Chicken Bhuna translates to “Spiced Chicken.”

introduction

Chicken Bhuna is a fragrant, stovetop curry that celebrates caramelized onions and bold spices in every bite. This spiced chicken dish is perfect for cozy dinners and busy weeknights alike. If you’re also in the mood for something silky and comforting on a chilly evening, try the silky chicken velvet soup for a different kind of chicken comfort.

Why You’ll Love This Chicken Bhuna:

• Deep, layered flavor from slow-caramelized onions and toasted spices.
• Quick stovetop method that’s ready in about 30–40 minutes.
• One-pan cooking makes cleanup easy and great for meal prep.
• Family-friendly heat level — adjust chilies to suit kids or spice lovers.
• Pairs beautifully with rice, naan, or a simple salad for a full meal.

Ingredients Needed :

Protein

• 1 lb (about 500g) chicken, cut into pieces

Aromatics & Vegetables

• 2 onions, finely sliced
• 2 tomatoes, chopped (about 1 cup)
• 4 cloves garlic, minced
• 1 inch piece fresh ginger, minced
• 2–3 green chilies, slit

Spices & Seasoning

• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Salt to taste

Oil & Garnish

• 2–3 tbsp oil (vegetable or canola)
• Fresh cilantro, chopped, for garnish

Step-by-Step Instructions :

1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
2. Add sliced onions and sauté until golden brown.
3. Add garlic, ginger, and green chilies; cook for a few minutes.
4. Stir in chopped tomatoes and cook until soft.
5. Add chicken pieces, salt, turmeric, coriander powder, and sauté until the chicken is browned.
6. Add a little water, cover the pan, and let it simmer until the chicken is cooked through.
7. Stir in garam masala and cook for an additional 5 minutes.
8. Garnish with fresh cilantro and serve hot with rice or naan.

Serving Suggestions Chicken Bhuna

Serve this bhuna hot with steamed basmati rice or warm naan. For a fresh contrast, add a cucumber-yogurt raita or a crisp salad. If you’re exploring more chicken-centered dinner ideas, the bold flavors of a spicy chicken noodle soup make a great alternate weeknight option to rotate into your menu.

Tips for Success Chicken Bhuna

• Brown the onions slowly: Patience here builds the deep, caramelized base that defines a bhuna.
• Toast the spices briefly in oil before adding chicken to wake up the flavors.
• Use bone-in pieces for extra flavor, or boneless for faster cooking; adjust simmer time accordingly.
• Control heat with chilies — remove seeds for milder heat or add extra for a punch.
• Rest before serving: Let the curry sit off the heat for 5 minutes so flavors meld. For more easy chicken weeknight swaps, try this savory chicken Philly cheesesteak recipe for a change of pace.
• If your bhuna seems dry, add a splash of water while simmering; if too thin, simmer uncovered to reduce.

variation

• Vegetarian: Swap chicken for firm tofu or chickpeas and cook slightly longer so they absorb the spices.
• Creamy bhuna: Stir in 1/4 cup plain yogurt or 2 tbsp cream at the end for a silkier finish.
• Smoky: Finish with a quick dhungar (smoke) for a charcoal-kissed aroma.

FAQs

Q: How long does Chicken Bhuna keep in the fridge?
A: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave.

Q: Can I make this in a slow cooker?
A: Yes — brown onions and spices first, then transfer and cook on low for 3–4 hours with chicken to keep texture tender.

Q: Is bhuna very spicy?
A: Not necessarily — bhuna refers to the cooking technique (roasting down spices and onions). Adjust green chilies and garam masala to control heat.

Q: Can I freeze Chicken Bhuna?
A: Absolutely. Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.