One Pot Chicken Bhuna (BIR Style)

Ingredients

• 4 tbsp Vegetable oil
• 1 Onion (finely chopped)
• 0.5 tsp Salt (or to taste)
• 1 tbsp Ginger garlic paste
• 1 tbsp Tomato puree (concentrated)
• 1 tbsp Mixed powder (or curry powder)
• 0.5 tsp Kashmiri chili powder
• 0.5 tsp Cumin powder
• 0.5 tsp Coriander powder
• 400 g Chicken breast (cut into bite-sized pieces)
• 150 ml Water (hot water preferred)
• 0.5 Fresh tomato (cut into wedges)
• 2 Green chilies (slit lengthwise)
• 0.25 tsp Garam masala
• 1 tsp Dried fenugreek leaves (Kasuri Methi, crushed between palms)
• 1 tbsp Fresh coriander (chopped)

Steps

1. 1

   Heat 4 tablespoons of vegetable oil in a pan or kadai over medium-high heat.

2. 2

   Add the finely chopped onion and 1/2 teaspoon of salt. Sauté the onions for 5-7 minutes until they are soft and starting to turn golden brown.

3. 3

   Add 1 tablespoon of ginger garlic paste. Stir and cook for about 1 minute until the raw smell disappears.

4. 4

   Stir in 1 tablespoon of tomato puree and cook for another minute, allowing it to darken slightly.

5. 5

   Reduce the heat to low and add the ground spices: 1 tablespoon mixed powder (curry powder), 1/2 teaspoon Kashmiri chili powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon coriander powder.

6. 6

   Add a splash of water to the spices to prevent them from burning. Stir well to form a thick paste and cook for 2 minutes until the oil begins to separate from the masala.

7. 7

   Increase the heat to medium and add the chicken pieces. Stir well to coat the chicken thoroughly in the spice paste. Cook for 3-4 minutes until the outside of the chicken is sealed and opaque.

8. 8

   Pour in approximately 150ml of hot water. Bring to a simmer, then cover the pan with a lid. Cook for 8-10 minutes, or until the chicken is cooked through and the sauce has thickened to a bhuna consistency.

9. 9

   Remove the lid. Add the tomato wedges and slit green chilies. Cook for another 2 minutes.

10. 10

    Sprinkle 1/4 teaspoon of garam masala and 1 teaspoon of dried fenugreek leaves (Kasuri Methi) over the curry. Stir gently.

11. 11

    Garnish with fresh chopped coriander and serve hot with naan or rice.

Notes

The key to a good bhuna is the 'bhooning' process—frying the spices and onions until the oil separates. If the sauce becomes too dry at any point, add a tiny splash of water to prevent sticking. Mixed powder is a standard BIR blend of turmeric, coriander, cumin, and curry powder.

Nutrition per serving

• main
• chicken
• curry
• bir
• indian
• one-pot
• spicy