Chicken Bhuna Recipe | Easy and Flavourful Homemade Curry

As a home cook passionate about authentic Indian cuisine, I’ve always found Chicken Bhuna to be one of the most rewarding curries to prepare. Unlike other dishes, its slow-cooked, spice-rich base delivers a deep, bold flavour that’s unmistakably comforting.

In this recipe, I’ll guide you through each step to help you recreate this curry house favourite at home with ease. Whether you’re new to Indian cooking or an experienced hand, this dish belongs in your weekly rotation.

What is Chicken Bhuna?

Chicken Bhuna is a classic Indian curry dish celebrated for its intense, rich flavour and relatively dry consistency compared to other saucy curries. The word “Bhuna” refers to the method of cooking rather than a specific recipe.

In traditional Indian cuisine, “bhuna” means to fry spices and other ingredients in oil to bring out their depth and aroma. This technique is essential in building a deeply flavoured base for the dish.

What sets Chicken Bhuna apart from other curries is how the chicken is slowly cooked in its own juices with the bhuna-style masala until the oil separates from the spice blend. The result is a thick, flavour-packed sauce that clings to the meat, offering every bite a punch of well-balanced spices.

Some unique characteristics of Chicken Bhuna include:

• A thick, reduced gravy that’s almost dry
• Strong caramelised onion and tomato base
• No added cream or coconut milk
• Ideal for serving with naan or chapati due to its clingy consistency

Unlike creamier curries such as Chicken Tikka Masala or Korma, Bhuna doesn’t mask its spices with dairy. It offers a more direct and robust flavour profile, making it a go-to for curry lovers who prefer authenticity over richness.

What Ingredients Do You Need for a Chicken Bhuna?

To achieve the full depth of flavour found in a traditional Chicken Bhuna, you’ll need a combination of everyday spices and aromatic ingredients. Here’s a breakdown of everything required for a homemade Chicken Bhuna for 4 servings.

How Do You Prepare the Perfect Bhuna Base?

The success of a Chicken Bhuna rests heavily on the masala base, a rich mixture of onions, tomatoes, garlic, ginger, and spices slowly fried in oil until aromatic and deep brown. Unlike rushed curries, this dish requires patience for layering flavours.

To make the perfect base:

• Fry chopped onions in hot oil on medium heat until deep golden brown. This can take up to 15 minutes and should not be rushed.
• Add garlic and ginger, frying for another 1–2 minutes to remove rawness.
• Introduce spices at this stage (turmeric, cumin, coriander, chilli powder), allowing them to bloom in oil for maximum flavour release.
• Add chopped tomatoes and cook until they break down completely, which can take 10 minutes. Use the back of the spoon to mash them into the onions.
• Stir continuously to prevent burning. You’re aiming for a thick, deep reddish-brown paste, not a runny sauce.

Key signs your base is ready:

• The masala darkens in colour.
• Oil begins to separate from the mixture.
• The aroma becomes deeply savoury.

This slow-cooking process unlocks the signature intensity of Chicken Bhuna.

What Are the Steps to Make an Authentic Chicken Bhuna Recipe?

Once the bhuna masala is ready, it’s time to add the chicken and bring the dish together. This part continues to build complexity and ensures the meat absorbs the rich flavours.

Here’s how to proceed:

• Add the chopped chicken thighs to the masala. Stir to coat them evenly in the spice paste.

• Cook on medium-high heat for about 5–7 minutes until the chicken is lightly browned.

• Reduce the heat and cover the pan, allowing the chicken to cook in its own juices for 15–20 minutes.

• Stir occasionally to prevent sticking. You may notice the sauce thickening — this is ideal.

• Check seasoning, adjusting salt or heat as needed. If you prefer a more moist dish, a splash of hot water or stock can be added.

• Finish with garam masala and fresh coriander, stirring through before turning off the heat.

Optional: Let the curry rest for 5–10 minutes before serving. This allows the flavours to settle and intensify.

What Makes Chicken Bhuna Different from Other Curries?

Bhuna stands apart from other curries due to its specific method of preparation. Unlike curries such as Korma or Tikka Masala, Bhuna is:

• Cooked without water or cream, resulting in a dry consistency
• Heavily reduced to concentrate flavours
• Based on slow-fried masala without shortcuts like blended pastes or sauces

Its deep caramelised base and oil separation are key indicators of a well-cooked Bhuna.

How Can You Adjust the Spice Level in a Chicken Bhuna?

Adjusting the spice level in a Chicken Bhuna is easy without losing the intended flavour:

• Use less chilli powder and skip green chillies for a mild version.
• Add a spoonful of yoghurt at the end to cool the heat and enhance creaminess.
• To make it hotter, include more red chilli powder or use bird’s eye chillies.

Always taste the dish towards the end of cooking and balance with:

• Salt for roundness
• Lemon juice for acidity
• Sugar (just a pinch) to mellow excess heat

What Sides Go Best with Chicken Bhuna?

