Bhuna curry is a popular North Indian dish that may be seen on restaurant menus all over the world. It’s a thick, well-seasoned, medium-heat dish. It’s quite tasty. That’s exactly what this bhuna is.
Bhuna isn’t exactly a dish, it’s a method of preparing food, spices are gently cooked before adding the meat. It varies greatly in different regions of India.
Bhuno comes up frequently in Indian cooking. That’s because having good bhuno technique is essential if you want to cook delicious Indian food. Bhuno (boo-na) is the Hindi word for “simmer” or “roast,” and it refers to the slow-cooking or slow-frying of particular items.
It’s all left to simmer in its own juices without adding much water. In the end, you’ll have a lot of flavors and not a lot of sauce. Curry with a lot of punch.
Simple Bhuna Style Chicken Curry
Equipment
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Ingredients
Marinate Chicken
- 500 gm chicken on the bone
- 1 tbsp Ginger and Garlic Paste
- 1 1/2 tsp Red chilies powder
- 1 tbsp coriander powder
- 1/4 tsp turmeric powder
- 1 tsp garam masala powder
- 1/2 tsp cumin powder
- salt
- 1/2 cup yogurt
Prepare Masala
- 1 tsp fennel seed
- 1 tsp whole black pepper
- 4 cloves
- 4 green cardamom
Other Ingredients
- 3 to matoes pureed
- 4 tbsp oil
- 1 tsp cumin seeds
- 2 whole red chilies
- 3 medium size onions 200gm
- 2 tbsp fresh coriander leaves
Instructions
- Clean Chicken and cut in to medium pieces, drain well in a colander.
- Add chicken to a medium bowl and mix all marinating ingredients together and keep it aside for 15-30 minutes
- Heat a pan and add 1 tsp fennel seed, 1 tsp peppercorn/whole black pepper, 4 cloves, dry roast masalas for 3 mins over low heat. Remove it from the pan and let it cool. Put the masala to a grinder and make powder. Keep it aside
- Heat a pan, add 3-4 tbsp oil. Add 2 red chillies and 1 tsp cumin seeds. Stir for one minute and then add 3 medium size onion (200gm) chopped small.
- Add 1/2 tsp salt and fry the onion until it is golden brown colour over medium heat. It takes about 10 - 15 minutes. When onion start to get light brown you need stir continuously so that it cooks evenly otherwise the onion on the side get burned and ruin the taste.
- When the onion is golden brown color add pureed tomatoes. fry 3-4 minutes over medium high heat until tomatoes are cooked and gravy thickend.
- Add marinated chicken and cook over medium high heat for 1 minute, then reduce heat to medium. Allow chicken to cook in the concentrated onion tomato sauce until oil separates, stirring frequently over medium heat for 5 minutes. Reduce heat to low and continue to cook for another 3 minutes.
- Add 1 tsp ground masala powder (prepared earlier) and mix very well. Cover with a lid and cook for another 10 minutes over low heat. Stir once after 5 minutes.
- Remove the lid and add 2 tbsp chopped coriander leaves. Check spiciness and salt, adjust to your taste. Simmer for another 2 minutes and turn off heat.
- Garnish with coriander leaves and server hot with rice, naan, chapathi etc.
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