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Chicken Bhuna Masala Recipe

Chicken Bhuna Masala Recipe
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Chicken Bhuna Masala is a flavorful North Indian dish made with tender chicken, slow-cooked in a thick, aromatic spice blend. The word Bhuna refers to frying spices until they release their natural oils, creating a deeply rich masala that clings beautifully to the chicken. Serve it with naan, roti, or steamed basmati rice for a satisfying meal.

Ingredients

Scale

For the Chicken Marination:

  • 750g chicken (bone-in or boneless)
  • 1 tsp salt
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp ginger-garlic paste

For the Dry Spice Blend (Homemade Masala):

  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • ½ tsp fennel seeds
  • 5 green cardamom pods
  • 4 cloves
  • 1 black cardamom pod
  • ½ inch cinnamon stick
  • ½ star anise
  • Small piece of mace
  • Small piece of nutmeg

For the Gravy:

  • 4 tbsp oil
  • 2 tbsp ghee (clarified butter)
  • 1 bay leaf
  • 2 dried red chilies
  • 1½ cups onions, finely chopped (about 3 medium)
  • 2 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chili powder (adds color, not heat)
  • 1 cup tomatoes, finely chopped (about 2 medium)
  • ½ tsp salt (adjust to taste)
  • 3 tbsp curd (full-fat yogurt, whisked)
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • Fresh coriander leaves for garnish

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, mix chicken with salt, red chili powder, turmeric, and ginger-garlic paste.
  2. Let it sit for at least 30 minutes (or refrigerate overnight for deeper flavor).

Step 2: Prepare the Spice Blend

  1. Heat a dry pan on low and lightly roast coriander, cumin, black peppercorns, fennel, cardamom, cloves, cinnamon, star anise, mace, and nutmeg. Stir until aromatic (about 2 minutes).
  2. Let them cool, then grind to a fine powder using a spice grinder or mortar and pestle.

Pro Tip: Don’t skip roasting—this step enhances the spice flavors significantly.

Step 3: Cook the Masala Base

  1. Heat oil and ghee in a thick-bottomed pan or kadai over medium heat.
  2. Add bay leaf and dried chilies; sauté for 10 seconds until fragrant.
  3. Stir in the onions and cook for 7–8 minutes until golden brown.

Visual Cue: Onions should turn deep golden without burning. Stir frequently.

Step 4: Add Aromatics

  1. Mix in ginger-garlic paste and sauté for 1–2 minutes until the raw smell disappears.
  2. Add Kashmiri chili powder for vibrant color, followed by the chopped tomatoes.
  3. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and oil separates from the mixture.

Mistake to Avoid: Don’t rush this step—a slow, thorough sauté of onions and tomatoes is key to a flavorful masala.

Step 5: Cook the Chicken

  1. Add the marinated chicken pieces to the pan and stir well to coat them in the masala.
  2. Sauté on medium-high heat for 5 minutes until the chicken changes color.
  3. Lower the heat, cover, and allow the chicken to cook in its own juices for 10 minutes. Stir occasionally to prevent sticking.

Step 6: Finish the Dish

  1. Gradually stir in whisked yogurt over low heat to avoid curdling.
  2. Sprinkle the prepared spice blend and kasuri methi over the chicken. Mix well.
  3. Cook uncovered for another 5 minutes, letting the chicken soak up the flavors.

Step 7: Garnish and Serve

Turn off the heat and garnish with fresh coriander leaves. Serve hot with naan, basmati rice, or roti.

Notes

Serving Suggestions

  • Pair with cucumber raita or a simple green salad for balance.
  • Add a side of roasted papad or pickles for an authentic Indian meal experience.

Tips & Tricks

  • Chicken: Bone-in chicken enhances the flavor of the gravy, but boneless is quicker to cook.
  • Spices: Freshly ground spices deliver the best results. Store-bought garam masala can be substituted, but the taste may differ slightly.
  • Yogurt: Always use room-temperature, full-fat yogurt to ensure it doesn’t curdle.

Storage & Reheating

  • Fridge: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze in single portions for up to 1 month. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm gently on the stovetop, adding a splash of water to loosen the gravy if needed.

Find it online: https://indianrecipe.info/chicken-bhuna-masala/