Chicken Bhuna is best served with sides that soak up its thick, rich sauce. Common serving options include:

• Plain basmati rice
• Jeera rice (cumin-spiced)
• Chapati or naan bread
• Raita or cucumber salad for cooling
• Pickled onions or mango chutney as condiments

Serving suggestion: Chicken Bhuna with warm garlic naan, a dollop of yoghurt, and a side of onion salad is a complete, satisfying meal.

Nutrition Information (Per Serving)

Can Chicken Bhuna Be Made in Advance?

Yes, Chicken Bhuna tastes even better the next day due to the deeper absorption of spices. For best results:

• Cool the curry completely before refrigerating.
• Store in an airtight container for up to 3 days.
• Reheat gently over low heat on the hob, adding a splash of water if needed.

You can also freeze Chicken Bhuna for up to 1 month.

How Do Famous Chefs Make Chicken Bhuna?

Several chefs and recipe developers offer unique takes on Chicken Bhuna:

• BBC Good Food: Simplified version with reduced spice variety for a family-friendly option.
• Indian Healthy Recipes: Uses curry leaves and regional spices like fennel for a Southern Indian twist.
• Great British Chefs: Restaurant-style approach with whole spices, marinated chicken, and refined presentation.
• AllRecipes: Quick, Western-friendly adaptation with pre-ground spices and fewer steps.
• BBC Food: Bhuna Murgh Masala recipe using yogurt and ghee for a North Indian richness.

Each variation brings a regional or stylistic difference, making Bhuna adaptable without losing its essence.

Conclusion

Chicken Bhuna is a celebration of spices, patience, and technique — and once you’ve tasted it, there’s no turning back. From its rich, thick masala to its vibrant aroma, it’s a dish that truly delivers on flavour.

I hope my method gives you the confidence to try it yourself and customise it to your taste. Whether paired with rice or warm naan, it’s an unforgettable curry experience that rivals your local takeaway. Let me know how yours turns out!

Frequently Asked Questions

What’s the difference between Bhuna and Jalfrezi?

Bhuna is cooked in its own juices for a thick, dry texture, while Jalfrezi uses stir-fried peppers and onions and has more moisture.

Can I make Chicken Bhuna with chicken breast?

Yes, but thighs are preferred for moisture. Breast meat can dry out if overcooked.

Is Chicken Bhuna spicy?

It can be, but you can control the heat by adjusting chilli levels or omitting green chillies.

Can I cook Chicken Bhuna in a slow cooker?

Yes, but the frying of the masala should still be done on the hob before transferring to the slow cooker for best flavour.

What’s the best oil to use for Chicken Bhuna?

Neutral oils like sunflower or vegetable oil are best. Ghee can also be used for a richer flavour.

Can I use canned tomatoes instead of fresh?

Yes, but fresh tomatoes provide a brighter, more natural flavour. If using canned, reduce the added salt.

How do I make a vegetarian Bhuna?

Substitute chicken with paneer, tofu, or mixed vegetables. The cooking method remains the same.

Chicken Bhuna Recipe

Freya

Chicken Bhuna is a celebration of spices, patience, and technique, and once you’ve tasted it, there’s no turning back. From its rich, thick masala to its vibrant aroma, it’s a dish that truly delivers on flavour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 1 people

Calories 380 kcal

Ingredients

  

• 500 g Boneless chicken thighs skinless, chopped
• 2 Onions finely chopped
• 3 Tomatoes chopped
• 3 Garlic minced
• 1 Ginger grated
• 1 Green chillies optional
• 1/2 tsp Ground turmeric
• 1 tsp Ground cumin
• 11/2 tsp Ground coriander
• 1 tsp Garam masala
• 1 tsp Red chilli powder to taste
• 2 tbsp Sunflower oil
• Salt
• Fresh coriander chopped
• Lemon wedges to serve

Instructions

 

• Add the chopped chicken thighs to the masala. Stir to coat them evenly in the spice paste.
  500 g Boneless chicken thighs
• Cook on medium-high heat for about 5–7 minutes until the chicken is lightly browned.
• Reduce the heat and cover the pan, allowing the chicken to cook in its own juices for 15–20 minutes.
  2 Onions, 3 Tomatoes, 3 Garlic, 1 Ginger, 1 Green chillies, 1/2 tsp Ground turmeric, 1 tsp Ground cumin, 1 tsp Red chilli powder, 2 tbsp Sunflower oil, 11/2 tsp Ground coriander
• Stir occasionally to prevent sticking. You may notice the sauce thickening — this is ideal.
• Check seasoning, adjusting salt or heat as needed. If you prefer a more moist dish, a splash of hot water or stock can be added.
  Salt
• Finish with garam masala and fresh coriander, stirring through before turning off the heat.
  1 tsp Garam masala, Fresh coriander, Lemon wedges

Keyword chicken bhuna recipe