Some of the best chicken I have ever eaten came out of the simplest masala. No onions, no long list of spices, no fresh tomatoes to chop. Just yogurt, tomato paste, ginger garlic and a few everyday spices, cooked patiently in a karahi until the masala turns thick, dark and glossy. This chicken bhuna is that recipe, and it has become my answer for busy days when I still want something that tastes like a dawat.
The word bhuna means slow frying and stirring the masala until the oil separates, and that is really where all the flavour comes from. The first few times I rushed this step and ended up with a watery gravy that tasted flat. Now I give the final bhunai a full five to seven minutes on higher heat, scraping the bottom of the karahi, and the difference is huge. The yogurt and tomato paste cook down into a rich coating that sticks to every piece of chicken.
My favourite part is the black pepper. A few whole peppercorns go into the hot oil at the start, and a generous spoon of freshly crushed pepper goes in right at the end. It gives the bhuna a warm, sharp heat that is different from the usual red chilli karahi. With hot naan, a plate of salad and some ginger strips on top, it disappears from the table very quickly.
Why This Simple Chicken Bhuna Works
- Tomato paste instead of fresh tomatoes gives deep colour and flavour without the extra water, so the masala thickens faster.
- Yogurt makes the chicken tender and gives the masala its creamy, slightly tangy body.
- Black pepper two ways, whole at the start and crushed at the end, adds both aroma and heat.
My Tips for the Perfect Bhuna
- Whisk the yogurt until smooth and add it on low heat while stirring, so it does not split.
- Do not skip the final bhunai. Wait for the oil to rise on the sides before switching off the stove.
- Crush the pepper fresh in a mortar or grinder for the best aroma.
- Use a karahi or a wide pan so the masala has room to reduce.
What to Serve With It
Chicken bhuna is best with hot naan or roti, a simple salad with lemon, and sliced onions. For another easy chicken salan, try my bhindi chicken, or for a quick beef option, my 25-minute beef qeema karahi.
Chicken Bhuna with Yogurt and Black Pepper
Ingredients
Equipment
Method
- Heat the oil in a karahi on medium heat. Add the whole black peppercorns and let them sizzle for 30 seconds.
- Add the ginger garlic paste and fry for 1 minute until the raw smell goes away. Do not let it turn brown.
- Add the chicken, turn the heat to high and stir-fry for 5 to 6 minutes until the chicken turns white on all sides.
- Add salt, red chilli powder and turmeric. Stir and cook for 2 minutes. If the spices start sticking, add a splash of water.
- Add the tomato paste with 2 tablespoons of water and bhuno for 3 to 4 minutes, stirring often, until it darkens slightly.
- Turn the heat to low. Add the whisked yogurt a little at a time, stirring continuously so it does not split.
- Cover and cook on low to medium heat for 12 to 15 minutes, stirring once or twice, until the chicken is tender.
- Uncover, turn the heat up to medium-high and bhuno for 5 to 7 minutes, stirring and scraping the bottom, until the masala thickens, clings to the chicken and oil rises on the sides.
- Sprinkle the crushed black pepper, mix and cook for 1 more minute.
- Garnish with coriander, ginger strips and dried red chillies. Serve hot with naan, roti and salad.
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