The pressure builds and you start counting down minutes until you eat. It’s kinda thrilling to watch the valve pop just seconds before that yum moment. You hear the steam cues and know you’re almost there, fingers crossed the chicken’s juicy and the sauce thick enough.
You spot the first whiffs of garlic and ginger escaping and suddenly your tummy’s rumbling loud. The spices have done their dance in the cooker and it’s like a cozy hug waiting on your plate. You kinda forget the time passed slow, but hey it’s all worth it with each bite.
When you finally get the lid off you see that deep red rich sauce wrapped around tender chicken pieces. It’s the kinda dish that feels like a warm story, slow cooked to perfection even if your kitchen ain’t grand. You can't wait to scoop it up with fluffy basmati or some soft naan bread and dive right in.
Why This Recipe Works Every Single Time
- You get a deep, rich flavor cause the spices have time to let loose in the slow cooker setting. Try layering flavors like in our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for hearty meals.
- The chicken thighs stay juicy and tender thanks to low and slow heat. This technique is similar to how slow cooking works for dishes like Classic Crockpot Pierogi Casserole with Kielbasa.
- Pressure build ensures flavors meld into a thick, tasty sauce.
- The cumin seeds bloom in oil first for next-level aroma before everything hits the pot.
- Quick release keeps texture spot-on without drying out your chicken.
- Natural release helps finish the cooking gently so no tough bits.
The Complete Shopping Rundown
Start with your basics: olive or rapeseed oil to get those spices sizzling good. You’ll want two onions sliced up fine, those caramelized bits add sweetness without trying too hard.
Grab three cloves garlic and a piece of ginger about two centimeters long. You can crush or grate the garlic but trust me grated ginger works best for that fresh zing. Next up is your spice squad: a teaspoon of chilli flakes, a couple teaspoons cumin seeds, ground coriander and garam masala. These are gonna build your sauce with layers of warmth and mild heat.
Don’t forget about 600 grams diced chicken thigh because we need juicy, tender chicken here not boring breast. A tin of chopped tomatoes one 400 grams to keep it saucy and a half teaspoon salt to bring everything together.
And last but not least, fresh coriander cilantro. You’ll want a couple tablespoons chopped plus extra for garnish. Serve it up with Basmati rice or some naan bread and you’re almost there.
The Exact Process From Start to Finish
Step one: heat your oil in a pan over medium heat. Toss in cumin seeds and stir ’em for about a minute until they smell awesome and pop a little.
Next, add sliced onions and cook ’em low and slow for 8 to 10 minutes. You want them softened and golden, no rush here.
Third, stir in garlic, the grated ginger, chilli flakes, ground coriander and garam masala. Let that cook for about two more minutes so the spices open up nice.
Now transfer your fragrant onion and spice mix right over to the slow cooker or pressure cooker insert if it does both.
Dump in diced chicken thighs and pour the chopped tomatoes in too. Give it a good stir so everything gets friendly.
Seal it up tight and set your cooker on low for 6 to 8 hours or high for 3 to 4 hours till chicken is tender and sauce thick. When cooking ends, wait for a natural release or go for quick release if in a pinch. Taste and add salt if it needs oomph. Serve with rice or naan and enjoy!
Easy Tweaks That Make Life Simple
- Use pre-grated ginger and garlic paste to save time without losing flavor.
- Swap chicken thighs for boneless drumsticks if that’s what you got handy.
- If you want more heat add extra chilli flakes or a splash of hot sauce before serving.
When You Finally Get to Eat
The first bite hits you all cozy and warm. The chicken melts in your mouth, tender and juicy just like you wanted. The thick sauce sticks to your fork and coats your tongue with spice and sweet tomato balance.
You remember that cumin and garam masala combo just how it’s supposed to be, not overpowering but giving the dish that Indian feast vibe you crave. Every mouthful feels like a little celebration after long cooking.
And the best part? The fresh coriander sprinkled on top gives a burst of green freshness that cuts through the richness and keeps you coming back for more. You savor every little bit with rice or soft naan by the side.
Making It Last All Week Long
Once cooled, transfer leftovers to airtight containers. They keep best in the fridge for up to 4 days and taste just as good when reheated gently.
If you wanna go longer, freezing works real good. Portion into freezer bags or containers and store for up to 3 months. Thaw in fridge overnight before warming up.
Reheat on stove low heat with a splash of water to loosen sauce or zap in microwave but stir halfway through for even heat. This way your Chicken Bhuna stays tender and saucy all week long.
The FAQ Section You Actually Need
- Can I use chicken breast instead of thighs? You could but thighs are better for slow cooking since they stay juicy. Breast might dry out during long cooking.
- Do I have to use fresh ginger and garlic? Fresh is best for full flavor but pre-made pastes work in a pinch and save time.
- What if my pressure cooker doesn’t have a slow cook setting? No worries, just use the pressure cook mode with shorter cooking times and watch the steam cues closely.
- Can I make this spicier? Totally, just add more chilli flakes or fresh chopped chilies before cooking.
- Should I do a natural release or quick release? Natural release works best for tender chicken and thick sauce but quick release is good if you’re in a rush.
- Can I freeze leftovers? Yeah, freezing keeps it fresh for a few months. Just thaw slowly in fridge before heating.
For similar comforting slow cooker meals, try our Classic Crockpot Pierogi Casserole with Kielbasa or check out Easy Marinated Cheese Appetizer with Salami & Green Olives for a savory snack to enjoy with your dinner.
Slow Cooked Chicken Bhuna: A Pressure Cooker Delight
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 tablespoon olive or rapeseed oil
- 2 onions sliced
- 3 cloves garlic crushed or grated
- 2 cm ginger grated
- 1 teaspoon chilli flakes
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 600 g chicken thigh diced
- 400 g tin chopped tomatoes
- 0.5 teaspoon salt
- 2 tablespoons fresh coriander (cilantro) plus extra for garnish
- Basmati rice and/or naan breads to serve
Instructions
Instructions
- Heat oil in a pan over medium heat, add cumin seeds and cook until fragrant.
- Add sliced onions and cook gently for 8 to 10 minutes until softened and golden.
- Stir in garlic, ginger, chilli flakes, ground coriander and garam masala. Cook for 2 minutes.
- Transfer onion and spice mixture to the slow cooker.
- Add diced chicken thighs and chopped tomatoes. Stir well to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
- Stir in fresh coriander. Taste and season with salt if needed. Serve with rice or naan.
