Chicken Bhuna

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 tbsp - sunflower oil
  • 2 -medium onions, halved and finely sliced
  • 4 -garlic cloves, finely chopped
  • 25 g - ginger, peeled and finely chopped
  • 2 -green chillies, finely chopped (take out the seeds if you like) or 1.07 tsp - red chilli powder to get a spicy flavor)
  • 2 heaped tsp - cardamom pods, seeds crushed
  • 2 tsp - ground cumin (jeera powder)
  • 2 tsp - ground coriander (dhania powder)
  • 1 tsp - fennel seeds
  • 1/2- lemon, juice
  • 4- skinless chicken, cut into medium size pieces (or 600 g)
  • 400g - tin chopped tomatoes (or well ripe 4 tomatoes)
  • 150 ml - water
  • 2 tsp - chopped coriander leaves (optional)

How to Make Chicken Bhuna

  • Heat 1 tbsp oil in large non-stick frying pan and cook the onion until soft and lightly coloured. Add the garlic, ginger and chilli and cook for 2 minutes more. Sprinkle the spices over and fry for a minute.
  • Stir in the lemon juice and chicken and cook for 2 minutes.
  • Pour the tomatoes into the pan, add 150ml water, a pinch of salt and sugar (or 3/4 tsp salt to get a spicy flavour and avoid sugar) and bring to a simmer.
  • Cook for 15 minutes / until done and well cooked, stirring occasionally. Serve with steamed basmati rice or Indian flat breads (chapatti / phulka ).
  • Sprinkle chopped coriander leaves when serving.
  • Recipe Courtesy: Niya's World