Chicken Bhuna

Last updated on: March 11, 2026

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If you want a high-protein curry that tastes like it’s been simmering for hours but secretly takes less than half an episode of Corrie, this Chicken Bhuna is the one.

It’s rich, thick, aromatic, and made with simple cupboard staples. No chilli, no drama — just proper flavour built from onions, garlic, ginger and those classic curry spices doing the heavy lifting.

Each serving lands at around 65 g of protein thanks to lean chicken breast, making it ideal if you're trying to hit your targets without eating chicken and rice for the 47th time this week.

At roughly 486 kcal per serving, it’s a balanced, satisfying midweek dinner that keeps you full for hours.

Perfect for meal prep, busy evenings, or those nights where you want takeaway vibes without takeaway prices. And you only need a frying pan or wok — no fancy equipment required.

Why You’ll Love This High-Protein Recipe

• Around 65 g protein per serving — no sad, tiny curry portions here.

• Thick, clingy sauce that coats the chicken like it’s emotionally attached.

• No chilli, so it’s perfect for spice wimps, kids, or anyone who wants flavour without fire.

• Simple UK supermarket ingredients — nothing obscure or expensive.

• Ready in under 25 minutes, making it the weeknight hero you didn’t know you needed.

• Ideal for meal prep, reheats beautifully and gets even tastier the next day.

The Key Ingredients That Make Chicken Bhuna a Banger

Chicken Breast. Lean, mean and protein-packed. It’s the gym bro of the curry world, but also tender and mild enough to let the spices do the shouting.

Onions. The unsung hero. Cooked low and slow, they get golden, sticky and sweet. Honestly, if I could write a love letter to onions, I would.

Green Pepper. Adds colour, crunch and a subtle bitterness that balances all that rich spice. Also makes you feel smug for adding a vegetable.

Garlic and Ginger Paste. The holy duo. Adds warmth, zing, and enough punch to slap blandness out of the dish.

Ground Cumin & Coriander. These earthy wonders bring the classic curry vibes. They’re the kind of spices that turn “meh” into “more please”.

Paprika. For colour and a mild smokiness. Not just a pretty face, adds depth too.

Turmeric. Brings the sunshine. A little earthy, a little peppery – a lot yellow.

Bay Leaf & Cinnamon Stick. A subtle background hum of spice. You won’t bite into them (hopefully), but you’ll notice if they’re not there.

How To Make Chicken Bhuna

Heat the oil in a wide pan over a high heat. Add the diced chicken breast, season lightly with salt, and brown for 3–4 minutes until lightly golden. Remove from the pan and set aside — this seals in flavour without drying it out.

Lower the heat to medium and add the sliced onions and green pepper to the same pan. Cook for 5–6 minutes, stirring regularly, until softened and lightly golden.

Stir in the garlic and ginger paste, followed by the cumin, coriander, paprika, turmeric, bay leaf and cinnamon stick. Cook for 1–2 minutes, stirring constantly, until the spices smell fragrant and toasty.

Pour in the chopped tomatoes and water, scraping up any caramelised bits from the bottom of the pan. Let the sauce bubble gently for a few minutes to start thickening and intensifying in flavour.

Add the browned chicken back into the sauce and stir well so every piece is coated in that rich, spiced bhuna base.

Turn the heat up slightly and simmer uncovered for 10–12 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick, rich and clinging to the meat.

Remove the bay leaf and cinnamon stick. Taste and adjust seasoning if needed, then garnish with fresh coriander and serve hot with rice, naan or poppadoms.

Keeping Chicken Bhuna Fresh For Later

To Store

Pop your leftover Chicken Bhuna into an airtight container and bung it in the fridge. It’ll last for up to 3 days and somehow gets even better the next day. Like curry sorcery.

To Reheat

Chuck it in a pan over medium heat with a splash of water to loosen things up. Stir often and heat until piping hot. Or microwave it, but stir halfway through or face the wrath of The Cold Middle.

To Freeze

Let the Chicken Bhuna cool completely, then freeze in portions. It’ll keep for 3 months. Thaw overnight in the fridge, then reheat as above and thank your past self.

