A Chicken Bhuna recipe with Chicken Thighs, tomatoes, chicken stock, coriander, and a tonne of spices including cumin, paprika, and turmeric + many more!
Now I absolutely love having a curry and I like lots of different types of curry too. But if I had to choose one, I’d have to say my favourite, which is a close call is a Chicken Bhuna.
I’m happy with Chicken or Lamb…or even Vegetable Bhuna to be honest and I’ve got into the habit of making them from home. A close second would probably be a Jalfrezi.
Sometimes I get my home-cooked Bhuna right, sometimes I get it wrong, but hopefully you can put your own stamp on the recipe and get it right just for you! I will say, that sometimes there’s nothing better than ordering one in, no stress, no washing up! But if you can, give this a go and see what you think!
I went with Chicken Thighs in this recipe, I’m happy using chicken breast normally. My wife likes Chicken Thighs…so I went with Chicken Thighs in this one 🙂 So if you have a spice rack and some general supplies, you should be good to go on this simple, quick Chicken Bhuna recipe.
Now, it’s no secret that the UK has adapted and changed many of the traditional dishes and use their names and put them on popular dishes. I imagine that’s why many dishes tastes vary from restaurant to restaurant. In Urdu, Bhuna means to be fried, so in keeping with this, I fried the vegetables and spices in a pan then added the chicken thighs to simmer in the sauce. Hopefully you are left with a lovely spiced sauce!
- 4 x Chicken Thighs
- 2 x Chopped Onion
- 4 x Garlic Clove
- 1 x Green Chillie
- 1 x Thumb of Ginger, chopped
- 8 x Tomatoes, quartered.
- 2 x Tsp of Tomato Puree
- Chicken or Vegetable Stock (200ml of water)
- Chopped Coriander
- Spices Used:
- 1 x Tsp of Cumin
- 1 x Tsp of Ground Coriander
- 1 x Tsp of Curry Powder
- 1 x Tsp of Garam Masala
- 1 x Tsp of Paprika
- 1 x Tsp Turmeric
- Fry the chopped ginger, garlic and Green chilies in a pan on medium heat for around 1 minute
- Add the 2 chopped onions to the same pan for around 4 minutes
- Boil your kettle and mix in the chicken or vegetable stock cube with 200ml of water
- Throw in your chopped tomatoes
- Add in all spice measurements into the pan and continue to cook, ensuring the spices are mixed well in the pan.
- Pour in the stock, with the 2 x tsp of tomato puree and a pinch of salt
- Let this cook until the sauce starts to thicken slightly
- Place in the 4 x Chicken Thighs and keep on a medium heat for around 20-25 minutes
- Keep an eye during this period, continue to stir and add more water if you feel it needs it.
- Cook up your chosen rice as per the instructions – the rice we chose took 18-20 minutes so we allowed the two to cook side by side.
- Plate up, add the chopped coriander and you’re done!
Amount Per Serving: Calories: 420Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 186mgSodium: 427mgCarbohydrates: 21gFiber: 6gSugar: 9gProtein: 40g
Feel free to take a look at some of our other Comfort Food Options.