Bhuna Chicken | Authentic Bhuna Chicken

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A spicy roasted chicken curry cooked on a low flame until the water evaporates, chicken becomes soft and tender, and the gravy becomes thick is Bhuna Chicken.
An absolutely finger-licking chicken curry that is perfect for this winter night dinner. Be a chicken lover is a kid or a teenager or an adult or an oldie, this Bhuna Chicken is favorite of all chicken lovers. The 2 main and most important thing to keep in mind while making this chicken curry is- first, the number of onions you are using, it requires a lot to be precisely equal to the amount of chicken and the second, it requires to cook on a low flame without adding water.
This is recipe is very special to me as this is related to one of such sweet childhood memories. I have grown up relishing this Bhuna chicken along with roti or rice for lunch as well for dinner too. This is still one of my favorite recipes to cook when I crave for spicy chicken curry. Although my Mommy and Maasi prepare it finger-licking deliciously, my Dad makes the world’s bested Bhuna Chicken. I remember we use to enjoy this Bhuna chicken for Sunday lunch and me and my brother fighting over who will get the first plate of this Bhuna chicken. 😀
This recipe goes well with plain roti or steamed rice. Keep it simple and enjoy the spicy Bhuna chicken for a weekend lunch or dinner (whenever your prefer 😀 ).
Serves 2

  • 1 Lbs chicken (bone-in)
  • 3 Cups onion, finely chopped
  • 1 Cup tomato, chopped
  • 2 Tbsp garlic, finely chopped
  • 1 Tbsp ginger, finely chopped
  • 1 Tbsp cumin seeds
  • 1 Tsp black peppercorns
  • 4 Dry red chilies
  • 2 Green cardamoms
  • 2 Cloves
  • 1 ½ Tbsp coriander powder
  • 1 Tbsp red chili powder
  • 1 Tbsp besan
  • 1 Tsp Kashmiri red chili powder
  • ½ Tsp turmeric powder
  • 1 Tsp fennel seeds
  • 2-3 Tbsp ghee
  • Salt as required

Learn Step By Step Recipe With Pictures For Bhuna Chicken | Authentic Bhuna Chicken Masala
Step 1- Heat a pan and dry roast the whole spices for 1min and remove in a bowl. Keep aside for later use

Step 2- In the same pan, heat ghee and fry the onions on medium flame until translucent. Add ginger-garlic and fry until the raw smell goes away and onions are soft and mushy (approx 10-12mins)

Step 3- In a bowl, take besan, red chili powder, Kashmiri red chili powder, turmeric powder, coriander powder, and fennel seeds. Add everything to the mushy onion and keep frying for another 8mins

Step 4- Add chopped tomato, roasted whole spices, and required salt. Fry on low flame until the tomato is mushy and everything is like a smooth thick gravy

Step 5- Add the chicken pieces and coat well with the gravy. Cook on low flame for 20mins and keep stirring after every 5min. Do not add water to the chicken as it will release water. let it cook on its own water for 10mins until the gravy is thick and smooth. Cook until the chicken pieces are soft and tender and then turn off the flame and leave for 8-10mins before serving


While serving garnish with coriander leaves and serve with roti or steamed rice and salad.


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