Chicken Bhuna Masala
Chicken Bhuna Masala
Ingredients
For the Chicken Marinade
- 500 gm chicken
- 1/2 lemon, juice of
- 1/3 cup yoghurt
- 1 tablespoon ginger garlic paste
- salt, to taste
- 1 teaspoon black pepper
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 1/2 teaspoons garam masala powder
- 2 teaspoons red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon chicken masala powder
For the Roasted Masala and Main Cooking
- 2 dry red chillies
- 4-5 cloves garlic
- 1 1/2 teaspoons fennel seeds
- 2 small cinnamon sticks
- 2 medium onions, roughly chopped
- 2 medium tomatoes, roughly chopped
- 2 teaspoons ghee, for roasting whole spices
- 2 tablespoons oil, for cooking
- 2-3 tablespoons ghee, for cooking
- 1 pinch caraway seeds
- a few curry leaves
- fresh coriander leaves, for garnish
Instructions
- 1
In a large bowl, add the 500 gm chicken pieces. Add the juice of 1/2 lemon, 1/3 cup yoghurt, and 1 tablespoon ginger garlic paste. Season with salt to taste, 1 teaspoon black pepper, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1 1/2 teaspoons garam masala powder, 2 teaspoons red chilli powder, 1 teaspoon cumin powder, and 1 teaspoon chicken masala powder. Mix all ingredients thoroughly to coat the chicken. Set aside to marinate.
⏱️ 5 min
- 2
In a small pan, add 2 dry red chillies, 4-5 cloves garlic, 1 1/2 teaspoons fennel seeds, and 2 small cinnamon sticks. Dry roast these spices over medium heat until fragrant, approximately 1 minute.
⏱️ 2 min
- 3
Transfer the roasted spices to a grinder jar. Add the 2 medium roughly chopped onions and 2 medium roughly chopped tomatoes to the same grinder jar. Grind all ingredients together to form a smooth paste. Add a little water if needed to help blend, but keep the paste thick.
⏱️ 5 min
- 4
Heat 2 tablespoons oil and 2-3 tablespoons ghee in a pan or pot over medium heat. Add a pinch of caraway seeds and a few curry leaves to the hot oil and ghee. Sauté briefly until fragrant.
⏱️ 1 min
- 5
Add the prepared masala paste to the pan. Cook the masala paste for 5 minutes, stirring occasionally, until it darkens slightly and the raw smell disappears.
⏱️ 5 min
- 6
Add the marinated chicken to the pan with the cooked masala. Mix well and cook the chicken on high flame for 5 minutes, stirring frequently.
⏱️ 5 min
- 7
Reduce the heat to low, cover the pan, and cook for another 15 minutes, or until the chicken is tender and cooked through, and the oil separates from the masala. Stir occasionally to prevent sticking.
⏱️ 15 min
- 8
Once cooked, garnish with fresh coriander leaves.
⏱️ 1 min
- 9
Serve the Chicken Bhuna Masala hot with naan, roti, or rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Bhuna Masala
For the Chicken Marinade
- 500 gm chicken
- 1/2 lemon, juice of
- 1/3 cup yoghurt
- 1 tablespoon ginger garlic paste
- salt, to taste
- 1 teaspoon black pepper
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 1/2 teaspoons garam masala powder
- 2 teaspoons red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon chicken masala powder
For the Roasted Masala and Main Cooking
- 2 dry red chillies
- 4-5 cloves garlic
- 1 1/2 teaspoons fennel seeds
- 2 small cinnamon sticks
- 2 medium onions, roughly chopped
- 2 medium tomatoes, roughly chopped
- 2 teaspoons ghee, for roasting whole spices
- 2 tablespoons oil, for cooking
- 2-3 tablespoons ghee, for cooking
- 1 pinch caraway seeds
- a few curry leaves
- fresh coriander leaves, for garnish
Instructions
- 1
In a large bowl, add the 500 gm chicken pieces. Add the juice of 1/2 lemon, 1/3 cup yoghurt, and 1 tablespoon ginger garlic paste. Season with salt to taste, 1 teaspoon black pepper, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1 1/2 teaspoons garam masala powder, 2 teaspoons red chilli powder, 1 teaspoon cumin powder, and 1 teaspoon chicken masala powder. Mix all ingredients thoroughly to coat the chicken. Set aside to marinate.
⏱️ 5 min - 2
In a small pan, add 2 dry red chillies, 4-5 cloves garlic, 1 1/2 teaspoons fennel seeds, and 2 small cinnamon sticks. Dry roast these spices over medium heat until fragrant, approximately 1 minute.
⏱️ 2 min - 3
Transfer the roasted spices to a grinder jar. Add the 2 medium roughly chopped onions and 2 medium roughly chopped tomatoes to the same grinder jar. Grind all ingredients together to form a smooth paste. Add a little water if needed to help blend, but keep the paste thick.
⏱️ 5 min - 4
Heat 2 tablespoons oil and 2-3 tablespoons ghee in a pan or pot over medium heat. Add a pinch of caraway seeds and a few curry leaves to the hot oil and ghee. Sauté briefly until fragrant.
⏱️ 1 min - 5
Add the prepared masala paste to the pan. Cook the masala paste for 5 minutes, stirring occasionally, until it darkens slightly and the raw smell disappears.
⏱️ 5 min - 6
Add the marinated chicken to the pan with the cooked masala. Mix well and cook the chicken on high flame for 5 minutes, stirring frequently.
⏱️ 5 min - 7
Reduce the heat to low, cover the pan, and cook for another 15 minutes, or until the chicken is tender and cooked through, and the oil separates from the masala. Stir occasionally to prevent sticking.
⏱️ 15 min - 8
Once cooked, garnish with fresh coriander leaves.
⏱️ 1 min - 9
Serve the Chicken Bhuna Masala hot with naan, roti, or rice.
⏱️ 1 min