Chicken Bhuna PERFECT initiation into the world of curries

A perfect initiation into the world of curries, Chicken Bhuna stands out as the ideal dish for beginners. Its forgiving nature means that, aside from the crucial step of not burning the spices, the rest of the cooking process embraces a deliciously charred and smoky flavour, making it nearly impossible to get wrong and absolutely delightful to savour.

👇 RECIPE BELOW

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Ingredients

- 4 chicken breasts, cut into bite-sized pieces
- 2 tomatoes, quartered
- 1 tsp cumin seeds
- Green pepper cubed
- 2 onions cubed
- 7 tbsp onion paste
- 3 tbsp tomato puree watered 1 to 1
- 1 heaped tbsp garlic and ginger paste
- 1 heaped tbsp mixed powder
- 1 tsp garam masala
- ½ – 1 tsp red chili powder (or to taste)
- Salt to taste
- 3 tbsp vegetable oil
- Fresh coriander (cilantro) for garnish, optional
- Water as needed
½ tsp garam masala at the end

IF NOT using mixed powder - 2 tsp each cumin, coriander powder-1 tsp turmeric powder

My Camera gear

PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: The product links in this video contain affiliate links, meaning if you click on one of the product links, I’ll receive a small commission if you purchase. This helps with my channel and allows me to continue to make videos. I appreciate your support.

[AlsKitchen]

Another good tutorial Rik. 👍 Well done!

[mbjjmb]

I love this channel Rik. Just found it a few days ago. I find it relaxing, nice and laid back.

[lorrainefitchett]

I recently came across your Channel and made a few of the English school dinner recipes which were pretty good! Yesterday I spotted your recipe for Chicken Dopiaza and bearing in mind I’ve never made a curry from scratch I was super impressed with how easy it was and I meant to take a photo but we scoffed it! I’ve just watched your base gravy video and reckon I could give it a go but I’m wondering when I freeze it what’s the rough quantity to freeze each bag for 4 people and if it’s ok to freeze as it is?
P.S I’m in New Zealand so maybe not the right season for curry’s (30 degrees today) but I’m afraid you’ve got me hooked!! Will be a regular viewer Rik! keep up the great work!

[lenagreen]

I love all curries, and your is the exception to the rule. Each one has a different colours different textures, its like been taken back to the sixties when restaurants cooked each curry individually. Oh how i would just love to be your taster. X

[neil]

I made this last night for my wife and daughter. We all really enjoyed it, lovely rich sauce, tastier than bhuna from our local takeaway. Definitely best chicken bhuna made by a Yorkshireman ! Keep the recipes coming Rick, really enjoying them.

[brettwilletts]

Great post, as always. If your ever run out of ideas for videos, could you do one were you cook a curry say a bhuna but with out the heat then a section on how to make a portion with heat in it. I love curries, 😢but the wife and daughter dont like it hot. Would be great if you could show me how to cook a portion with the heat in it after i have taken their portions out of the pan. I will be forever in your debt.👍🏻

[David-cenh]

Another great video Rik. I charcole my onions, peppers etc under the grill . I add them into my cooked curry at the end.

[stevebehan]

Love this Bhuna curry I call it my cross over curry for people that usually eat korma or tikka masala . With out the chillies this is a mild but full flavoured curry that gets people to then be a bit more adventurous with there choice of curries 👌

[markburns]

Finally....a truly decent curry 🍛....simply explained....absolute quality, and respect 🙏 🫡....brother, you did super good....(am coming round to yours for tea 😂😂)....

[josheyres]

Another banging curry Rik to arrive back in England to. Love your stuff! Hope you're well.

[georgefarrington]

That looks so good. Thank you for sharing.

[moedeeb]

A great video, Maybe next time you could tell us something about where you cooked BIR in the UK? I will still happily buy you a new wooden spoon.

[stephenbryan]

How do you store your onion paste and base curry sauces long term ? Tia.

[margaretmason]

Hi Rik, I have just found your channel and am very impressed. I'm going to make this bhuna and also your madras. Can you please tell me if I use on bone chicken thighs how it will affect the cooking time? 😊

[Ruby-K]

Chicken Bhuna is my favourite, although I've never seen it cooked at home with green peppers....Try cooking with meat on the bone 🍗 It transforms the meal.

[basingstokedave]

rik looks fantastic . i want to ask at what point would you stop and freeze this if you wanted to

[andypandy]

Wait a minute, did i see correctly, you cooked in my Home town Huddersfield? What year would that have been and where? You need to come back mate the curry scene is not doing so great lately. Thank goodness for your channel.

[DirtyDoggRacing]

Hi Rik - an idea for a future episode, how about your take on a ‘staff curry’ please? I know they tend to be more involved than the majority of curries, but the reward usually tends to be worth the effort 👍

[andrewdixon]

When you think about it apart from the oil it's quite a healthy veg packed meal

[terrypeacock]

Hi Rik, why was your onion paste so dark? Did you do something different to it?