Bhuna Chicken

House parties, loud playlists, clinking glasses, and people hovering around the kitchen — this bhuna chicken is made for that energy. With New Year and Christmas celebrations lining up, this is the kind of dish you put on the table when you want something bold, comforting, and guaranteed to disappear fast. Slow-bhuna, deep-flavoured, and best enjoyed with friends who ask for the recipe before the night ends.

Ingredients for Bhuna Chicken

• P Mark Mustard oil: 3 tbsp

• Chicken (bone-in) – 1 kg

• Onions (finely sliced) – 3 large

• Ginger-garlic paste – 2 tbsp

• Tomatoes (finely chopped or pureed) – 3 medium

• Green chillies (slit) – 2–3

• Red chilli powder – 1½ tsp

• Turmeric powder – ½ tsp

• Coriander powder – 2 tsp

• Cumin powder – 1 tsp

• Garam masala – 1 tsp

• Salt – to taste

• Fresh coriander – for garnish

• Water – as required
  

Method for Bhuna Chicken

• Heat P Mark Mustard Oil till it just starts to smoke, then lower the flame. That sharp aroma means you are off to a good start.

• Add sliced onions and cook slowly till they turn deep golden and slightly caramelised. This step builds the base flavour, so take your time.

• Stir in ginger-garlic paste and green chillies. Cook till the raw smell disappears and the oil begins to separate.

• Add tomatoes, turmeric, red chilli powder, coriander powder, cumin powder, and salt. Bhuna well, stirring continuously, until the masala turns thick, glossy, and oil releases at the edges.

• Add chicken pieces and mix thoroughly, coating every piece with the masala.

• Let it cook uncovered for 8–10 minutes, stirring occasionally, until the chicken firms up and absorbs the spices.

• Splash in a little water, cover, and cook on low heat till the chicken is tender and the gravy clings tightly to the meat.

• Finish with garam masala and a final bhuna for a minute or two. Garnish with fresh coriander and switch off the heat.

• Your Bhuna Chicken is ready!

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