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Chicken Bhuna Recipe Easy Home

Chicken Bhuna

Chicken Bhuna is a beloved South Asian curry known for its rich thick sauce and intense flavors. The term “bhuna” refers to the cooking method where spices and meat are fried over high heat to develop a deep, caramelized flavor. This technique originated in the Bengal region of northeast India and western Bangladesh.

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Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 50 mins Cook Time: 40 mins Rest Time: 2 mins Total Time: 1 hr 32 mins
Cooking Temp 180  C
Servings 4
Estimated Cost $  30
Calories 350
Best Season Suitable throughout the year
Dietary Low Carb, Low-Carb/Keto:, Low-Sodium
Description

Chicken Bhuna Ingredient
    For the Marinade
  • 6 garlic cloves (finely grated)
  • 2/3 Cm fresh root ginger (peeled and finely grated)
  • 2 tablespoon mild chili powder (Kashmiri chili powder)
  • 1/2 tablespoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoon Greek-style yogurt
  • 750g chicken thighs (boneless, skin removed, cut into bite-sized pieces)
    • For the Bhuna
  • 100g tomatoes (roughly chopped)
  • 2 tablespoons Tomato puree
  • 3 dried mild red chilies (or dried Kashmiri chilies, left whole))
  • 300g onions (finely chopped, about 2 medium onions)
  • 1 tablespoon fennel seeds (coarsely crushed)
  • 1/2 tablespoon black pepper (freshly ground)
  • 1 tablespoon garam masala
  • Salt to taste
  • Fresh coriander (chopped, to garnish)
Instructions
    Marinate the Chicken
  1. Marinate the Chicken

    Blend the garlic and ginger with a splash of water to make a smooth paste.

  2. Marinate the Chicken

    In a large bowl, mix the garlic-ginger paste with chili powder, turmeric, cumin, coriander, yogurt, and chicken pieces. Ensure the chicken is well coated.

  3. Marinate the ChickenCover and refrigerate for at least 1 hour, preferably overnight.
    4. Prepare the Bhuna
  4. tomatoesBlend the tomatoes and tomato puree to a smooth paste.
  5. Heat the oilHeat the oil in a large pan over medium heat. Add the dried chilies and fry for a few seconds.
  6. onions and cookAdd the onions and cook gently for about 25 minutes until browned and softened, stirring often
  7. tomato pasteAdd the blended tomato paste and cook for 5 minutes.
  8. chicken and cookAdd the marinated chicken and cook for 6 minutes, stirring to coat the chicken in the masala.
  9. chicken is cooked Season with salt, lower the heat, cover, and cook for 8 minutes until the chicken is cooked through, stirring halfway.
  10. Add masala

    Add the fennel seeds, black pepper, and garam masala. Stir well and cook for a couple more minutes.

  11. ServeGarnish with fresh coriander and serve hot with naan bread, tandoori roti, or a fresh salad.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 20g31%
Saturated Fat 5g25%
Sodium 600mg25%
Total Carbohydrate 10g4%
Dietary Fiber 2g8%
Sugars 5g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Notes for Chicken Bhuna Recipe

  • Marination: Marinating the chicken overnight enhances the flavors and tenderness. Ensure the chicken pieces are evenly coated with the marinade for best results.
  • Onion Browning: Browning the onions properly is crucial for developing the rich, caramelized flavor characteristic of a good Bhuna.Stir frequently to avoid burning and ensure even cooking.
  • Spice Balance: Adjust the chili powder according to your heat preference. Kashmiri chili powder is milder and adds a vibrant color without too much heat. Freshly ground spices can enhance the flavor profile significantly.
  • Cooking Technique: The Bhuna technique involves frying the spices and ingredients at high heat to develop deep, robust flavors.Lower the heat when simmering to allow the chicken to cook through without drying out.
  • Serving Suggestions: Chicken Bhuna pairs well with naan, tandoori roti, or steamed basmati rice.A fresh salad or raita can balance the richness of the dish.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to maintain moisture.
  • Nutritional Information: Each serving contains approximately 350 kcal, 30g of protein, 20g of fat, 10g of carbohydrates, 2g of fiber, and 600mg of sodium.
Read it online: https://catalancooking.com/recipe/chicken-bhuna-recipe-easy-home/

Chicken Bhuna is a popular South Asian curry dish known for its rich, thick sauce and intense flavors. The term “bhuna” refers to the cooking method used in preparing the dish, which involves frying spices and meat or vegetables over high heat to develop a deep, caramelized flavor

Origins and History

Regional Roots: The bhuna technique is believed to have originated in the Bengal region of northeast India and western Bangladesh. It was traditionally used in preparing meals for Indian rulers and aristocrats before becoming popular among the general population.

Cooking Method: The method involves frying spices in hot oil until they form a paste, which is then used to season the meat or vegetables. This technique helps to concentrate the flavors and create a thick, aromatic sauce.

Popularity: Over time, Chicken Bhuna has become a staple in Indian cuisine and is widely enjoyed in Indian restaurants around the world, especially in the UK and other parts of Europe.