Bhuna Sookha Chicken

Recipe by Kanan Divecha of Mumbai, IN

Ingredients non vegetarian 6 servings

    • 1 Chicken, skinned, washed & cut into small pieces
    • 250 g Yogurt
    • 2 tbsp. Garlic-Ginger-Green Chilly paste
    • 6 Onions, sliced thin & deep fried till golden brown
    • 5 Tomatoes, chopped tiny
    • 1 tsp Turmeric
    • 3-4 tsp. Coriander-Cumin powder
    • 3 tsp Kashmiri Chilly powder
    • 2 tsp Coriander seeds
    • 2 tsp Garam Masala powder
    • 5-6 Bay leaves
    • Salt to taste
    • A tiny bunch of fresh coriander leaves, washed & chopped for garnish
    • 2 tbsp Ghee (clarified butter)
    • 3-4 ladles of Cooking Oil 


    1. In a big marinating bowl, put the washed chicken.
    2. Add yogurt, salt, ginger-garlic-green chilly paste. chopped tomatoes.
    3. Add turmeric, coriander-cumin powder, garam masala powder.
    4. Add the fried. golden brown onions.
    5. Stir this entire mix very well.
    6. Heat ghee in a very small vessel. When hot, add the coriander seeds & kashmiri red chilly powder.
    7. When the seeds start to splutter, pour the contents into the marinade & stir well so that everything blends well into each other.
    8. Cover this chicken marinade bowl with a proper lid or cling wrap the bowl & place it in the fridge for about 5-6 hours or overnight.
    9. Now, take a cooking vessel, pour the cooking oil into it. When well heated, put in the bay leaves.
    10. Add the marinade into the vessel & stir well.
    11. After stirring it a couple of times, cover the vessel with an appropriately sized lid to keep the steam trapped into the vessel as the chicken cooks slowly on simmer.
    12. Keep stirring the chicken ever-so often. You will find the yogurt and tomatoes releasing their water and the chicken will cook in their juices.
    13. Marinated chicken does not take too long to cook. In about 50 minutes of frequent stirring, you will find that the yogurt & tomato juices have thickened & the gravy is  thick, almost dry & a wonderful dark red in colour.
    14. To check if the chicken is cooked, take a piece in the stirring spoon & cut it with a fork. If the chicken cuts in easily, it is cooked well & ready to serve.
    15. Garnish with chopped coriander leaves.
    Serve the bhuna sookha chicken with hot rotis or kadak pav