Chicken bhuna

This easy, healthy chicken curry is great for a weekend treat and is a guaranteed crowd-pleaser. No one could refuse a plate of this indulgent chicken bhuna

  • Prep:15 mins
    Cook:50 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 350
  • fat 21g
  • saturates 4g
  • carbs 8g
  • sugars 5g
  • fibre 2g
  • protein 30g
  • salt 0.43g


  • 2 medium onions, finely chopped
  • 100ml olive oil
  • 2 tsp ginger purée
  • 2 tsp garlic purée
  • 4 tsp mild curry powder
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 800g skinless boneless chicken thighs, diced
  • 100ml natural yogurt
  • 4 tbsp tomato purée
  • 2 tsp garam masala


  1. To make the onion purée, bring a small pan of water to the boil and add half the chopped onions. Boil them for 5 mins until soft, drain and puree with a hand blender or mini food processor.

  2. Heat a large saucepan on a high heat. Once it's hot add the oil and remaining chopped onions and reduce to a low heat. Cook the onions slowly and gently for 15-20 mins until golden brown in colour.

  3. Make a paste of ginger purée, garlic purée, curry powder, tumeric powder, chilli powder and a splash of water. Add to the pan of onions and stir in well. Fry for a couple of mins. Add the diced chicken and stir in well.

  4. Mix the yogurt, tomato purée and onion purée together in a jug with 800ml water. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 - 20 mins. Stir occasionally.

  5. Finally sprinkle in the garam masala and stir in well for the final 2 mins before serving.

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