Chicken Bhoona
Immerse yourself in the rich, aromatic flavors of Chicken Bhoona, a hearty and comforting Indian dish that's perfect for any occasion. This recipe features tender chicken pieces simmered in a robust, slow-cooked masala made from golden caramelized onions, finely spiced tomatoes, and a velvety touch of yogurt. Infused with a medley of warm spices like cumin, turmeric, garam masala, and red chili, each bite is bursting with bold, layered flavors. The secret lies in the "bhoona" technique, where ingredients are carefully sautéed to build depth and complexity. Ready in under an hour, this dish pairs beautifully with fluffy naan or fragrant basmati rice, making it an ideal choice for weekday dinners or special gatherings. Elevate your culinary repertoire with this easy-to-follow Chicken Bhoona recipe that guarantees restaurant-quality results from the comfort of your kitchen!
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Recipe Information
Ingredients
- 750 grams Chicken (bone-in or boneless, cut into medium pieces)
- 3 large Onions (finely sliced)
- 3 medium Tomatoes (finely chopped)
- 2 tablespoons Ginger-garlic paste
- 3 tablespoons Plain yogurt
- 4 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Salt
- 3 tablespoons Fresh cilantro (chopped)
- 200 milliliters Water
Instructions
Heat the oil in a large pan or wok over medium heat.
Add cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the sliced onions and sauté until golden brown, which should take 8-10 minutes.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the turmeric powder, red chili powder, and coriander powder. Stir well to coat the onions in the spices.
Add the chopped tomatoes and cook until they break down and the oil starts to separate from the mixture, about 8 minutes.
Whisk the yogurt to remove lumps and add it to the pan. Cook for another 3 minutes, stirring well.
Add the chicken pieces and stir to coat them in the masala. Cook for 5 minutes, stirring occasionally.
Pour in the water, cover with a lid, and let the chicken simmer on low heat for 20 minutes or until fully cooked and tender.
Stir in the garam masala powder and salt, adjusting the seasoning if needed.
Cook uncovered for another 5 minutes to thicken the gravy to your desired consistency.
Garnish with freshly chopped cilantro and serve hot with naan or rice.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.2 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