Serving Suggestions

• Fluffy basmati rice

• Warm naan or chapati

• Air-fryer poppadoms (elite choice)

• A spoon (honestly, it’s that thick and clingy)

• Add steamed greens for extra volume without extra calories

Variations & Tips

• Even more protein? Stir through 100 g 0% Greek yoghurt at the end for creaminess + extra protein.

• Swap the protein: Chicken thighs work great if you want something juicier. Tofu also holds flavour well.

• Want heat? Add ½–1 tsp mild chilli powder with the spices.

• Deeper flavour boost: Let the onions cook an extra few minutes until caramelised — a proper bhuna trick.

• Thicker sauce: Simmer uncovered for the final 5–7 minutes on high heat.

FAQs About Chicken Bhuna

Is Chicken Bhuna spicy?

Nope, not this version. It’s full of warm, aromatic spices but doesn’t contain any chilli, so its mild chicken curry for the kids and spice wimps alike.

Can I use chicken thighs instead of breast?

You absolutely can. Thighs are juicier and have a bit more flavour, but chicken breast keeps it lean and protein-packed. Pick your fighter.

What should I serve with Chicken Bhuna?

Fluffy basmati rice, a warm naan, maybe a cheeky poppadom if you’re feeling fancy. Or just a spoon. We don’t judge.

What’s the difference between Chicken Bhuna and Chicken Tikka Bhuna?

Chicken Bhuna uses fresh chicken cooked in the sauce, while Chicken Tikka Bhuna uses marinated, grilled chicken tikka pieces. Same rich sauce, different journey. One’s straight in the pan, the other’s had a little spa day first.

Is Chicken Bhuna healthy?

It can be! This version is lean, high in protein, and doesn’t rely on cream or loads of oil. Pair it with some rice and veg and you’ve got a balanced, proper meal without the post-curry regret.

Chicken Bhuna

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5 from 2 reviews

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A rich and flavour-packed chicken bhuna that’s perfect for a cosy night in. This easy takeaway curry recipe delivers all the flavour of a classic chicken curry – without the cost.

• Total Time: 40 mins
• Yield: 3 1x

Ingredients

Units MUS Scale 1x2x3x

• 600g chicken breast, diced into bite-sized chunks
• 2 tbsp oil
• 2 medium onions, finely sliced
• 1 green pepper, cubed
• 30 g garlic and ginger paste (15 g of each)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 bay leaf
• 1 cinnamon stick
• 400g chopped tomatoes (tinned)
• 150 ml water
• Handful of coriander, chopped
• Optional: squeeze of lemon or lime at the end

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Instructions

Heat 1 tbsp of oil in a non-stick pan or wok over high heat. Add the chicken, season with a little salt, and brown it for 3–4 minutes until golden. Remove and set aside.

Add the remaining 1 tbsp of oil to the pan and reduce the heat to medium. Cook the sliced onions and pepper fry for around 5 minutes until soft. Stir in the garlic and ginger paste and cook for 1–2 minutes until fragrant. Then add cumin, ground coriander, paprika, turmeric, salt, bay leaf and cinnamon stick. Cook for another minute. If you do want some heat, add in some chilli powder at this stage too.

Mix in the chopped tomatoes, water and fresh coriander and return the chicken to the pan and stir to coat.

Simmer, uncovered on a high heat for 10–12 minutes until the chicken is cooked through and tender and the sauce has really thickened.

Serve and garnish with fresh coriander.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 25 mins

Nutrition

• Serving Size: 1
• Calories: 486
• Fat: 18 g
• Carbohydrates: 16 g
• Protein: 65 g

Recipe Video

If you liked this Chicken Bhuna, try these:

Love a rich tomato-based curry? Try my Chicken Karahi — packed with protein, bold spices and that classic karahi depth.

For something creamy and comforting, my Slow Cooker Chicken Korma is a hands-off weeknight hero.

Warm, fragrant and coconutty, the Sri Lankan Chicken Curry is perfect when you want big flavour without fuss.

If you enjoy a proper British-Indian classic, my Chicken Madras brings the heat and keeps the protein high.

Craving creamy, comforting, tikka vibes? My Slow Cooker Chicken Tikka Masala delivers all the flavour with minimal effort.

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As always, I would love to hear how you find this recipe. If you make it, please come back and leave a comment below. Thanks!