitute: For dairy-free, use coconut milk.

Tomatoes: Fresh purée is ideal, but canned works in a pinch.

Find it online: https://allrecipesmade.com/chicken-bhuna/