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
- 4 tbsp Vegetable oil
- 2 whole Yellow onion, diced
- 6 clove Garlic cloves, minced
- 2 tbsp Fresh ginger, grated
- 2 whole Green chilies, sliced
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 tbsp Paprika
- 1 tbsp Garam masala
- 2 tbsp Tomato paste
- 2 whole Tomatoes, diced
- 2 lb Boneless skinless chicken thighs, cut into bite-sized pieces
- 1 ½ tsp Salt
- 1 whole Bell pepper (any color), diced
- ¼ cup Fresh cilantro
Ingredients
Scale
Measurement units
- 4 tbsp Vegetable oil
- 2 whole Yellow onion, diced
- 6 clove Garlic cloves, minced
- 2 tbsp Fresh ginger, grated
- 2 whole Green chilies, sliced
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 tbsp Paprika
- 1 tbsp Garam masala
- 2 tbsp Tomato paste
- 2 whole Tomatoes, diced
- 2 lb Boneless skinless chicken thighs, cut into bite-sized pieces
- 1 ½ tsp Salt
- 1 whole Bell pepper (any color), diced
- ¼ cup Fresh cilantro
Instructions
Bhuna the aromatics
Heat oil in a large skillet or wok over medium-high heat (375-400°F surface). Add onion and cook 8 minutes until golden brown. Add garlic, ginger, and green chilies. Cook 2 minutes. Add cumin, coriander, turmeric, paprika, and half the garam masala. Stir constantly for 1 minute.
Equipment
- large skillet or wok
Ingredients
- vegetable oil (4 tbsp)
- onion, diced (2 whole)
- garlic, minced (6 clove)
- ginger, grated (2 tbsp)
- green chilies (2 whole)
- cumin (2 tsp)
- coriander (2 tsp)
- turmeric (1 tsp)
- paprika (1 tbsp)
- garam masala (½ tbsp)
Build the sauce
Add tomato paste and diced tomatoes. Cook 5 minutes, stirring frequently, until tomatoes break down and mixture becomes a thick paste. Continue cooking and stirring until oil begins to separate from the masala - this is the bhuna technique.
Equipment
- large skillet or wok
Ingredients
- tomato paste (2 tbsp)
- tomatoes, diced (2 whole)
Braise the protein
Add chicken and salt. Stir to coat with the masala. Cook over medium-high heat (375-400°F surface) 10 to 12 minutes, stirring frequently, until chicken is cooked through. Add bell pepper in the last 4 minutes. The sauce should be thick and clinging, not wet. Stir in remaining garam masala.
Equipment
- large skillet or wok
Ingredients
- chicken, cubed (2 lb)
- salt (1 ½ tsp)
- bell pepper, diced (1 whole)
- garam masala (½ tbsp)
Garnish and serve
Garnish with cilantro. Serve with pilau rice or naan. The dish should have visible oil glistening on the surface - this is correct.
Ingredients
- cilantro (¼ cup)
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?
