This Chicken Bhuna is a rich, thick, and heavily flavored curry that is perfect for serving with naan bread. You can make it as spicy or as mild as you like. It isn't a saucy curry, more a wonderfully thick curry that coats and clings to the juicy chunks of chicken. The key to the dish is to fry the onions and tomatoes well to allow them to caramelize, and this thick, rich sauce is then used to cook the chicken, which releases moisture as it cooks, leaving you with a thick flavor-packed curry.
Heat the oil in a pan and add the onion; cook over medium heat for 10 minutes until the edges are starting to brown.⅓ cup/ 6tablespoon oil2 large onions
Add the garlic and ginger and fry for 30 seconds.6 cloves garlic1 tbsp ginger
Add the tomatoes and spices. Cook over medium-high heat for 10 minutes, stirring often, until the sauce is thick and the oil separates from the tomato.1 can crushed tomatoes4 tsp ground coriander3 tsp ground cumin2 tsp paprika1 tsp salt1 tsp turmeric½ tsp fennel powder½ tsp cayenne pepper½ tsp garam masala
Add the chicken and stir it into the sauce so each piece is well coated.1.6 lb/ 750g chicken thighs
Turn the heat to low, cover the pan, and cook for 15 minutes. (see note 1)
Remove the lid and cook for a further 10 minutes, stirring often.
Add the chopped green chili if using, and serve garnished with cilantro. green chili fresh cilantro
Notes
The curry will look very dry when you add the chicken, but it releases moisture and thins out the sauce as it cooks. If it starts to stick, add ¼ cup of chicken broth.