Chicken Bhuna

Name: Chicken Bhuna
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Chicken (bone-in): 800g; Onion: 200g, finely chopped; Tomato: 150g, finely chopped; Ginger paste: 1½ tsp; Garlic paste: 1 tsp; Turmeric: 1 tsp; Red chilli powder: 2 tsp; Coriander powder: 1 tsp; Garam masala: 1 tsp; Dry red chilli: 2; Mustard oil: 4 tbsp; Salt: 1½ tsp; Fresh coriander: 3 tbsp; Trust the process — adding water defeats the purpose of bhuna; If it sticks, loosen with a tbsp of water, immediately dry down again; Great with paratha, bhakri or as a rice side; Leftovers make extraordinary wraps

🍗 Non-veg🌾 Gluten-free📊 Medium

Chicken pieces dry-fried in a deeply reduced masala with onion, tomato and whole spices — no gravy, deep flavour, served straight from the kadai.

⏱️15 minPrep

🔥40 minCook

🕒55 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Chicken Bhuna

Season; fry chicken until golden-brown all over.
Remove.
Add dry chilli; fry 30 sec.
Fry onion to very dark golden-brown — almost charred.
Add ginger-garlic, tomato, spice powders; bhuna, adding water only in tablespoon splashes, until oil surfaces.
Return chicken; toss in masala.
Cook 10–12 min on medium-low with no water — the chicken releases moisture that is then reabsorbed.
The result is dry-coated chicken.
Garam masala and coriander.
No gravy — this is a dry dish.

📖 Cultural notes

|---|---|---|---|---| | 395 kcal | 44g | 12g | 19g | 2g | Chicken Bhuna is the dry-style counterpart to Chicken Kosha — both are beloved in Kolkata's working-class neighbourhoods where a filling, flavourful dinner without a lot of gravy is preferred. Street dhabas and late-night restaurants on Kolkata's arterial roads serve chicken bhuna all night with paratha — it is the fuel of the city's night workers, taxi drivers and insomniacs. ---

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