Chicken Bhuna

A street food which is said to be originated from Bengal, Chicken Bhuna is a side dish where the chicken is cut into small boneless pieces and cooked in a thick tomato based gravy. The dish gets its name from the Urdu word ‘bhunna’ meaning ‘to fry’ and that’s the key  specialty to this recipe; the spices are fried until the aroma mixes into the gravy and the meat is added to these spices and cooked completely in its own juices resulting in a very thick and flavorful gravy. Best paired with rumali rotis or paavs, the Chicken bhuna is definitely a royal treat!



  • Boneless chicken  cut into small bite sized pieces.
  • Onions – 3 finely chopped
  • Tomatoes – 2 finely chopped
  • ginger garlic paste – 2 teaspoons
  • Red chilly powder – 2 teaspoons
  • Coriander powder – 2 teaspoons
  • turmeric powder – 1 teaspoon
  • Thick yogurt – 2 teaspoons
  • powdered cashews – about 10-12
  • garam masala – 2-3 teaspoons
  • Salt to taste
  • Oil – 3-4 teaspoons


  1. In a pan, heat the oil and add finely chopped Onions. Fry well on high flame until the onion turns slightly brown and begins to get fried.
  2. Add the ginger garlic paste and saute well for a few mins.
  3. Add finely chopped tomatoes and saute until tomatoes break down and the gravy gets pulpy.
  4. Add red chilly powder, turmeric powder, coriander powder and salt. Keep stirring until the oil begins to come out.
  5.  Turn off the flame, let it cool for about 3-4 mins and add yogurt. continue to stir and turn on the flame back to high.
  6. Add the powdered cashew, stir for few mins and add the chicken pieces.
  7. Add 1/2 cup of water and continue to cook the chicken on high flame.
  8. Cook until all the water evaporates and oil begins to come out.
  9. Turn off the flame and serve hot with rumali rotis or paavs.


  1. This dish is entirely prepared on a high flame ensuring that the spices are fried properly. However, keep stirring frequently to avoid burning of the masalas. 
  2. If the chicken is harder and needs more time to cook, keep the flame on medium and once cooked, turn it back to high until gravy thickens. 
  3. Make sure you turn the flame off before adding yogurt because adding yogurt to hot gravy causes it to curdle badly giving it an unappetizing look.
  4. You can add more tomatoes if you like the flavor if it. I prefer to have stronger onion flavor than tomatoes. 



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