Chicken Bhuna Masala Recipe | Bhuna Chicken
Learn how to make Chicken Bhuna Masala at home with this easy-to-follow Chicken Bhuna Masala recipe. It’s spicy, flavorful, and perfect for serving with naan or rice.
Servings: 4 people
Calories: 390kcal
Equipment
- 1 Heavy bottom pot or pan
Ingredients
To marinate the chicken
- 500 grams chicken (curry-cut, bone-in chicken)
- ¼ cup yogurt
- 1 tablespoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 2 teaspoon Kashmiri red chili powder or add as per taste
To make chicken bhuna masala
- 2 teaspoon oil
- 3 teaspoon ghee/clarified butter
- 2 onions, finely chopped chopped (1 and ¼ cup)
- 1 tablespoon ginger-garlic paste
- 3 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon Kashmiri red chili powder
- 4 tomatoes, finely chopped finely chopped (2 cups)
- salt to taste
- 1 teaspoon lemon juice
- 1 teaspoon garam masala powder or chicken masala powder
- 1 green chili slit (optional)
- 1 teaspoon roasted kasuri methi
- coriander leaves to garnish
Whole spices
- 1 bay leaf
- 1 dried red chili deseeded
- 1 teaspoon cumin
- 1- inch cinnamon
- 4 cloves
- 3 green cardamoms, slightly open them before adding
- 10 black peppercorns
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 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 lightly golden.
- Add ginger-garlic paste and sauté for 30 seconds or until raw smell from ginger and garlic leaves.
- Now lower the heat, stir in coriander powder, cumin powder and Kashmiri red chili powder. Sauté until oil starts to release from thespices. Keep stirring continuously to avoid burning of spices. If neededsprinkle some water to avoid burning of spices.
- Add tomatoes and salt. Stir to combine with masala and cook it for 2-3 minutes. Keep the heat on medium. 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. Stir and cook until masala starts to leave oil from sides. Bhuna masala is ready.
Making bhuna chicken
- Keep the heat on high. Next, add the marinated chicken. Stir to combine the chicken with the bhuna onion-tomato masala. Cook it for 5 minutes or 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 that the bhuna 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 or spicy Indian red chili powder to spice it up.
- If you do not have all the whole spices mentioned in the recipe card, add whichever is available.
- Read our full nutrition disclaimer here.
- The recipe is updated with new recipe video.
Nutrition
Calories: 390kcal