Chicken Bhuna


  • 150 ml oil (approx)
  • 2 large onions sliced
  • 1 heaped tsp crushed ginger
  • 1 heaped tsp crushed garlic
  • 2 tsp mixed curry powder
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp sugar (to balance acidity of passata)
  • chopped coriander to garnish
  • method:
  • 6. fry the spices uncovered for a couple of minutes.


  1. In a large wok, heat 150ml of oil

  2. When hot add the whole spices (cinnamon sticks, bay leaves and cardamom pods)

  3. Add the 2 sliced onions followed by 1

  4. Tsp of ginger and 1

  5. Tsp of garlic

  6. Add salt (1 - 1

  7. Tsp) and cover the wok and cook onions till soft, about 8 - 10 mins

  8. When you can see the oil has separated from the onions add your spices; 2 tsp mixed curry powder, 1 tsp chilli powder, 1 tsp turmeric powder, 1 tsp tandoori masala powder, 1 tsp cumin powder and 1 tsp coriander powder

  9. Fry the spices uncovered for a couple of minutes

  10. Add tomato passata and 1 tsp sugar

  11. Add the washed chicken and cook uncovered for about 5 - 8 minutes stirring occasionally to cook the chicken evenly

  12. You want to cook the outside of the chicken and turn it from pink to white

  13. Now cover the wok again and over a medium flame cook chicken through completely till it releases its fluids, stir occasionally (about 10 minutes)

  14. Once the fluids are released, add 5 - 7 green chillies and turn up the heat, cook on high for about 5 minutes

  15. Do not add any water to this curry, the sauce comes from the fluids from the chicken and it should be thick

  16. Garnish with coriander before removing from the heat

  17. Serve with plain basmati or pilau and a salad

  18. Enjoy!

  19. Bon appétit!! ?? #afeliaskitchen #chicken #curry #indian #desi #foodlover #vscofood #goodfood #nomnom #tasty

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