Chicken Bhuna (or Bhuna Chicken) Masala is an aromatic dry chicken dish, where the chicken is sautΓ©ed with a lot of caramelized onions, tomatoes, yogurt and spices until all the masala clings onto the chicken. Best served with Paratha/Naan/Roti.
Chicken Bhuna Masala
Chicken Bhuna (or Bhuna Chicken) Masala is an aromatic dry chicken dish, where the chicken is sautΓ©ed with a lot of caramelized onions, tomatoes, yogurt and spices until all the masala clings onto the chicken.
Ingredients
FOR BHUNA MASALA
- 1 Tbsp Coriander seeds
- 1/2 Tsp Fennel seeds
- 1/2 Tsp Black Peppercorns
- 3 Cloves
- 4 Green cardamom seeds
FOR CHICKEN FRY
- Chicken 700gms (I used Curry Cut)
- Salt to taste
- 1/2 Tsp Turmeric powder
- 1 Tsp Coriander powder
- 1 Tsp Kashmiri chilli powder
- 1 Tbsp Lemon juice
- 1 Tbsp Hot Mustard Oil
- 1 Tbsp Mustard Oil (To Fry) Or Ghee
FOR CHICKEN BHUNA
- 2 Tbsp Mustard Oil
- 400gms Onions Sliced (5 medium size red onions)
- 1 Tbsp Ginger Garlic Paste
- 2 Tomatoes Pureed (151gms total)
- 3 dry red Kashmiri chili deseeded
- Salt to taste
- 1/2 Tsp Sugar
- 200gms Thick Curd
- 1 Tbsp Chicken Masala
- 1.5 Tsp Chili powder
- 1.5 Tbsp Coriander powder
- 1/2 Tsp Turmeric powder
- 2 Tsp Kasuri Methi crushed
- 1 Tsp Bhuna Masala( Or Garam Masala)
- 2 Sliced Green Chilies
- Chopped Coriander leaves
Instructions
- Make Bhuna Masala by dry roasting the whole spices listed above under Bhuna Masala in a pan at low flame just for a few minutes. Once fragrant, make a fine powder and store it air tight until later use. You can store it for up to two months.
- Marinate the Chicken pieces with salt, turmeric, coriander, chilli powder, lemon juice and hot mustard oil. Mustard oil should be heated till smoke comes out then allowed to cool down to take out the pungency from the oil. Its a great way to add moisture and intense flavor to the meat. Keep aside for 10-20mins.
- Fry the marinated chicken in oil/ghee in medium heat for 10-12mins. Keep aside along with any stock from it.
- Slice the Onions and separate each strand for even cooking. Keep aside.
- Make a Puree from 2 Tomatoes and 3 Dry Red Kashmiri Chilies which i have deseeded for easier blending. Do not use any extra water while grinding. If Dry red chilies not available then use the Kashmiri chilli powder instead. Gives a nice vibrant color to the Puree and the dish overall.
- Mix beaten thick curd with Chicken Masala, Chili, Coriander and Turmeric powder.
- Fry the Onions in Oil/Ghee till fully caramelized. Add Ginger Garlic paste and a splash of water for the onions not to burn.
- Add the Tomato Puree and fry on low flame for a few minutes. Add Salt and Sugar.
- Once it becomes paste consistency, add the curd spice mix. Keep the flame on low.
- Add the fried chicken and keep adding water from the sides bit by bit. Sautee on low flame. Add Kasuri Methi and Cover cook on low flame for 10-15mins.
- Once chicken looks cooked, add the Bhuna Masala, sliced Green Chilies and chopped coriander leaves.
- Serve Hot with Paratha/Naan/Roti. Bon Appetit!
Video
Notes
Use Bone in Chicken to get the most flavor out of this dish.Β
If Bhuna Masala not available then use Garam Masala instead. The Homemade Bhuna Masala can be stored air tight for upto two months and adds a great flavor profile to your dishes.