Chicken in thick, clinging spiced sauce. Indian dry curry, less saucy than others.
Bhuna means 'to fry' - referring to the technique, not a specific dish. The finished dish should have thick, clinging sauce, not gravy.
Bell peppers are a British addition but now standard. This technique works with lamb, prawns, or vegetables too.
Ingredients
Scale
Measurement units
- Vegetable oil
- Yellow onion, diced
- Garlic cloves, minced
- Fresh ginger, grated
- Green chilies, sliced
- Ground cumin
- Ground coriander
- Ground turmeric
- Paprika
- Garam masala
- Tomato paste
- Tomatoes, diced
- Boneless skinless chicken thighs, cut into bite-sized pieces
- Salt
- Bell pepper (any color), diced
- Fresh cilantro
Ingredients
Scale
Measurement units
- Vegetable oil
- Yellow onion, diced
- Garlic cloves, minced
- Fresh ginger, grated
- Green chilies, sliced
- Ground cumin
- Ground coriander
- Ground turmeric
- Paprika
- Garam masala
- Tomato paste
- Tomatoes, diced
- Boneless skinless chicken thighs, cut into bite-sized pieces
- Salt
- Bell pepper (any color), diced
- Fresh cilantro
Instructions
Bhuna the aromatics
Bhuna the aromatics
Build the sauce
Build the sauce
Braise the protein
Braise the protein
Garnish and serve
Garnish and serve
Tomorrow's Meal
Chicken Bhuna Fried Rice
Shredded leftover bhuna chicken mixed into fried rice with fresh vegetables and bhuna spices for a crispy, aromatic one-pan meal
You'll need to pick up:
Cooked rice (day-old, chilled)2 eggs1 cup mixed vegetables (peas, carrots, bell peppers)2 tablespoons oil2 green onions, slicedLime wedges
Quick overview:
- 1.Shred or chop cold leftover chicken bhuna into bite-sized pieces
- 2.Heat 2 tablespoons oil in a large wok or skillet over high heat until smoking
- 3.Add chilled rice, breaking up clumps, and stir-fry 3-4 minutes until heated through and grains separate
- 4.Push rice to sides, scramble 2 eggs in center, then mix into rice
- 5.Add fresh vegetables and chicken bhuna, toss constantly for 2-3 minutes
- 6.Finish with green onions and a squeeze of lime, taste and adjust seasoning
- 7.Serve immediately while rice is hot and crispy at the edges
Before you cook
Cook notes
- • Bhuna means 'to fry' - referring to the technique, not a specific dish.
- • The finished dish should have thick, clinging sauce, not gravy.
- • Bell peppers are a British addition but now standard.
- • This technique works with lamb, prawns, or vegetables too.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
More to explore
