Chicken Bhuna is one of the most delectable and spicy dishes, really ravishing as it is intensely flavoured-thickness with all the slow-cooked juices. Bhuna refers to the frying of spices and then meat together in as little liquid as possible so that the chicken cooks only in its very juices, thus resulting in a thick gravy littered with aromas. The authentic chicken bhuna recipe needs a mix of spices and patience to bring out the depth of flavours. Let's prepare the chicken bhuna recipe with the following process: heat oil in a large pan and add some cumin seeds, cardamom, and cloves; when they crackle, add the chopped onion, saut ing until it is golden brown. Add ginger-garlic paste and cook until the raw smell disappears. Add the chopped tomatoes; cook until the tomatoes release all the moisture; then, it becomes a thick paste. Add red chilli powder, turmeric, coriander powder, and garam masala by mixing well. Now add 500 gms of chicken pieces in it and stir it into masala so that the chicken is well coated. Then cook them at medium heat, letting the juices out from the chicken. Gradually add water according to your requirement, but the hallmark recipe of chicken bhuna is its thick gravy, so keep it at a minimum level. Let it simmer on a low fire till the chicken is soft, and the oil separates in the masala. Garnish with fresh coriander leaves and serve hot with naan or rice. The slow-cooked spiced meat is satisfying from this chicken bhuna recipe.

• 6 chicken thighs
• 4 garlic cloves
• 1 green chillies
• 2 tbsp ginger
• 2 onion
• 1 tsp turmeric powder
• 2 tsp chilli powder
• 2 tsp cumin seeds
• 2 tsp ground coriander
• 1 tsp garam masala
• 5 tomato
• 1/2 tsp lemon juice
• 1 tbsp coriander leaves
• 3 tbsp vegetable oil

• Chicken Bhuna is one of the richest dishes, and it forms a staple in a large number of South Asian households.
• Characterised by bold spices and tender chicken that absorbs aromatic flavours developed by ingredients added during the cooking process, the recipe makes a perfect standalone dinner for most households and is offered to guests in an informal setting.
• To make this delectable recipe, you will need six pieces of boneless and skinless chicken thighs cut into 1-inch pieces, which would form a succulent base in making this dish.
• Begin with your ingredients: peel and chop four garlic cloves, de-seed and chop one green chilli that's providing that hint of heat, and chop two tablespoons of ginger to give that little warmth to the dish.
• Also, add to the list dicing two onions, which will make up the base flavour profile of the bhuna.
• Heat 3 tablespoons of vegetable oil in a large, heavy-bottomed pan or skillet over medium heat. Add the chopped onions when the oil is hot.
• Fry them until they turn golden brown; this will take a minimum of 5-7 minutes.
• The caramelisation of the onions will enhance the sweetness in the recipe as well as provide the basic thickness of the recipe.
• When the onions have been done, add the chopped garlic, ginger, and green chilli to the pan.
• Stir them together and let them cook for another 2-3 minutes, which will allow the fragrant aromas from the garlic and ginger to arise.
• Now is the time to introduce the spices that would give Chicken Bhuna its signature flavour.
• Sprinkle in 1 teaspoon of turmeric powder, two teaspoons of chilli powder, two teaspoons of ground cumin, and two teaspoons of ground coriander.
• Mix it well so that the spices distribute all over the onion mixture.
• Let it fry the spice mixture for about 1-2 minutes so that the spices bloom and wake up their flavours.
• It is the most important part of this dish because it enhances the final flavour of the dish in general.
• Once the spices have softened a little, add the chopped-up chicken thighs to the pan.
• Toss them well with the spice mixture so that every piece of chicken is flavoured.
• The chicken should be cooked for about 5-7 minutes while stirring occasionally till it becomes white.
• This is an essential step as it will lock the flavours and prepare the chicken for the subsequent cooking process.
• Once the chicken is lightly browned, pour in 5 chopped tomatoes in the pan.
• This adds such a great acidity and sweetness to help thicken the sauce.
• Mix everything so that the tomatoes are breaking down and dripping their juices.
• Cover the pan, bring the heat down to low, and cook the chicken for about 15 to 20 minutes.
• The process is slow, but the chicken has to absorb those spices and tomato flavours properly, and it becomes tender in the process.
• Add salt to taste as the chicken cooks.
• When the chicken is cooked through and the sauce has thickened to your liking, add in the finishing flavours with the additional one teaspoon of garam masala.
• This spice blend adds depth and warmth with a typical scent of Chicken Bhuna.
• For a pop of brightness to lift the rich flavours, pour in the remaining 1/2 teaspoon of lemon juice for a gorgeous zing.
• Garnish with one tablespoon of chopped fresh coriander just before serving.
• This will add several textures and colours to your dish, but the best part is that it also adds a fresh coriander flavour that complements these spice flavours well.
• It should be served hot over a mattress of steamed rice, naan, or roti, which would soak up the rich sauce.
• It is an ideal dish for family dinners or special occasions.
• This is simply the most delightful experience for every palate, from tender chicken to colours of spices through and through with the thick savoury sauce that Chicken Bhuna will provide.
• Taste this old-fashioned and enjoy all the savoury flavours of South Asian cuisine.