Chicken Bhuna Recipe - Chicken Simmered in Spices - Chisel & Fork (2024)

This chicken bhuna recipe uses simple ingredients like onions, ginger, garlic, spices and tomatoes simmered together which creates a thick and intense sauce that coats the chicken.

When it comes to Indian food, I'm a huge fan - from chicken tikka masala to homemade naan to beef biryani to slow cooker Indian butter chicken to beef madras.

And my latest addition is this chicken bhuna recipe. Bhuna means to fry and typically involves frying a ton of spices at a high temperature along with other ingredients like onions, ginger, garlic and tomatoes. The meat is then simmered in it.

What you get is a thick sauce with super intense flavor as all the liquid is cooked out. But I will admit I took a few shortcuts with this recipe. First I don't use whole spices which is more traditional.

Also I like to cook the chicken before to add some texture and flavor. Don't worry though. Because it is chicken thighs, they still remain juicy. If you've never had chicken bhuna before, you'll become a fan quickly.

Why This Recipe Works

• It is characterized by its intense and robust flavor as the dish is loaded with spices.
• If you love heat or can just handle a little bit, you can adjust the heat levels to suit your preferences.
• It keeps and reheats well, making it great for freezing or as a make-ahead meal.

Ingredient Notes

• Chicken -Thighs have the right amount of fat where once this dish is cooked, the chicken just melts in your mouth.
• Vegetables - The combination of onions, ginger, garlic and peppers adds a ton of flavor to the sauce.
• Spices -Indian food is known for its spices and this meal is no different. Make sure you use fresh spices that aren't expired.
• Tomatoes -Fresh tomatoes are important as they cook down quickly to form a rustic sauce.

Ingredient Swaps

As with any recipe, you can switch things up if needed. Some variations include:

• I'm a fan ofboneless chicken thighsfor the ease and taste, but bone-in works well too. Or you can use chicken breasts if you prefer.
• I likejalapeñosfor some extra spice, however poblano peppers are good substitutes.
• While I like the easy of already ground spices, you are more than welcome to use whole spices.
• I grow cherry tomatoes which is why I use them, but any tomato will work.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Heat oil in large skillet over medium-high heat. Add chicken and cook for about 3 minutes per side. Once done, remove and set aside.

Reduce the heat to medium and add oil. Cook onions for 4-5 minutes. Add the ginger, garlic and jalapeñoand cook for another minute.

Stir in the spices and cook for another minute. Add the tomatoes, tomato paste and water and bring to a boil.

Reduce the heat and simmer for 5 minutes before adding the chicken back in. Simmer for 15 minutes until the sauce is reduced. Garnish with some cilantro and lemon juice.

FAQs

Side Dish Suggestions

When I think of Indian dishes I think of three side dishes that go well with it:

• White rice -A good white rice like jasmine or basmati helps soak up all that yummy sauce.
• Aloo gobi -A tradition vegetarian dish that is great on its own but complements the chicken bhuna.
• Naan bread -Indian food and naan bread go together like peanut butter and jelly and homemade naancouldn't be easier to make.

Equipment

The equipment you use is important to how the recipe turns out. What is needed is the following:

• Skillet/Dutch oven - You want something large enough to cook the chicken.
• Spoon - A wooden spoon helps to stir everything together.
• Chef's knife - A good knife is needed to slice/cut the veggies and chicken.

Pro Tips/Recipe Notes

• Usefresh tomatoes. They cook down quickly, making a rich and rustic sauce.
• If you likemore heat, keep the seeds from the jalapeño.
• Never cover the skillet/panwhen simmering if you want to be traditional. You want the liquid to cook out.
• You can also use a slower cooker and throw all of the ingredients in it on high for 3 hours or low for 5 hours.

Other Chicken Recipes

If you’ve tried this chicken bhuna recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

More Chicken Recipes