A Cozy Weeknight Curry
introduction
Savory, warmly spiced, and perfect for chilly evenings, this Savory Chicken Bhuna brings classic Indian flavors to your table with minimal fuss. It’s a pantry-friendly dish that browns the spices and chicken to build deep flavor, then simmers briefly for a saucy finish. The result is a bowl of comfort that’s great for weeknights or when you want something special without complicated steps.
Why You’ll Love This Savory Chicken Bhuna:
- Deep, caramelized flavor from bhuna-style cooking that’s rich without being heavy.
- Ready in about 30–40 minutes — ideal for busy weeknights.
- Uses affordable dark meat (chicken thighs) that stays juicy and forgiving.
- Great for meal prep; reheats beautifully and tastes even better the next day.
- Family-friendly heat level — easy to adjust for kids or spice lovers.
Ingredients Needed :
- Protein
- 1.5 pounds chicken thighs, diced
- Aromatics
- 2 teaspoons garlic, minced
- 1 piece green chili, chopped (adjust to taste)
- 1 tablespoon fresh ginger, grated
- Spices
- 0.5 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- to taste salt
- Tomatoes & Liquid
- 2 cups tomatoes, diced
- 0.5 cup water
- Oil & Finish
- 3 tablespoons vegetable oil
- 1 tablespoon lemon juice
- Garnish
- to taste fresh coriander (for sprinkling)
Step-by-Step Instructions :
- Heat 3 tbsp oil in a large skillet over medium-high heat. Add diced chicken thighs and cook until lightly browned on all sides, about 5–6 minutes. Remove and set aside.
- In the same skillet, lower heat to medium. Add minced garlic, grated ginger, and chopped green chili; sauté 1–2 minutes until fragrant.
- Stir in turmeric, chili powder, cumin, coriander, and salt. Cook spices 30–45 seconds to bloom the flavors, stirring constantly so they don’t burn.
- Add diced tomatoes and 1/2 cup water; simmer 4–6 minutes until tomatoes break down and the sauce thickens slightly.
- Return browned chicken to the pan, mix well, and simmer 6–8 minutes until chicken is cooked through and sauce coats each piece.
- Sprinkle 1 tsp garam masala and 1 tbsp lemon juice, stir, then taste and adjust salt or chili as needed.
- Finish with a generous scattering of fresh coriander and serve hot.
Serving Suggestions Savory Chicken Bhuna
Serve bhuna over fluffy basmati rice, with warm naan or paratha, and a cooling cucumber raita on the side. For a heartier meal, pair it with a simple vegetable side or try it alongside a comforting casserole like this savory slow cooker chicken and rice casserole for an easy, crowd-pleasing spread.
Tips for Success Savory Chicken Bhuna
- Use boneless skin-on or skinless thighs — thighs stay juicier than breasts in quick curries.
- Don’t skip browning the chicken; those browned bits add caramelized flavor to the sauce.
- Bloom spices in hot oil briefly to unlock their aroma — but keep the heat moderated to avoid burning.
- If tomatoes aren’t juicy, add an extra splash of water and simmer a bit longer to reach the right saucy consistency.
- Adjust green chili and chili powder to control heat; remove seeds from the green chili for milder flavor.
- Make ahead: refrigerate overnight to deepen flavors; reheat gently with a splash of water.
variation (if any)
- Creamy Bhuna: Stir in 2 tbsp plain yogurt or 1/4 cup coconut milk at the end for a creamier texture.
- Veggie-Loaded: Add bell peppers or spinach in the last 4–5 minutes for extra color and nutrition.
- Slow Cooker Option: Brown chicken and spices, then transfer to a slow cooker with tomatoes and water; cook on low 3–4 hours.
FAQs
Q: What cut of chicken is best for bhuna?
A: Boneless chicken thighs are best — they stay moist with quick cooking and accept spices well.
Q: How spicy is bhuna and can I make it milder?
A: Bhuna can range mild to spicy. Reduce or omit the green chili and lower chili powder to make it milder for kids.
Q: Can I use canned tomatoes instead of fresh?
A: Yes — use one 14-oz can diced tomatoes and reduce added water slightly.
Q: How do I store leftovers?
A: Cool quickly, store in an airtight container, and refrigerate up to 3–4 days. Reheat gently on the stove with a splash of water.
Q: Can this be frozen?
A: Yes — freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
If you enjoy easy, flavor-forward dinners that fit busy schedules, explore more weeknight dinner ideas in the SavorRipple dinner archives for inspiration and variety.
Ingredients
Protein
- 1.5 pounds chicken thighs, diced Boneless skin-on or skinless thighs preferred.
Aromatics
- 2 teaspoons garlic, minced
- 1 piece green chili, chopped Adjust to taste for spice level.
- 1 tablespoon fresh ginger, grated
Spices
- 0.5 teaspoon turmeric powder
- 1 teaspoon chili powder Adjust to taste.
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- to taste salt
Tomatoes & Liquid
- 2 cups tomatoes, diced Fresh tomatoes preferred.
- 0.5 cup water
Oil & Finish
- 3 tablespoons vegetable oil
- 1 tablespoon lemon juice
Garnish
- to taste fresh coriander For sprinkling.
Instructions
Cooking
- Heat 3 tbsp oil in a large skillet over medium-high heat. Add diced chicken thighs and cook until lightly browned on all sides, about 5–6 minutes. Remove and set aside.
- In the same skillet, lower heat to medium. Add minced garlic, grated ginger, and chopped green chili; sauté 1–2 minutes until fragrant.
- Stir in turmeric, chili powder, cumin, coriander, and salt. Cook spices 30–45 seconds to bloom the flavors, stirring constantly so they don’t burn.
- Add diced tomatoes and 1/2 cup water; simmer 4–6 minutes until tomatoes break down and the sauce thickens slightly.
- Return browned chicken to the pan, mix well, and simmer 6–8 minutes until chicken is cooked through and sauce coats each piece.
- Sprinkle 1 tsp garam masala and 1 tbsp lemon juice, stir, then taste and adjust salt or chili as needed.
- Finish with a generous scattering of fresh coriander and serve hot.
