Bhuna Night

Fragrant, spicy and one of the most popular dishes on Indian restaurant menus...

Bhuna is a highly spiced yet quite mild curry with lots of character and a bit of tang from the use of tamarind in the sauce. The name describes the cooking technique of first frying the onions, garlic and spices in hot oil to form a dark, brown paste.

The meat is then added and cooked in the spice paste and its own juices which results in an intensely-flavoured thick sauce coating the tender meat. It’s served here topped with green chillies, a cooling raita as well as a veg pakora, a tangy tamarind chutney and a crunchy kosambari salad.

30 minutes

1 hour


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BHUNA MARINADE: Coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaves
BHUNA GROUND SPICES: Tamarind powder (tamarind, cornstarch), cumin, coriander leaf, black cardamon, green cardamon, cloves, garlic, ginger, black pepper, cinnamon, mace, bay, nutmeg
TAMARIND CHUTNEY SPICES: Tamarind powder (tamarind, cornstarch), amchur, cumin, coriander
RAITA BLEND: Coriander leaf, mint, toasted brown mustard
KOSAMBARI SPICES: Brown mustard, cumin, curry leaves, asafoetida
PAKORA SPICES: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, mustard, green cardamon, cinnamon, cloves, chilli, black cardamon, mace, bay, nutmeg, coriander leaf


  • 500g diced chicken (thighs are best) 
  • 2 medium onions
  • 2 cloves of garlic
  • 1-2 green chillies (optional)
  • ½ small red cabbage
  • 2 tomatoes
  • 2 medium carrots
  • 1 lemon 
  • 150g natural yogurt (full fat is best)
  • Oil for frying (sunflower or vegetable oil is best)
  • 45g sugar
  • 80g self-raising flour or use gram (chickpea) flour with ½ tsp baking powder added
  • Rice for 4 to serve

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