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!
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.
What do you serve chicken bhuna karahi with?
If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.
Want to start your chicken bhuna karahi meal off with a bang? How about fried shop bought poppadoms or if you’re feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.
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.
Chicken bhuna karahi in step by step photos…
- 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
- 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.
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Amount Per Serving: Calories: 378Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 19mgSodium: 2259mgCarbohydrates: 42gFiber: 10gSugar: 18gProtein: 15g