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
- 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.
- Add the ginger garlic paste and saute well for a few mins.
- Add finely chopped tomatoes and saute until tomatoes break down and the gravy gets pulpy.
- Add red chilly powder, turmeric powder, coriander powder and salt. Keep stirring until the oil begins to come out.
- 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.
- Add the powdered cashew, stir for few mins and add the chicken pieces.
- Add 1/2 cup of water and continue to cook the chicken on high flame.
- Cook until all the water evaporates and oil begins to come out.
- Turn off the flame and serve hot with rumali rotis or paavs.
- 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.
- 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.
- 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.
- You can add more tomatoes if you like the flavor if it. I prefer to have stronger onion flavor than tomatoes.