Chicken (boneless) Bhuna Curry

Chicken (boneless) Bhuna Curry

Serves: 6 to 8 people                 Cooking Time: 35-40 minutes


  • 4 chicken breasts, cut into cubes
  • 150ml of oil (you would need a generous amount)
  • 4 finely chopped onions
  • 4 bay leaf
  • 3 cinnamon sticks
  • 4 cardamoms
  • 2 tbs of mince ginger
  • 2 tbs of garlic
  • 1 tsp of salt (adjust to your taste)
  • 2 big tbs of my mix spice
  • 1 tsp of crushed dry chillies
  • 1 tsp dry methi leaves
  • 5 green chillies
  • Handful of chopped coriander
  • 1 tsp of lemon juice
  • Water

Cooking instructions

In a hot saucepan, add in your oil and whole spices. Cook the whole spices for 5 minutes and then add in your onions, ginger, garlic, and salt. Cover and cook on medium heat for 10 minutes. Wait until the onions are soft. Now add in your chicken and cook for another 10 minutes.

Once the chicken has turned white, add in 2 tablespoon of mix spice. Cook for 5 minutes on medium heat. If the curry dries up, you can add few splashes of water and stir occasionally to prevent it from burning. Add your dry chillies and keep stirring. Cook for another 5 minutes.

Now add in half a cup of water, green chillies, and 1 teaspoon of lemon juice. Cover and cook it on low heat for 10 minutes. Then add in 1 teaspoon of methi leaves. Then add your coriander and adjust the salt to your taste. Serve with rice or naan bread.

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