Chicken bhoona is a delicious Indian dish made with chicken cooked in a rich, thick gravy made with tomatoes, onions, and a blend of aromatic spices. The dish is typically slow-cooked to allow the flavours to develop and the chicken to become tender, resulting in a hearty and flavourful meal that pairs well with rice or Indian breads. The bhoona style of cooking involves frying the meat in oil and spices until the sauce is reduced and the flavours are intensified, creating a dish that is both fragrant and satisfying.
Serves 4
Preparation time 20 minutes, Cooking time around an 1 hour, Overall time 1 hour and 20 minutes
Recipe Difficulty level - Beginner-Friendly / Intermediate Cook
Special equipment - None
Heat level - Medium
This Chicken Bhoona recipe draws inspiration from the traditional lamb bhoona gosht. While traditionally the chicken would be marinated in yogurt and spices, this simpler version for convenience still calls for a large quantity of onions and follows the Bhoona cooking method for the initial stages. The chicken is simmered with some water to ensure it cooks through perfectly, resulting in a dish that pairs beautifully with rice or bread. Enjoy this easy-to-follow recipe for a delicious meal!
Chicken Bhoona Recipe
Ingredients:
1 chicken breast per person
3 large onions finely chopped
4 tablespoons of ghee or coconut oil
4 large cloves of garlic, crushed
1 inch piece of ginger chopped quite small
1 teaspoon of chilli powder
3 teaspoons of ground coriander
2 teaspoons of ground cumin
1 teaspoon of ground turmeric
4 cardamon pods split open
2 bay leaves
1 teaspoon of Celtic or Himalayan salt
100ml of water or stock
2 chopped tomatoes
2 large mild green chillies
1 teaspoon of garam masala
chopped coriander leaves
How to make Chicken Bhoona
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Prep all your ingredients,
Heat ghee or coconut oil in a large pan over medium heat. Add chopped onions, crushed garlic, and chopped ginger, and sauté for about 5 minutes on high heat until they are fragrant and slightly caramelized.
Reduce the heat and incorporate ground coriander, cumin, chilli powder, and turmeric into the mixture. Cook for an additional 5 minutes, stirring regularly to prevent the spices from burning. If needed, add a splash of water to the mixture to maintain the desired consistency.
Increase the heat to high, add the diced meat and fry for 5 minutes the until the meat changes colour, stirring constantly, this will seal in the flavour. Next cover the pan with a lid and cook on low for 20 minutes stirring from time to time.
Uncover the pan and turn the heat to high and stir constantly; this is to remove the moisture that has come out of the onions, fry for about 5 minutes until most of the moisture has evaporated.
Add water, salt, bay leaves, and cardamom pods to the pan. Cover and simmer for about 20 minutes until the gravy thickens and the chicken is tender, stirring occasionally to prevent sticking. If the mixture becomes too dry, add a bit more water if needed.
Add the chopped fresh tomatoes and green chillies and stir fry for 10 minutes on high.
To complete the dish, add garam masala and freshly chopped coriander leaves. Stir well to incorporate the flavours and serve the Chicken Bhoona immediately. Enjoy!
Goes well with:
As we conclude this culinary journey, I hope these recipes have inspired you to create delicious meals in your own kitchen. Remember, cooking is not just about following instructions, but about adding your own flair and love to every dish. Stay curious, keep experimenting, and let the joy of cooking continue to nourish your soul. Thank you for joining me on this flavoursome adventure, and until next time, happy cooking!
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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