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Chicken Bhuna Masala | Spicy and Aromatic Indian-Style Bhuna Chicken Recipe

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5 from 59 reviews

Chicken Bhuna Masala is a flavorful Indian chicken curry where succulent pieces of chicken are cooked in a rich, aromatic onion-tomato masala with a blend of spices. This dish features a slightly thick and oily gravy typical of bhuna style cooking, where spices are roasted and cooked deeply to develop intense flavors. Perfect to serve with Indian breads like roti, naan, or paratha, this recipe offers a deliciously hearty meal full of traditional Indian spices.

Ingredients

Scale

Chicken and Marinade

  • 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)

Cooking Spices and Ingredients

  • 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)

Whole Spices

  • 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

Garnish

  • Coriander leaves

Instructions

  1. Preparations: Finely chop onions and tomatoes and set aside. Marinate chicken by combining it in a mixing bowl with yogurt, ginger-garlic paste, turmeric powder, salt, and Kashmiri red chili powder. Let it marinate for 30 minutes.
  2. Heat Oil and Ghee with Whole Spices: Heat 2 tsp oil and 3 tsp ghee in a heavy bottom pan over medium heat. Add bay leaf, dried red chili, cumin seeds, cinnamon, cloves, green cardamoms, and black peppercorns. Sauté for about 30 seconds until fragrant.
  3. Sauté Onions: Add the chopped onions and cook until they become lightly golden, stirring frequently to avoid burning.
  4. Add Ginger-Garlic Paste: Stir in 1 tbsp ginger-garlic paste and sauté for 30 seconds or until the raw smell disappears.
  5. Add Ground Spices: Lower the heat and add coriander powder, cumin powder, and Kashmiri red chili powder. Stir constantly to prevent burning until the oil starts to separate from the spices. Add a little water if the spices begin to stick or burn.
  6. Add Tomatoes and Salt: Mix in chopped tomatoes and salt to taste. Cook on medium heat, covering the pan, until tomatoes become soft and pulpy. Stir occasionally to prevent sticking. Cook until the masala releases oil along the edges, indicating the bhuna masala is ready.
  7. Add Marinated Chicken: Increase heat to high and add the marinated chicken pieces. Stir well to combine the chicken evenly with the masala. Cook for about 5 minutes until chicken color turns from pink to white.
  8. Cook Chicken Covered: Reduce heat to low, cover the pan, and cook for 5 minutes allowing the chicken to release water. Stir well and add 1/4 cup water if the mixture looks dry. Cover again and cook for another 10 minutes or until the chicken is fully cooked through.
  9. Finish the Bhuna Masala: After 10 minutes, remove the lid. When you see oil floating on top, the bhuna masala is cooked well. Adjust salt and chili powder as needed based on taste.
  10. Add Final Flavorings: Add 1/4 cup water, lemon juice, garam masala powder, slit green chili, and roasted kasuri methi. Stir gently, cover, and cook for an additional minute to meld the flavors.
  11. Serve: Garnish with fresh coriander leaves. Serve hot with roti, naan, or paratha.

Notes

  • Marinate the chicken for at least 30 minutes for maximum flavor and tenderness.
  • Kashmiri red chili powder gives a vibrant color with mild heat, adjust the quantity based on spice preference.
  • Use bone-in chicken pieces for more flavorful curry.
  • Keep stirring frequently while cooking the masala to avoid burning spices.
  • Kasuri methi adds a distinct aroma and taste; do not skip if available.
  • If the gravy is too thick, add water as needed to reach desired consistency.
  • Ghee adds a rich flavor but can be substituted partly with oil for a lighter version.

Keywords: Chicken Bhuna, Bhuna Masala, Indian Chicken Curry, Spicy Chicken Curry, Indian Main Course

Find it online: https://lieblingsmahlzeit.com/chicken-bhuna-masala-spicy-and-aromatic-indian-style-bhuna-chicken-recipe/