Description
This Authentic Chicken Bhuna recipe serves up a rich, flavorful Indian dish perfect for spicing up your dinner. Featuring tender chicken thighs cooked in a robust blend of spices, garlic, ginger, onions, and tomatoes, this dish offers a deliciously thick and aromatic sauce garnished with fresh coriander and a splash of lemon juice. Ready in just 45 minutes, it’s ideal for a comforting yet vibrant homemade meal.
Ingredients
Scale
Chicken and Main Ingredients
- 1 pound Diced Chicken Thighs (Can substitute with chicken breast)
- 2 cups Chopped Tomatoes (Canned varieties can be used)
- 1 large Diced Onion
- 2 cloves Minced Garlic
- 1 tablespoon Minced Fresh Ginger
- 1 piece Chopped Green Chili (Optional for additional heat)
- 2 tablespoons Vegetable Oil (Can substitute with ghee)
- 1/2 cup Water (To adjust sauce consistency)
- 1 tablespoon Lemon Juice (Juice of half a lemon)
- 1/4 cup Fresh Coriander (For garnish)
- Salt to taste
Spices
- 1 teaspoon Turmeric Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Garam Masala
Instructions
- Preparation Steps: Gather and prepare all ingredients by dicing the chicken thighs, chopping the tomatoes and onion, mincing the garlic and ginger, and chopping the green chili if using.
- Heat the Oil: Warm 2 tablespoons of vegetable oil in a large frying pan or wok over medium heat to create the base for sautéing the aromatics.
- Sauté Aromatics: Add the minced garlic, chopped green chili, and minced fresh ginger to the heated oil. Sauté for about 1 minute until the mixture is fragrant, releasing the essential flavors.
- Cook the Onions: Add the diced onion to the pan and cook for 3-4 minutes, stirring frequently, until the onions turn golden brown and soft, forming the foundation of the sauce.
- Add the Spices: Stir in turmeric powder, chili powder, ground cumin, ground coriander, and garam masala. Cook the spices with the onions and aromatics for about 1 minute to toast the spices and bring out deeper flavors.
- Incorporate the Tomatoes: Add the chopped tomatoes and 1/2 cup of water to the pan. Season with salt to taste. Cover and bring the mixture to a boil, then let it simmer for 5-7 minutes to thicken the sauce and blend the flavors.
- Mix in Chicken: Add the diced chicken thighs to the sauce. Stir to coat the chicken with the sauce and cook uncovered for about 20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Finish and Garnish: Squeeze the juice of half a lemon into the cooked dish for brightness. Sprinkle freshly chopped coriander over the top just before serving to enhance flavor and presentation.
Notes
- For a richer taste, substitute vegetable oil with ghee.
- You can use chicken breast instead of thighs, but thighs remain juicier and more flavorful.
- Adjust green chili quantity based on your preferred spice level.
- Serve with steamed basmati rice or warm naan bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
