Name: Chicken Bhuna Masala | Spicy and Aromatic Indian-Style Bhuna Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 500 grams chicken (curry-cut, bone-in); 1/4 cup yogurt; 1 tbsp ginger-garlic paste; 1/2 tsp turmeric powder; 1 tsp salt; 2 tsp Kashmiri red chili powder (adjust as per taste); 2 tsp oil; 3 tsp ghee/clarified butter; 2 onions, finely chopped (about 1 and 1/4 cup); 1 tbsp ginger-garlic paste; 3 tsp coriander powder; 1 tsp cumin powder; 1 tsp Kashmiri red chili powder; 4 tomatoes, finely chopped (about 2 cups); Salt to taste; 1 tsp lemon juice; 1 tsp garam masala powder (or chicken masala powder); 1 green chili, slit (optional); 1 tsp roasted kasuri methi (dried fenugreek leaves); 1 bay leaf; 1 dried red chili, deseeded; 1 tsp cumin seeds; 1-inch cinnamon stick; 4 cloves; 3 green cardamoms, slightly opened; 10 black peppercorns; Coriander leaves

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Introduction

Chicken Bhuna Masala is a rich and flavorful Indian dish where tender chicken is cooked in a spiced onion-tomato gravy. This recipe offers a perfect balance of aromatic spices and a thick, luscious sauce that pairs wonderfully with flatbreads or rice.

A white bowl filled with dark brown chicken curry, showing thick sauce with visible pieces of chicken and whole green chilies on top, garnished lightly with green coriander leaves; behind it, to the right, a white plate holds three folded tan-colored flatbreads with some charred spots and small green herbs scattered on them; to the left, a small white bowl contains thinly sliced red onions mixed with green herbs; the background shows a dark pan with more curry inside placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 grams chicken (curry-cut, bone-in chicken)
1/4 cup yogurt
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp salt
2 tsp Kashmiri red chili powder (or to taste)
2 tsp oil
3 tsp ghee (clarified butter)
2 onions, finely chopped (about 1 and 1/4 cup)
1 tbsp ginger-garlic paste
3 tsp coriander powder
1 tsp cumin powder
1 tsp Kashmiri red chili powder
4 tomatoes, finely chopped (about 2 cups)
Salt to taste
1 tsp lemon juice
1 tsp garam masala powder (or chicken masala powder)
1 green chili, slit (optional)
1 tsp roasted kasuri methi
Coriander leaves to garnish
1 bay leaf
1 dried red chili, deseeded
1 tsp cumin seeds
1-inch cinnamon stick
4 cloves
3 green cardamoms, slightly opened
10 black peppercorns

Instructions

Step 1: Finely chop the onions and tomatoes. Set aside.
Step 2: In a mixing bowl, combine the chicken with yogurt, 1 tbsp ginger-garlic paste, turmeric powder, 1 tsp salt, and 2 tsp Kashmiri red chili powder. Marinate for 30 minutes.
Step 3: Heat 2 tsp oil and 3 tsp ghee in a heavy-bottomed pot over medium heat.
Step 4: Add whole spices: bay leaf, dried red chili, cumin seeds, cinnamon stick, cloves, cardamoms, and black peppercorns. Sauté for about 30 seconds until aromatic.
Step 5: Add the chopped onions and sauté until they turn lightly golden.
Step 6: Add 1 tbsp ginger-garlic paste, sauté for 30 seconds until the raw smell disappears.
Step 7: Lower the heat and stir in coriander powder, cumin powder, and 1 tsp Kashmiri red chili powder. Cook while stirring continuously until oil starts to separate from the spices, adding a splash of water if needed to prevent burning.
Step 8: Add the chopped tomatoes and salt to taste. Stir and cook covered on medium heat until tomatoes become soft and pulpy, about 2-3 minutes. Stir occasionally to prevent sticking. Continue cooking until the masala releases oil on the sides of the pan.
Step 9: Increase heat to high and add the marinated chicken. Stir well to coat the chicken in the masala. Cook for about 5 minutes until chicken changes color from pink to white.
Step 10: Cover the pot and reduce heat to low. Cook for 5 minutes, stirring occasionally. If the mixture looks dry, add 1/4 cup water. Cover and cook for an additional 10 minutes or until chicken is fully cooked.
Step 11: Once cooked, check that oil has surfaced on the gravy, indicating the bhuna masala is done. Adjust salt and chili powder if needed.
Step 12: Add 1/4 cup water, lemon juice, garam masala powder, slit green chili, and roasted kasuri methi. Stir gently, cover, and cook for 1 more minute.
Step 13: Garnish with fresh coriander leaves and serve hot with roti, naan, or parathas.

Tips & Variations

Use bone-in chicken for more flavor and juicier results.
Adjust chili powder to your taste for milder or spicier bhuna masala.
For a richer taste, substitute half the oil with ghee.
Add a pinch of sugar while cooking the tomatoes to balance acidity if desired.
Use fresh tomatoes in season or canned tomatoes in off-season for convenience.

Storage

Store leftover Chicken Bhuna Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce is too thick. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with rich, dark brown curry with thick texture, showing chunks of chicken and whole green chilies, garnished with small green coriander leaves. Behind it, there is a white plate with three folded pieces of lightly browned flatbread, sprinkled with green herbs. To the side, a small white bowl holds thinly sliced purple onions mixed with small green herb pieces. In the background, a dark cooking pot contains more of the same curry, sitting on a wooden table. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but bone-in chicken adds more flavor and moisture to the dish. If using boneless, reduce cooking time accordingly to avoid overcooking.

What is Kasuri methi and can I skip it?

Kasuri methi is dried fenugreek leaves that add a unique aromatic flavor to Indian dishes like bhuna masala. While optional, it enhances the taste and aroma. You can skip it if unavailable or substitute with a small pinch of fenugreek powder.