Chicken Bhurji
This quick chicken bhurji is packed with juicy minced chicken, onions, tomatoes, and warm spices. It cooks fast, stays moist, and works beautifully with roti, pav, or a simple bowl of rice.
For 4 servings
- prep · ~10 min
Prep the chicken and vegetables.
1.Finely chop the onions, tomatoes, and green chili.2.Keep the minced chicken ready at room temperature for 10 minutes.3.Chop the coriander leaves and measure the spices. - saute · ~8 min
Cook the onions and spices.
1.Heat oil in a wide pan over medium heat.2.Add cumin seeds and let them sizzle for 20-30 seconds.3.Add onions and cook until light golden, 5-6 minutes.4.Add green chili and ginger-garlic paste, then cook for 1 minute.TIPUse a wide pan so the chicken cooks evenly and dries out less. - saute · ~6 min
Make the masala base.
1.Add tomatoes and salt, then cook until soft and pulpy, 4-5 minutes.2.Add turmeric powder, red chili powder, and coriander powder.3.Mix well and cook for 1 minute until the masala smells fragrant. - saute · ~8 min
Cook the chicken bhurji.
1.Add the minced chicken to the pan and break up any lumps with a spatula.2.Cook over medium heat, stirring often, until the chicken changes color.3.Keep cooking 6-8 minutes until the moisture reduces and the chicken is fully cooked.TIPCook just until the chicken is done; overcooking makes bhurji dry. - garnish · ~1 min
Finish with garam masala, coriander, and lemon.
Sprinkle in the garam masala, add coriander leaves, and drizzle lemon juice over the bhurji. Mix once and switch off the heat.
- serve
Serve hot.
Spoon the chicken bhurji into bowls and serve hot with roti, pav, paratha, or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide pan so the minced chicken sears instead of steaming in its own juices.
- 2Let the tomatoes turn fully pulpy before adding chicken; a raw masala will taste sharp.
- 3Break up the mince as soon as it hits the pan to avoid large clumps in the bhurji.
- 4Cook only until the chicken is just done and the moisture lightly reduces, not until dry.
- 5Add garam masala, coriander, and lemon only at the end to keep their aroma bright.
- 6If the bhurji looks dry while reheating, loosen it with a splash of hot water and cover briefly.
Adapt it for your goals.
Egg-chicken-bhurji
Stir in 2-3 beaten eggs near the end for a softer, richer bhurji that stretches the chicken and pairs especially well with pav.
low oilLow-oil
Reduce the oil slightly and cook onions a bit slower, adding a splash of water if needed; good for a lighter everyday version.
spicierSpicier
Add extra green chili or a little more red chili powder for a hotter bhurji that suits pav or paratha.
capsicumCapsicum
Add finely chopped capsicum with the onions for sweetness, texture, and a more street-style bhurji feel.
Why this is on our healthy list.
Protein-Rich Main Dish
Minced chicken makes this bhurji filling and satisfying, helping turn it into a hearty meal rather than just a side.
Includes Aromatic Spices
Ginger, garlic, cumin, turmeric, and coriander powder add depth while bringing the benefits of traditional Indian spice ingredients.
Fresh Herb and Citrus Finish
Coriander leaves and lemon juice brighten the dish and add freshness that balances the rich savory masala.
Frequently asked questions
Cook the mince only until it is no longer pink and the extra moisture has just reduced. Overcooking is the main reason bhurji becomes dry and crumbly.
