Chicken Bhuna

‘Bhuna’ is actually a cooking technique not a curry; meat and spices are fried at a hot temperature. My recipe reduces onions and tomatoes in Ghee along with spices, with this reduction the oils separate and create a thick gravy. The chicken is marinated overnight and cooked in this sauce, with added fennels seeds to create a unique taste.

  • 3 large chicken breasts
  • Marinade:
  • 2 cloves of garlic, grated
  • 1 tbsp grated ginger
  • 1/2 tbsp. Cumin powder
  • 1/2 tbsp. Coriander powder
  • 1/2 tbsp. Fenugreek powder
  • 1 tsp chilli powder
  • 1/2 tsp turmeric
  • 2 tbsp. Natural Yoghurt (I used greek)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Curry:
  • 3” chunk of ginger
  • 6 garlic cloves
  • 2 tbsp Ghee
  • 2 onions, sliced
  • 2 red chillies, halved lengthways
  • 1 tbsp. Cumin powder
  • 1 tbsp. Coriander powder
  • 1 tsp. Turmeric
  • 1/2 tsp chilli powder
  • 5 fresh tomatoes
  • 2 tbsp. Tomato puree
  • 1/2 tbsp fennel seeds
  • 1/2 tbsp garam masala
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 punnet baby plum tomatoes, halved
  • Dice the chicken into large chunks, set aside.
  • Chop the grated ginger and garlic together until it is like a paste, mix with all of the other marinade ingredients then mix with the chicken, place in a bag or a sealed container and into the fridge overnight.
  • Blend the ginger and garlic from the curry ingredients with a little water to make a puree, set aside.
  • Blend the tomatoes with the tomato puree until smooth, set aside.
  • Heat the ghee, and cook the onions slowly until golden, this should take around 8-10 minutes. Add the chillies and ginger/garlic mix. Cook for 2 minutes more before adding the cumin, coriander, turmeric and chilli powder. Mix well. 
  • Add the pureed tomatoes, and let this simmer and reduce for around 10-15 minutes. Do not add water, the idea with for the oils to separate, you should start to see them sit above the tomato sauce.
  • Once reduced add the chicken and all of its marinade. Stir well. 
  • While this is simmering, take the fennel seeds and place into a pestle and porter, roughly crush these up then add to the curry.
  • Add the garam masala, the baby plum tomatoes and season with salt and pepper.
  • Once the chicken is cooked through; try not to over cook this as breast can become dry, turn off the heat. You want the baby tomatoes to still be whole and not fully cooked so you get a juicy fresh bite when eating them.
  • Serve with a sprinkle of fresh coriander and an extra sprinkle of fennel seeds for decoration.