Chicken Bhuna is a vibrant and aromatic dish that holds a cherished place in South Asian cuisine, particularly within Bengali and Pakistani culinary traditions.
Pakistani-Style Chicken Bhuna is a culinary masterpiece that beautifully encapsulates the rich tapestry of South Asian culture.
The word “bhuna” translates – “to sauté” or “to fry,” reflecting the technique that enhances the flavors, allowing the spices to meld beautifully with the meat.
This dish is a celebration of bold flavors and aromatic spices, where tender pieces of chicken are simmered to perfection in a thick, luscious gravy that clings lovingly to each morsel.
Read More About Cooking With Aromatics
The cooking process is a labor of love, often involving a slow sautéing of onions, garlic, and ginger, which forms the aromatic base, while spices like cumin, coriander, and garam masala weave through the dish, creating layers of warmth and depth.
The result is a vibrant medley of tastes—spicy, savory, and slightly tangy—that dances on the palate.
Served with fluffy basmati rice or warm naan, Chicken Bhuna, like this Chicken Biryani, is not just a meal, it’s a celebration of heritage, bringing together families and friends around the table, where every bite tells a story of culture and tradition.
Pakistani-Style Chicken Bhuna
4 tablespoons avocado oil, divided
2 pounds chicken thighs, boneless, skinless, cut into 1″ cubes
2 white onions, chopped
2 tablespoon fresh ginger, minced
6 garlic cloves, minced
1 jalapeño pepper, seeds and vain removed, diced
2 teaspoon chili powder
2 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon garam masala – Find Recipe HERE
1 teaspoon salt
1 teaspoon black pepper
6 cherry tomatoes, diced
1 tablespoon tomato paste
⅓ cup water
Garnishing’s
2 tablespoon fresh cilantro, chopped
2-3 tablespoons fresh lemon juice
Heat 2 tablespoon of oil in a large nonstick skillet over medium-high heat.
When oil starts to shimmer, add chicken (take care not to overcrowd the skillet) and cook until browned on all sides, about 6 minutes. Remove chicken and set aside.
Reduce heat to medium and remaining oil. Add the onions and cook for 4-5 minutes or until translucent. Add the ginger, garlic and jalapeño and continue cooking for 1-2 minutes more.
Next, add the chili powder, cumin, coriander, cardamom, garam masala, salt, black pepper and continue cooking while mixing in the seasonings.
Add in the tomatoes, tomato paste and water and bring to a boil. Reduce heat to simmer for 5 minutes.
Add chicken back to skillet and simmer for 15 minutes, or until the sauce is slightly reduced.
Serve with rice and garnished with cilantro and lemon juice.
Try These Asian Favorites
- Southeast Asian Chicken Salad With Cashews And Coconut
- Pan Fried Teriyaki Salmon
- Chicken Yaki Udon Noodles Stir-Fry
Follow Cook Plate Fork On Social Media For More Ideas:
More Deliciously Yummy Recipes
- Ultimate Sheet Pan Teriyaki Chicken & Charred Brussels Sprouts
- How the Cooking Method of Using an Instant Pot Benefits the Preparation of Soups: 9 Powerful Advantages You Should Know
- Harvest Grain Bowl with Crispy Sausage, Chorizo & Aleppo-Lime Butter – A Bold, Cozy Dinner You’ll Crave
- Crispy Baked Buttermilk Popcorn Chicken
- Baked Chicken Recipes Round Up: 11 Simple, Oven-Baked Family Favorites
Please Share With Your Social Network:
Discover more from Cook Plate Fork
Subscribe to get the latest posts sent to your email.