Our homely Chicken Bhuna is sure to warm you right up. A Pinch of Nom twist on a curry menu classic, we’ve paired succulent diced chicken chunks with an oniony, tomato-based sauce. Thanks to a thrifty blend of store cupboard herbs and spices, every forkful is rich with takeaway-style flavour for far fewer calories.
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
When you can make a curry as delicious as our Chicken Bhuna at home, there’s no need to order from the takeaway. Our recipe recreates a familiar curry house favourite for a fraction of the calories; you’d never be able to tell we’ve made a swap or two from how rich and thick our sauce is.
To keep every forkful as flavoursome as possible, our chicken chunks are coated in a homemade spice rub before cooking. We give the flavours plenty of time to mingle by leaving the chicken chunks marinating overnight.
By using a simple combination of store cupboard herbs and spices, as well as easy-to-find ingredients, our mildly spicy sauce is super tasty and budget-friendly. An oniony, tomatoey dish, this crowd-pleasing taste bud warmer is sure to go down a treat – even with the fussiest eaters at the table.
What diets is this Chicken Bhuna suitable for?
Chicken Bhuna can be enjoyed on dairy-free diets, as long as you substitute fat-free Greek yoghurt for a suitable alternative.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Chicken Bhuna?
You don’t need anything special to make this Chicken Bhuna curry. We’ve used a simple combination of store cupboard staples and easy-to-find ingredients.
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Add the chicken to a non-reactive bowl and add the yoghurt, chilli powder, cumin, coriander and turmeric. Mix well to coat the chicken. Cover the bowl and leave to marinate overnight.
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion, garlic and ginger to the pan and fry for 10 minutes.
Add the curry powder, garam masala and chilli powder and fry for a minute.
Add the chicken and brown on all sides to seal.
Add the chopped tomatoes, tomato puree, and lemon juice. Lower the heat and simmer for 15 minutes until the chicken is cooked through and the sauce is rich and thickened.
Stir through the yoghurt and sprinkle over the coriander. Serve with your choice of accompaniment.
What could I serve with this Chicken Bhuna?
This Chicken Bhuna is perfect served with fluffy boiled rice, or you can serve it alongside a selection of slimming-friendly side dishes for an Indian-inspired Fakeaway night:
How do you know when Chicken Bhuna is cooked?
Chicken Bhuna is ready to serve when the chicken is cooked through and the sauce is rich and thickened. The chicken chunks will need roughly 15 minutes to cook thoroughly.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Chicken Bhuna in the fridge?
Once you’ve put Chicken Bhuna out, ideally you should eat it within 4 hours.
If you allow any leftovers of Chicken Bhuna to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers in the fridge for approximately 3 days or so.
Can I freeze Chicken Bhuna?
Yes, you can! Chicken Bhuna can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Chicken Bhuna?
From chilled: Place in a microwave-proof container with loosely-fitting lid and heat for 4-7 minutes, until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Forget about ordering from a takeaway! Our slimming-friendly Chicken Bhuna is just as delicious for fewer calories.
- KCals 221
- Carbs 15G
- Add the chicken to a non-reactive bowl and add the yoghurt, chilli powder, cumin, coriander and turmeric. Mix well to coat the chicken. Cover the bowl and leave to marinate overnight.
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion, garlic and ginger to the pan and fry for 10 minutes.
- Add the curry powder, garam masala and chilli powder and fry for a minute.
- Add the chicken and brown on all sides to seal.
- Add the chopped tomatoes, tomato puree, and lemon juice. Lower the heat and simmer for 15 minutes until the chicken is cooked through and the sauce is rich and thickened.
- Stir through the yoghurt and sprinkle over the coriander. Serve with your choice of accompaniment.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
We agreed with Slimming World to remove their trademarked terms from our website
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