Name: Chicken Bhuna Karahi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian/Pakistani
Ingredients: 1 x 1.5kg (3 lbs) chicken, skin removed and cut into 10 pieces; FOR THE MARINADE; 2 - 3 tsp chilli powder; 1 tsp ground turmeric; 1 tsp salt; 3 tbsp lime or lemon juice; FOR THE CURRY; 125ml (1/2 cup) rapeseed (canola) oil; 3 large red onions, very finely chopped; 2 tbsp garlic and ginger paste; 6 tomatoes, halved; 5 green finger chillies, slit lengthwise down the middle; 4 tbsp fresh coriander, finely chopped; 1 tsp kasoori methi (dried fenugreek powder); Salt to taste; 1 lemon, sliced to garnish; FOR THE BHUNA SPICE BLEND; 1 tbsp cumin seeds; 1 tbsp coriander seeds; 1 tbsp black peppercorns; 1 star anise; 4 black cardamom pods, seeds only; 3 cloves; 1 x 5cm (2 inch) cinnamon stick; 1 tsp fennel seeds

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A delicious and thick sauce! This chicken bhuna karahi recipe is one you need to try soon.

This is a chicken bhuna karahi recipe that is just like you’ll find in northern India and Pakistan. I know because I watched them being made and took notes. You are in for a treat with this chicken karahi!

Chicken cooked in a rich tomato sauce. Chicken bhuna karahi is amazing served with naans or chapattis.

How much oil?!

Street food style chicken bhuna karahi is cooked with a lot of oil. At street food stands, the chicken is first deep fried to cook. You could used less oil for this step or go authentic and deep fry.

When it comes to preparing the chicken bhuna karahi sauce, you will pour most of the oil out of the pan but at least 80ml (1/3 cup) is left in. Usually more like 125ml (1/2 cup) but I use less.

The oil helps break down the sauce and it does rise to the top at the end of cooking. So you could skim it off if you like or leave it for a more traditional look and flavour.

Can I make chicken bhuna karahi with less oil?

Yes, but it will not be quite the same. You will need to add about 125ml (1/2 cup) of water to help make the sauce.

The resulting sauce will be thinner and it will not be authentic but it will still taste good.

So if you are on a diet, try another recipe or use about 2 tbsp oil and wing it.

Do I have to cook the chicken on the bone?

Absolutely not! That said, you will get more flavour if you use bone in chicken pieces.

Karahis are meant to be eaten by hand. The bone in chicken pieces are picked up and eaten and the sauce is usually scooped up with hot chapattis or naans.

Chicken bhuna karahi in step by step photos…

Get all of your ingredients together before starting. It’s easier that way.

Chicken marinating in chilli powder, salt and turmeric

Apply the chilli powder, salt and ground turmeric to the chicken and set aside. This can be done a day ahead of cooking.

Roast the whole spices over a medium heat until warm to the touch and fragrant. Then grind to a fine powder.

Fry the chicken in the oil over a high heat until just cooked through. Then transfer to a plate with a slotted spoon. You could deep fry the chicken too as I did above.

Transfer the cooked chicken to a plate and pour out most of the oil. Fry the chopped onions for 7 minutes or until golden brown. Stir in the garlic and ginger paste and chillies. Then add the tomatoes.

Cover the karahi and simmer over a low to medium heat. Then, using tongs or your hand, remove the tomato skins. They should come off easily.

Return the chicken to the pan and add the prepared bhuna spice blend. Cover and simmer on low for 7 minutes.

Remove the lid and continue cooking to thicken the sauce over a high heat. To finish, season with salt to taste and squeeze in the lemon juice.

Yield: 4

Chicken Bhuna Karahi

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

1 x 1.5kg (3 lbs) chicken, skin removed and cut into 10 pieces
FOR THE MARINADE
2 - 3 tsp chilli powder
1 tsp ground turmeric
1 tsp salt
3 tbsp lime or lemon juice
FOR THE CURRY
125ml (1/2 cup) rapeseed (canola) oil
3 large red onions, very finely chopped
2 tbsp garlic and ginger paste
6 tomatoes, halved
5 green finger chillies, slit lengthwise down the middle
4 tbsp fresh coriander, finely chopped
1 tsp kasoori methi (dried fenugreek powder)
Salt to taste
1 lemon, sliced to garnish
FOR THE BHUNA SPICE BLEND
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp black peppercorns
1 star anise
4 black cardamom pods, seeds only
3 cloves
1 x 5cm (2 inch) cinnamon stick
1 tsp fennel seeds

Instructions

Put all of the bhuna spice blend spices in a frying pan and roast them over a medium high heat until warm to the touch and fragrant but not yet smoking. This should take about 3 minutes. If your spices begin to smoke, get them off the heat. Pour onto a plate to cool some and then grind to a fine powder using a spice grinder or pestle and mortar. Set aside.
Pour the chicken pieces into a mixing bowl and sprinkle the chilli powder, turmeric, salt and lemon juice over the top. Mix well with your hands or a spoon to coat. Set aside to marinate for about 30 minutes or just start cooking. The longer marination time will help intensify the flavours.
When ready to cook, heat the oil over a high heat and when visibly hot, add the finely chopped onions. Fry, stirring often for about 7 minutes or until the onions are beginning to turn a light, golden brown. Stir in the garlic and ginger paste and fry for a further 30 seconds. Lower the heat to medium and add the diced tomatoes and chillies and the chicken.
Stir well to combine and continue stirring for a couple of minutes. At this time, your pan might be looking a bit dry. That is what you are looking for as bhunas are dry curries. Lower the heat to low and cover the pan to simmer gently for 8 minutes. Lift the lid and give it another good stir and then stir in the bhuna spice blend, chilli powder and turmeric.
The onions, chicken and tomatoes will have released liquid into the sauce and your bhuna will look nowhere near as dry as earlier. Cover the pan again and continue cooking over a low heat for another 5 to 6 minutes.
Lift the lid again and your bhuna will be much more liquidy.
Turn the heat up to medium high and cook for a further 7 to 10 minutes to thicken the sauce. When the sauce consistency is to your liking, try the curry and add salt and pepper to taste. Add the kasoori methi by rubbing it between your fingers and garnish with coriander and sliced lemons to serve.