Chicken Bhuna Recipe | Bhuna Murgh | Indian Spiced Slow Roasted Chicken
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Chicken – 750 gms, use bone-in pieces for this recipe
  • Vegetable or Mustard oil – 4 tbsp
  • Onion – 2, large, finely chopped
  • Tomato – 1, large, finely chopped
  • Bell pepper (red/green/yellow) – 1, cut into 1 inch squares [I used red]
  • Green chilli – 1, chopped
  • Red Chilli powder – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 4 tsp
  • Garam masala – 2 tsp
  • Turmeric powder – ¼ tsp
  • Ginger paste – 2 tsp
  • Garlic paste – 2 tsp
  • Salt to taste
  • Fresh coriander leaves – ½ cup, chopped
  1. Take a heavy bottomed pan and add the oil to it. Once the oil is hot add the chopped onions and sauté for just couple of minutes.
  2. Then add the ginger and garlic paste and all powdered spices – turmeric, red chilli, cumin, coriander and garam masala. Give a good stir.
  3. Add the chicken to the pan and stir to mix everything well. Make sure that all the chicken pieces are coated well with the spices.
  4. Now cover the pan and cook on lowest flame for 15 minutes.
  5. After about 15 minutes, add chopped tomatoes and salt. Mix well. The chicken should have released good amount of water, so do not add any more water. Only if you feel that the pan is too dry, add just few splashes of water.
  6. Now cook the chicken uncovered until it gets tender and all the water is evaporated. This is a dry dish with all the flavorful spices coating the succulent chicken pieces.
  7. Garnish with freshly chopped coriander leaves and serve your warm chicken bhuna with flat breads like naan or phulka. Enjoy!
Recipe by Flavor Quotient at