Bhuna
Bhuna is a thick, intensely concentrated curry known for its 'dry-roasted' sauce and deep, mahogany colour. The dish is created by frying spices in hot oil before adding meat or vegetables, which then slow-cook in their own juices until the liquid reduces into a rich, clinging glaze. This 'pot-roasting' technique results in a powerful, savoury flavour profile that is exceptionally aromatic and hearty, making it a firm favourite for those who enjoy a dense, spice-heavy experience.
Cuisines
Cooking Instructions
Cooking: 40 minutes
Notes:
Dry-roasting the kasuri methi (fenugreek leaves) in a dry pan before crushing enhances its aromatic herbal fragrance.
Adjust the number of fresh green chillies and chilli powder according to your preferred spiciness level.
Arranging the chicken pieces meat-side down during simmering ensures even heat distribution and better caramelisation.
Sauté Whole Spices and Onions
Heat the olive oil blend in a large pot over high heat. Add the bay leaves, cinnamon sticks, black cardamom, green cardamom, cumin seeds, and dried whole Kashmiri chillies, sizzling until aromatic. Add the finely diced onions and fry for 8 minutes over medium-high heat until golden brown.
Cook Ginger, Garlic, and Tomatoes
Stir in 3 tablespoons of ginger and garlic paste, frying for 1 minute until fragrant. Add the Kashmiri chilli powder, regular chilli powder, ground coriander, ground cumin, ground turmeric, and salt, stirring briefly. Add the roughly chopped vine tomatoes, cover, and cook over medium-high heat for 6 to 8 minutes until the tomatoes break down completely into a rich masala.
Bhuna the Chicken
Add the chicken pieces to the pot, leaving the lid off, and cook over medium-high heat for 15 minutes, stirring occasionally, until the chicken is well seared and the sauce reduces and thickens.
Add Green Chillies and Simmer
Stir in the green chillies and pour in 150ml of water. Turn the chicken pieces meat-side down, cover with the lid, lower the heat to medium-low, and simmer gently for 8 to 10 minutes until the chicken is tender and the oil separates at the surface.
Finish and Serve
Uncover and stir the curry gently. Sprinkle over the crushed dry-roasted kasuri methi and garam masala, tossing for 1 minute. Garnish generously with fresh coriander and serve hot with naan or rice.
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Ingredients
| Chicken Thighs and Drumsticks | 1kg |
| Onions | 2 |
| Vine Tomatoes | 5 |
| Green Chillies | 5 |
| Ginger and Garlic Paste | 3 tbsp |
| Olive Oil Blend | 100ml |
| Water | 150ml |
| Bay Leaves | 2 |
| Cinnamon Sticks | 2 |
| Black Cardamom Pods | 1 |
| Green Cardamom Pods | 4 |
| Cumin Seeds | 1 tsp |
| Dried Whole Kashmiri Chillies | 3 |
| Salt | 1½ tsp |
| Kashmiri Chilli Powder | 1 tbsp |
| Ground Coriander | 1 tbsp |
| Turmeric | 1 tsp |
| Chilli Powder | 1 tsp |
| Ground Cumin | 1 tsp |
| Kasuri Methi | 1 tbsp |
| Garam Masala | 1 tsp |
| Fresh Coriander | 3 tbsp |
