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Chicken Bhuna recipe (yogurt based chicken curry)

Chicken Bhuna – Chicken curry (serving size – 4)

Food pairing suggestion – Chicken Bhuna can be served with rice/ naan/ roti

Utensils required

Wide heavy bottomed pan with lid



2 pounds Chicken breast (cut into 1 inch pieces)

1 cup finely chopped onion

1 cup diced tomato

2 tablespoons ginger and garlic paste

5 tablespoons olive oil / vegetables oil

4 dried red chilies

1 teaspoon cumin seeds

1/4 cup plain yogurt

1 tablespoon coriander seeds

1 teaspoon fennel seeds

1 teaspoon whole black pepper

4 cloves

4 cardamoms

1 teaspoon chili powder

3/4 teaspoon salt

1/4 cup finely chopped cilantro


1. Heat a wide pan on the stove. Add 1 tablespoon coriander seeds, 1 teaspoon fennel seeds, 1 teaspoon whole black pepper, 4 cloves and 4 cardamoms in the pan. Dry roast the spices until they turn dark brown in color.

2. Transfer the roasted spices into a plate and let it cool down. Once the spices cool down, blend them into affine powder.

3. Heat a wide pan on the stove. Add 5 tablespoons oil in the pan. When the oil is hot add 1 teaspoon cumin seeds, 4 dried red chilies and 1 cup chopped onion.

4. Fry the onion until it turns golden brown in color.

5. Once the onion turns golden brown in color add 2 tablespoons of ginger and garlic paste, 1 cup diced tomatoes, 1 teaspoon chili powder, 3/4 salt and the powdered dry roasted spices.

6. Cook the contents in medium heat for 3 minutes.

7. After 3 minutes add the chicken and 1/4 cup plain yogurt into the pan and mix well.

8. Close the pan and cook in medium heat. Stir occasionally to avoid burning.

9. When the chicken is cooked add 1/4 cup freshly chopped cilantro and switch off the heat. Chicken Bhuna is ready.


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