Chicken Bhuna Curry Recipe

Ingredients:

For the Curry:

2 tablespoons vegetable oil

1 large onion, finely sliced

4 garlic cloves, minced

1-inch piece of ginger, grated

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust to taste)

1 teaspoon garam masala

2 medium tomatoes, finely chopped

2 pounds boneless, skinless chicken thighs, cut into chunks

1/2 cup water (or more as needed)

Salt to taste

For Garnish:

Fresh cilantro, chopped

Lemon wedges

Directions:

Cook the Onions:

Heat the vegetable oil in a large skillet or pot over medium heat. Add the sliced onions and sauté for 6–8 minutes until golden and caramelized.

Add Aromatics and Spices:

Stir in the garlic and ginger, cooking for 1 minute until fragrant. Add the cumin, coriander, turmeric, chili powder, and garam masala. Stir well to coat the onions in the spices.

Cook the Tomatoes:

Add the chopped tomatoes to the skillet and cook for 5–7 minutes, stirring occasionally, until they break down into a thick sauce.

Add the Chicken:

Add the chicken pieces to the pan and stir to coat them in the spice mixture. Cook for 5 minutes, allowing the chicken to brown slightly.

Simmer the Curry:

Add 1/2 cup of water to the skillet, cover, and reduce the heat to low. Simmer for 20–25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened. Add more water if needed for desired consistency.

Garnish and Serve:

Taste and adjust seasoning with salt if necessary. Garnish with fresh cilantro and serve with steamed rice, naan, or flatbread.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal per serving | Servings: 4 servings