Before you cook
Background Recipe story & origin
The dry curry where sauce clings and spices intensify - bhuna technique.
Before you start Equipment you'll need
- large skillet or wok — Provides high heat surface for browning meat and building complex curry flavors
Safety Safety & allergen notes
- The bhuna technique requires stirring to prevent burning.
- Oil separating is the goal, not a problem - it means the spices are cooked.
- High heat is used; work quickly and attentively.
Non-negotiables Rules for success
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Cook until oil separates.
Oil separating shows the spices are properly fried, not raw-tasting
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Keep stirring during bhuna.
The thick paste burns easily; constant movement prevents scorching
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Don't add water.
Bhuna is a dry curry; adding water defeats the purpose
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Use high heat.
High heat concentrates flavors and creates the characteristic intensity
Prep Get set first
About 10 min of prep
- Cut chicken into bite-sized pieces
- Dice onion, tomato, and bell pepper
- Mince garlic and grate ginger
- Measure all spices
- Have all ingredients within reach - this cooks fast
Bhuna is about technique: cook the sauce until oil separates, meaning the spices are fully fried. Don't add water to loosen it.
Ingredients
Instructions
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Bhuna the aromatics
Heat oil in a large skillet or wok over medium-high heat (375-400°F surface). Add onion and cook 8 minutes until golden brown. Add garlic, ginger, and green chilies. Cook 2 minutes. Add cumin, coriander, turmeric, paprika, and half the garam masala. Stir constantly for 1 minute.
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Build the sauce
Add tomato paste and diced tomatoes. Cook 5 minutes, stirring frequently, until tomatoes break down and mixture becomes a thick paste. Continue cooking and stirring until oil begins to separate from the masala - this is the bhuna technique.
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Braise the protein
Add chicken and salt. Stir to coat with the masala. Cook over medium-high heat (375-400°F surface) 10 to 12 minutes, stirring frequently, until chicken is cooked through. Add bell pepper in the last 4 minutes. The sauce should be thick and clinging, not wet. Stir in remaining garam masala.
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Garnish and serve
Garnish with cilantro. Serve with pilau rice or naan. The dish should have visible oil glistening on the surface - this is correct.
Chef's notes
Bhuna means 'to fry' - referring to the technique, not a specific dish.
The finished dish should have thick, clinging sauce, not gravy.
Bell peppers are a British addition but now standard.
This technique works with lamb, prawns, or vegetables too.