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Takeaway style Chicken Bhuna Curry served in a cast iron pan with poppadoms and pilaf rice on the sides
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5 from 66 votes

Chicken Bhuna Curry

How to make your own authentic chicken bhuna curry, from scratch at home.
This easy chicken bhuna recipe uses simple ingredients of onions garlic, ginger, tomatoes and curry powder.
Fried together to create a good medium spiced, thick, dry bhuna sauce.
Add boneless chunks of chicken breast or thigh and as many green chillies as you like to make it spicy.
The best homemade curry, similar to what they serve in a traditional British Indian restaurant or takeaway.
Prep Time5 minutes
Active Time25 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: British, Indian
Keyword: 30 minute meal, authentic, bhuna chicken, bhuna chicken curry, bhuna curry, bhuna recipe, chicken bhuna recipe, chicken bhuna recipe UK, indian style, Indian takeaway, quick and easy, restaurant style, simple, simple chicken bhuna, Spicy, thick dry curry
Yield: 2 People
Calories: 560kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 2 Onions
  • 3 tablespoon Vegetable Oil Ghee can be used instead
  • 4 cloves Garlic
  • 2 teaspoon Ginger
  • 2 tablespoon Medium Curry Powder
  • 1 can Chopped Tomatoes
  • 2 Green Chillies use 1 for medium or none for mild
  • 2 Chicken Breasts
  • Water optional
  • 3 tablespoon Coriander Leaves and stalks (cilantro) chopped

Instructions

  • Dice 2 Onions and fry in 3 tbsp Vegetable Oil in a large deep frying pan over medium-low heat, stirring often. Cook until soft and golden, about 8 minutes.
    Cooked chopped onion in a cast iron pan
  • Crush 4 cloves Garlic and grate 2 tsp Ginger. Once the onions have softened, add the ginger and garlic and fry gently for 2 minutes.
    Garlic and ginger being added to the cooked chopped onions cooking in a cast iron pan
  • Add 2 tbsp Medium Curry Powder, and stir through.
    Curry powder and chopped onions in a cast iron pan
  • Add 1 can Chopped Tomatoes. Simmer on medium heat for 5 minutes
    Chopped tomatoes being poured onto chopped onions and curry powder in a cast iron pan
  • Finely chop 2 Green Chillies. Add once the sauce has thickened.
    Chopped green chillies added to the curry sauce cooking in a cast iron pan
  • Cut 2 Chicken Breasts into cubes and add to the sauce. Cook for 10 - 12 minutes, stirring occasionally.
    Chopped chicken breast added to the bhuna curry sauce
  • In a traditional bhuna, no Water should be added to make a thick dry sauce.
    However, if you find it too dry you can add some water whilst the chicken is cooking.
    Pouring water into the chicken curry cooking in a cast iron pan
  • Check the chicken is cooked through, then stir in 3 tbsp Coriander Leaves and stalks (cilantro)
    Fresh chopped coriander being sprinkled over the chicken bhuna curry
  • Serve with our coconut pilau rice.
    Chicken Bhuna Curry served with pilau rice in a black bowl with poppadoms on the side

Video

Notes

This chicken bhuna recipe serves two people, you can easily double or triple the ingredients to make the curry serve more people.
Guidance on how to store, freeze and reheat is given on the blog post.

Nutrition

Calories: 560kcal | Carbohydrates: 27g | Protein: 52g | Fat: 28g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 715mg | Potassium: 1511mg | Fiber: 8g | Sugar: 11g | Vitamin A: 411IU | Vitamin C: 38mg | Calcium: 141mg | Iron: 5mg