Chicken Bhuna Masala | Bhuna Chicken | Spicy Indian Chicken Curry
Chicken bhuna masala recipe - spicy chicken coated with delicious bhuna masala. Chicken is cooked on high heat with spice roasted onion-tomato masala.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Main
Cuisine: Indian
Servings: 4people
Calories: 390kcal
Author: Preeti
Equipment
1 Heavy bottom pot or pan
Ingredients
To marinate the chicken
500gchicken
¼cupyogurt
1tablespoonginger-garlic paste
½teaspoonturmeric powder
Salt to taste
2teaspoonKashmiri red chili powderadd as per taste
To make chicken bhuna masala
2teaspoonoil
3teaspoonghee/clarified butter
2onionschopped (1 and ¼ cup)
1tablespoonginger-garlic paste
3teaspooncoriander powder
1teaspooncumin powder
1teaspoonKashmiri red chili powder
4tomatoesfinely chopped (2 cups)
Salt to taste
1teaspoonlemon juice
1teaspoongaram masala powder or chicken masala powder
1green chilislit (optional)
1teaspoonroasted kasuri methi
Coriander leaves to garnish
Whole spices
1bay leaf
1dried red chilideseeded
1teaspooncumin
1-inchcinnamon
4cloves
3green cardamoms
10peppercorns
Instructions
Preparations to be done
Finely chop onions and tomatoes. Keep it aside.
In a mixing bowl, combine chicken with yogurt, ginger-garlic paste, turmeric powder, salt, and Kashmiri red chili powder. Marinate it for 30 minutes.
Making the chicken bhuna masala
Heat 2 teaspoon oil + 3 teaspoon ghee in a heavy bottom pot over medium heat.
When the oil is hot, add the whole spices. Sauté it for 30 seconds or until aromatic.
Next, add onions and sauté until onions start to become golden.
Add ginger-garlic paste and sauté until raw smell from ginger and garlic leaves.
Now lower the heat, stir in coriander powder, cumin powder and Kashmiri red chili powder. Cook stirring continuously until masala starts to leave oil from the sides.
Add tomatoes and salt. Stir and cook it for 2-3 minutes. Cover & cook until tomatoes are soft and pulpy. Stir it in between to avoid burning of spices. Be careful while adding salt. We have already added salt while marinating the chicken.
Next, add the marinated chicken. Stir to combine the chicken with the masala. Cook until the color of chicken turns from pink to white.
Cover and cook it for 5 minutes on low heat. Chicken will release water. Stir it well. If it looks dry add ¼ cup water. Again cover and cook it for 10 minutes or until the chicken is completely cooked.
After 10 minutes, open the lid, oil starts to float on the surface. This is an indication the the masala is cooked well.
Taste and adjust salt or chili powder as per taste.
Add ¼ cup water, lemon juice, garam masala powder, green chili and roasted kasuri methi. Stir to combine, cover and cook it for a minute.
Chicken bhuna masala is ready to serve. Garnish with coriander leaves.
Serve it with Roti, Naan bread or Parathas.
Video
Notes
Use a heavy bottom pan to make bhuna chicken.
Keep stirring it as required to avoid the burning of spices.
You can skip adding green chilies and chicken masala powder (or garam masala powder) to reduce the spiciness of the dish.
If you cannot find chicken masala powder then substitute it with garam masala powder.
Use Kashmiri red chili powder to give bright red color to the bhuna masala. It is less spicy too.
If you prefer a spicy dish then add ½ to 1 teaspoon cayenne pepper to spice it up.
If you do not have all the whole spices mentioned in the recipe card, add whichever is available.