Chicken Bhuna Recipe

Name: Chicken Bhuna Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 650g pre cooked chicken tikka (thighs or breast) – I used Matt Cooper Bites Spicy Tikka Blend for the marinade but you can use the standard Tikka Blend; 2 tbsp ghee or oil; 2 large onions, finely chopped; 2 tbsp garlic and ginger paste; ½ pepper chopped into chunks; 2 large vine tomatoes, finely chopped or 200g tinned chopped tomatoes; 1 tsp cumin seeds; 1 tbsp Matt Cooper Bites Tikka Spice Blend (Spicy or Original) or 1 tbsp mild madras curry powder; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp turmeric; 2 tsp Kashmiri chilli powder; 1 tsp paprika; 1 tsp garam masala; Good pinch of kasuri methi; Salt to taste; 100ml boiling water; Fresh coriander, to garnish

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Chicken Bhuna Recipe

Rated 5.0 stars by 1 users

Cuisine

Indian

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

If you're after a proper curry house classic, this Chicken Tikka Bhuna is hard to beat. Rich, thick and packed with flavour, a Bhuna is all about letting the spices, onions and tomatoes cook down into an intensely savoury sauce that clings to every piece of chicken.

This version uses homemade Chicken Tikka, marinated with our Matt Cooper Bites Tikka Spice Blend, giving you all the smoky flavour you'd expect from your favourite Indian takeaway. It's a simple recipe that comes together in around 40 minutes, making it ideal for a weekend fakeaway or when you're craving a proper curry after work.

Unlike creamier curries such as a Korma or Butter Chicken, a Bhuna is thick, bold and full of spice. There's very little sauce left on the plate because every ingredient has been reduced down to concentrate the flavour.

What Is A Bhuna?

The word "bhuna" comes from the Urdu and Bengali word meaning to fry or to cook down. Traditionally, the spices are gently fried before the onions and tomatoes are slowly cooked until they caramelise and form a rich, intensely flavoured sauce.

Today's British Indian Restaurant Bhuna has become one of the UK's favourite curries. Rather than being swimming in sauce, it's known for its thick consistency, rich onion base and bold spice profile, making it a popular choice for anyone who enjoys a curry packed with flavour.

Why You'll Love This Chicken Tikka Bhuna

If you're looking for a curry that's rich without being heavy, a Bhuna is the perfect choice.

The homemade chicken tikka adds another layer of flavour, while the onions, tomatoes and spices create a thick sauce that's perfect for scooping up with naan or serving over fluffy basmati rice.

It's also a great recipe if you enjoy restaurant-style curries but don't want to spend hours in the kitchen or buy dozens of different spices.

This recipe was also created by Matt Hutson too, so you know it's going to be a good one!

Proper Curry House Flavour Made Easy

Our Matt Cooper Bites Tikka Spice Blend takes care of the chicken tikka, so you can recreate authentic curry house flavour without the complicated ingredient list.

Marinate the chicken, cook it until lightly charred and stir it through the rich Bhuna sauce for a homemade curry that's every bit as satisfying as your local takeaway.

More Curry House Recipes You'll Love

If you enjoyed this Chicken Tikka Bhuna, make sure you also try:

They're all designed to help you recreate proper British Indian Restaurant favourites at home using Matt Cooper Bites spice blends.

Author:

Matt Hutson

Cook Mode

Ingredients

650g pre cooked chicken tikka (thighs or breast) – I used Matt Cooper Bites Spicy Tikka Blend for the marinade but you can use the standard Tikka Blend
2 tbsp ghee or oil
2 large onions, finely chopped
2 tbsp garlic and ginger paste
½ pepper chopped into chunks
2 large vine tomatoes, finely chopped or 200g tinned chopped tomatoes
1 tsp cumin seeds
1 tbsp Matt Cooper Bites Tikka Spice Blend (Spicy or Original) or 1 tbsp mild madras curry powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
2 tsp Kashmiri chilli powder
1 tsp paprika
1 tsp garam masala
Good pinch of kasuri methi
Salt to taste
100ml boiling water
Fresh coriander, to garnish

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Directions

Heat the ghee or oil over a medium heat. Once hot, add the cumin seeds and let them sizzle for 1 minute.
Add the onions and a pinch of salt, then cook gently until soft.
Stir in the garlic and ginger paste and cook for 1 minute.
Add the peppers and cook for 2 minutes
Add all of the ground spices except the garam masala. Stir well to coat the onions, adding a splash of water if needed to stop the spices catching.
Add the tomatoes and stir through. Pour in the boiling water and cook for 10 to 15 minutes, stirring regularly, until the mixture thickens and the oil starts to separate.
Add the pre cooked chicken tikka and stir well to coat in the sauce.
Stir through the garam masala and kasuri methi.
Season with salt to taste, garnish with fresh coriander and serve.