Indian · serves 2

Bhuna Chicken

No water added at all. Everything cooks down until the masala grips the meat.

45 min Some work Non-vegetarian

Ingredients

  • 700g chicken
  • 3 onions, finely sliced
  • 4 tomatoes, chopped
  • 2 tbsp ginger-garlic paste
  • 2 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 1/4 cup curd
  • 5 tbsp oil

Method

  1. Brown the onions properly in oil, 12 minutes.
  2. Ginger-garlic paste, then chicken on high heat, 8 minutes.
  3. Tomatoes, powders, curd and salt. No water — the tomatoes and chicken give enough.
  4. Now cook on medium for 25 minutes, stirring every few minutes as it reduces.
  5. It's ready when the oil separates and the masala clings to each piece with nothing loose in the pan.
  6. Garam masala, ginger juliennes, coriander.

Questions people ask about Bhuna Chicken

How long does Bhuna Chicken take?

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Bhuna Chicken?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Bhuna Chicken ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Can I make Bhuna Chicken vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Bhuna Chicken?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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