Bhuna is a technique of cooking in Indian cuisine, which simply means to fry the flavour base or masala really well on low heat until it starts to caramelize and give out oil along the sides. This method of cooking ensures a robust burst of flavour in the dish and the end result is always a warm, comforting bite. It does take a bit of extra time and a watchful eye to make sure that the masala cooks well without getting burnt. The secret to this, I believe, is low and slow. Keep the heat low and stir slowly every now and then. This Bhuna Chicken recipe is perfect for a weekend meal when you have the time and mood to putter about in the kitchen with nothing much else to tug at your attention. It also tastes even better the next day since the spices and flavour will have had enough time to penetrate and mingle through. Because of this, I love to serve this Chicken Bhuna Masala at dinner parties when I know I can cook it either the previous night or early that morning. Other than the little bit of extra time it takes to bhuno the masala, this recipe is fairly simple and a treat to eat. If you like this recipe, you will surely like my Palak Chicken Masala and Kadai Chicken as well. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
