Chicken Bhuna Recipe

Combine and marinate

In a bowl combine yogurt, ginger paste, garlic paste, turmeric, red chili powder and 1 tsp salt. Add chicken pieces and mix thoroughly so each piece is coated. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours for better flavor.

Temper whole spices

Heat oil or ghee in a wide, heavy-bottomed skillet or karahi over medium heat until shimmering. Add the cinnamon stick, cardamom pods, cloves and bay leaf. Fry for 20–30 seconds until fragrant, taking care not to burn them.

Cook onions

Add the thinly sliced onion and a pinch of salt. Cook over medium heat, stirring occasionally, until the onion is deep golden brown (about 12–15 minutes). Bhuna depends on this caramelized onion base, so be patient and reduce heat slightly if onions start to stick or brown too quickly.

Add tomatoes and ground spices

Stir in the chopped tomatoes (or crushed tomatoes), ground cumin and ground coriander. Cook, stirring frequently, until the tomatoes break down and the mixture starts to release oil at the edges, about 8–10 minutes. If the mixture becomes too dry and sticks, add up to 2 tbs water.

Add marinated chicken

Increase heat to medium-high. Add the marinated chicken pieces (including any remaining marinade) to the pan. Stir to coat chicken in the onion-tomato masala. Cook for 4–6 minutes, stirring occasionally, until the chicken starts to brown.

Bhuna (reduce and fry)

Lower heat to medium. Continue to cook the chicken, stirring and pressing pieces gently against the pan so they brown and the masala clings to the chicken (this is the bhuna technique). If the pan becomes dry and the masala looks like it's burning, add small splashes of water (1–2 tbs at a time). Cook for another 8–12 minutes until chicken is cooked through and the oil/separation returns to the surface. Add 1/4 cup water only if needed to create a slightly saucy but thick, clingy consistency.

Finish spices and season

Stir in garam masala and ground black pepper. Taste and add additional salt (about ¾ tsp total listed) as needed. Cook for another 1–2 minutes to bloom the spices.

Garnish

Turn off heat. Sprinkle chopped cilantro and optional sliced green chilies over the chicken. Squeeze lemon juice from wedges over the dish to brighten flavors.

Serve

Transfer Chicken Bhuna to a serving dish and serve hot with warmed naan or paratha. Provide extra lemon wedges on the side.