Part 1: Bold, Rich, and Pure Comfort in a Bowl

If there’s one dish that instantly brings back memories of Friday night takeaways, it’s Chicken Bhuna. Deeply spiced, rich in flavour, and just saucy enough to coat every bite of rice or naan, this homestyle version gives you all the depth of your favourite curry house meal—with none of the mystery ingredients.

What I love most about bhuna is its thick, almost jammy texture. It’s not like a creamy tikka masala or a soupy madras. Instead, it’s all about slow-cooked onions, gently caramelised and simmered with tomatoes and warm spices, clinging to tender bites of chicken thigh. It’s hearty, bold, and ridiculously satisfying.

And the best part? It’s surprisingly easy to make at home. No need for curry pastes, jarred sauces, or trips to specialty stores—you probably have most of the ingredients in your cupboard already. Just give yourself a bit of time to cook things slowly, and you’ll be rewarded with layer after layer of flavour.

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🛒 Ingredients You’ll Need

For the Curry:

• 600g boneless, skinless chicken thighs, cut into bite-sized chunks

• 2 large onions, finely sliced

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 400g tin chopped tomatoes

• 1 tbsp tomato purée

• 1 tsp sea salt

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp garam masala

• ½ tsp mild chilli powder (adjust to taste)

• ½ tsp ground turmeric

• 2 tbsp sunflower oil

• Small handful fresh coriander, chopped (for garnish)

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🍛 Let’s Get Cooking

Step 1: Build the Base with Onions

Start by warming the sunflower oil in a large, deep pan over medium heat. Once it’s hot, toss in your finely sliced onions. This is where the magic starts. Take your time here—cook them gently for about 10 to 12 minutes, stirring often, until they’re soft, golden, and caramelised. You’re not just softening them—you’re coaxing out their natural sweetness to form the rich base of the curry.

Step 2: Add Garlic and Ginger

Once the onions are soft and golden, stir in the minced garlic and grated ginger. Cook for just 1 minute, until everything smells fragrant. You’ll know it’s ready when your kitchen starts smelling like your favourite curry house.

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🔥 Spice it Up

Now it’s time for the spices—the real heart of the bhuna.

Sprinkle in your ground cumin, coriander, garam masala, chilli powder, turmeric, and sea salt. Stir them through the onions and toast for about a minute. This little step intensifies the spice flavours and gives that deep, earthy aroma that makes bhuna so distinct.

You should be seeing a thick, aromatic mixture forming. It’ll smell incredible.

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🍅 Add Tomatoes & Simmer

Next, pour in your chopped tomatoes and tomato purée, giving everything a good stir to combine. Let this simmer gently for 10 minutes, stirring occasionally, until it thickens into a deep, brick-red sauce. The tomatoes will lose their tinny edge, and everything will start to meld into a rich, flavourful base.

If you want a slightly smoother sauce, you can mash down the tomatoes with your spoon as it cooks or give it a quick blitz with a stick blender before adding the chicken—but I personally love the rustic texture.

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Coming Up in Part 2: Cooking the Chicken, Getting the Perfect Bhuna Texture & Pro Tips for Takeaway-Level Flavour
[Continue to Part 2 →]

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Part 2: Simmering to Perfection + Pro Tips for a Knockout Bhuna

So far, you’ve got a rich, deeply spiced base bubbling away. Now it’s time to bring it all together with juicy chicken thighs that soak up all that flavour.

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🍗 Step 5: Add the Chicken

Toss your chicken pieces into the pan and stir well to coat them in that thick, spiced tomato-onion mixture. This part is important—make sure every bite of chicken gets a good coating of the sauce.

Cover the pan and let it simmer gently for 20–25 minutes, stirring every now and then. If things start to look a little dry, add a splash of water (just a tablespoon or two) to loosen it up—but remember, bhuna is meant to be a drier curry. You want that sauce to cling to the chicken, not drown it.

By the end of the simmer, the chicken should be completely cooked through and beautifully tender. You’ll notice the sauce has thickened further and darkened slightly—that’s exactly what you want.

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🌿 Step 6: Finish with Fresh Coriander

Right before serving, stir through a handful of chopped fresh coriander. It brightens up the whole dish and gives it that final flourish.

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🍽 Serving Suggestions

This Chicken Bhuna is a hearty main that doesn’t need much fuss. Here’s how I love to serve it:

• With fluffy basmati rice – the thick sauce clings perfectly to each grain.

• With naan or roti – something to scoop up that rich curry is always welcome.

• With cucumber raita – for a cooling contrast to the spices.

• A side of mango chutney or lime pickle – if you love that tangy-sweet-sour kick.

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💡 Tips for the Best Homemade Bhuna

• Use chicken thighs – they stay juicy and tender after long simmering. Chicken breast can dry out easily in this type of curry.

• Don’t rush the onions – this isn’t a step to skip. The depth of flavour depends on those slow-cooked, caramelised onions.

• Spice it your way – like it hotter? Add extra chilli powder or even a green chilli for heat. Want it milder? Just reduce the chilli.

• Let it rest – curry often tastes even better after sitting for a while. If you can, make it a few hours ahead or even the night before.

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There’s nothing fancy about this dish, and that’s exactly why it’s so good. Bold, unfussy, and packed with flavour—it’s comfort food with a kick.

[Next up in Part 3: FAQs + Final Tips and a Curry Night Conclusion]

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Part 3: FAQs + Final Thoughts

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🤔 Frequently Asked Questions

1. Can I use chicken breast instead of thighs?
Yes, but thighs are more forgiving and stay juicier after simmering. If using breast, reduce the simmering time to avoid drying out.

2. Is Chicken Bhuna spicy?
It has a gentle warmth rather than intense heat. You can adjust the chilli powder to your liking.

3. Can I make this vegetarian?
Absolutely! Swap the chicken for firm tofu, paneer, or even chickpeas and add a few extra veggies like bell peppers or mushrooms.

4. Can I make this ahead of time?
Yes, and it tastes even better the next day. Store in the fridge for up to 3 days, or freeze for up to 2 months.

5. What’s the difference between a bhuna and other curries?
Bhuna is thicker, with less sauce and a deeper, richer flavour from cooking the spices and onions down into a thick base.

6. How do I stop the sauce from drying out?
Add small splashes of water as needed during cooking. Just don’t overdo it—you want it thick and clingy, not watery.

7. Can I double the recipe?
Yes! It scales up easily—just use a large enough pan and give it a few extra minutes to simmer.

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🥘 Final Thoughts

This Homestyle Chicken Bhuna is a total winner. It’s warm, bold, and seriously satisfying—the kind of dish that makes you want to curl up with a big bowl, some rice, and maybe a side of naan for good measure. Whether you’re a seasoned curry lover or just dipping your toes into cooking your own Indian dishes, this one’s a great place to start.

It’s low on fuss, high on flavour, and perfect for a cozy night in. So go on—ditch the takeaway app, gather your spices, and give this from-scratch bhuna a go. I promise it’ll earn a spot in your regular rotation.

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