Hi everyone nomoshkar and welcome to curries
with bumbi. When it comes to an Indian style chicken curry
there are countless variations of making it. Each region has its own unique recipe. Today I will be making a spicy dry type of
chicken curry commonly called as Bhuna Chicken in hindi or chicken kosha in bengali. So here you go this is my version of bhuna
chicken. So let’s get started. For
this recipe you need a lot of onions and you need to caramelize them. For that you need to thinly slice your onions. Try to slice them as evenly possible so that
they brown up all at the same time . Then loosen up the slices as much possible .
I need a large tomato. Here I have chopped some ginger and I need
quite a bit of garlic for this recipe. Put them in your blender jar. I also took some onions from the ones that
I had sliced earlier. Just take a little bit from there. Add a few tablespoons of water and blend to
a smooth paste. Coming to the chicken. I always prefer using chicken with bones for
curry recipes as the bones impart a lot of flavor to the curry. I added just a tablespoon of the ginger garlic
onion paste, some turmeric powder, plain unflavored yogurt and a teaspoon of oil. Mix everything and let it get marinated for
a minimum of an hour.Do not worry if you do not get the time to marinate the chicken. Just do this mixing part before starting to
cook so that the chciken gets marinated while you brown your onions but if have time in
hand then i would highly recommend you to marinate it because more the chicken marinates
the better it tastes. Heat a pan over medium high heat. Add 5 tablespoons of oil. Add the onion slices before the oil gets hot. You need to brown those onions gently so if
your oil gets too hot in the beginning then the onions will just get a dark color on the
surface as soon as it hits that hot oil and we do not want that. We need a lot of patience here so that the
onions get well caramelized and then only your curry will get that wonderful flavor. Keep the heat of your stove on medium high
in the beginning. Once you see the onions are starting to soften
and getting little brown along the edges lower the heat to medium low. As I always say, as soon as you lower the
heat you have to constantly stir the onions so that all the slices get browned up evenly. Please do not leave the onions at this point
and run to watch your favorite character on tv because you will be very disappointed . Once
the onions start to brown they brown up too quickly and then your whole curry will taste
disgusting and bitter. So you have to constantly babysit them rather
onion sit them and treat them with a lot of love and care. After 10 to 12 minutes my onions have turned
golden brown now and this the exact color I am looking for. Here I have taken dried bay leaves, few cloves,cinnamon
stick and green cardamoms Add them to the pan. Stir them for a few seconds. Then add little sugar. The sugar will get caramelized and give a
nice color to the curry. Now add the ginger garlic onion paste. Stir on medium high heat for about 2 to 3
minutes. Next add the marinated chicken. Stir the chicken on medium high heat for a
few minutes till all that moisture dries up and the chicken turn to pale brown color . See
the whole thing is starting to dry up now and you can see the oil leaving the sides
this the point you will know that the chicken is well fried. Now time for the dry spices. Some coriander powder for that earthy fragrance,
cumin powder for a nutty flavor, kashmiri red chili powder for the color and salt. Fry the chicken along with those spices on
medium heat for a few minutes. Then add the chopped tomatoes. Once you see the tomatoes are turning mushy,
cover the pan and let it get cooked on low heat. From time to time just uncover and give a
stir, this is all you need to do now. The chicken will release its own liquid and
it will get cooked on a slow heat in that liquid. Since this recipe is called bhuna chicken
where bhuna means to fry so water is not added but If you see it’s getting too dry, just
add a splash of warm water. Prick the meat with a knife to check whether
it has turned tender. I think this is the best way to check whether
your chicken is cooked or not. Once the chicken gets tender to your level
of satisfaction add garam masala powder. I added a splash of water as my family expects
a little bit of gravy. Then cover again and give it a few more minutes. The chicken becomes juicy , tender along with
those spices it tastes extremely delicious. This goes very well with rice, paratha or
naan. If you have any questions or comments drop
them down below. Please check out other recipes on my channel
and if you are new here please consider subscribing. Eat healthy & stay healthy. Bye bye.

10 comments on “INDIAN STYLE CHICKEN CURRY FOR BEGINNERS STEP BY STEP | Bhuna Chicken Recipe | Chicken Kosha”

  1. Sugar living my best life. says:

    First ๐Ÿ’žyummy ๐Ÿ˜‹thank you for sharing

  2. amazing indian village foods says:

    Very nice recipe

  3. TRISHA'S says:

    I make chicken kosha like u..same..I know that it's taste will be awesome.. very nice

  4. Ganga's Vlogs & Recipes says:

    Hiii friend๐Ÿ˜Š. Yummy chicken recipe ๐Ÿ‘Œ๐Ÿ˜‹๐Ÿ˜‹. Tomorrow ham ujjain jare. Mahakaleshwar temple darshan karne keliye.

  5. Amit Chaudhuri says:

    Bhuna chicken looks fantastic. Guess it'll go equally well with roti or rice

  6. Hope says:

    I like your pan, deep enough to make good curries.
    Chicken Kosha looks delicious! Very well explained in a soothing voice. Have a great weekend ๐Ÿ™‚

  7. Sugi cooks - SomethingDifferent, FOR ALL says:

    Love the techniques u used in this recipe ๐Ÿ‘ chicken looks very flavourful ๐Ÿ˜‹

  8. Jairah Fun and Art World says:

    Your cooking demo is excellent… Thanks for sharing… Have a blessed and wonderful day.

  9. Shimla's Kitchen & Craft says:

    Like 12 looking so yummy delicious super recipe ๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘Š๐Ÿ‘ฉโ€๐Ÿณ

  10. Pushpanjali Banerjee says:

    Your chicken kosha looks perfect for winter dinners!

Leave a Reply

Your email address will not be published. Required fields are marked *