Chicken Tikka Bhuna Recipe

Prepare and marinate

In a large bowl combine yogurt, ginger paste, garlic paste, lemon juice, ground cumin, ground coriander, garam masala, turmeric, Kashmiri red chili powder (or paprika), salt and 1 tablespoon vegetable oil. Mix until smooth. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Sear or roast the marinated chicken

Preheat broiler (or grill) to high or heat a heavy skillet over medium-high heat with 1 tablespoon vegetable oil. Remove excess marinade from chicken (reserve juices). Sear chicken pieces in batches without crowding until browned and charred at edges, about 2–3 minutes per side. They do not need to be fully cooked. Transfer seared chicken to a plate and set aside.

In a wide heavy skillet or karahi, heat 2 tablespoons oil or ghee over medium heat. Add cumin seeds and let them sizzle (10–15 seconds) until fragrant.

Add the finely sliced onion. Cook, stirring occasionally, until soft and golden brown, about 10–12 minutes. Bhuna relies on concentrated flavor from caramelized onions, so take time here.

Add the ginger paste, garlic paste and optional slit green chili. Cook 1–2 minutes until the raw aroma disappears.

Stir in the chopped tomatoes and tomato paste. Cook the mixture, stirring frequently, until tomatoes break down and oil begins to separate from the masala, about 8–10 minutes. Use the reserved marinade juices (if any) to deglaze the bowl and add to the pan for extra flavor.

Add ground coriander, ground cumin, turmeric, Kashmiri red chili powder (or paprika), garam masala, salt and sugar. Mix well and cook for 2–3 minutes to toast the spices.

Return the seared chicken pieces to the pan, stirring to coat with the sauce. Add 1/2 cup water or chicken stock to loosen the sauce. Bring to a simmer, then reduce heat to medium-low. Bhuna means 'to fry' — cook uncovered, stirring occasionally, until chicken is cooked through and sauce is thick and clings to the pieces, about 12–15 minutes. Adjust seasoning and reduce liquid further if you want a drier bhuna.

Optional smoky finish (dhungar)

For a smoky aroma: heat a small piece of charcoal until red hot. Place a small metal bowl in the center of the chicken pan, put the hot charcoal in the bowl, drizzle 1 teaspoon ghee or oil over charcoal to create smoke, immediately cover the pan tightly for 3–5 minutes to infuse. If you prefer not to use charcoal, stir in 1 teaspoon smoked paprika near the end.

Sprinkle chopped cilantro over the finished Chicken Tikka Bhuna and squeeze lemon wedges to taste. Serve hot with naan, roti or steamed rice.