Chicken Bhuna Masala | Chicken Masala | Kitchenstagram
Chicken Bhuna Masala is a beloved North Indian Delicacy, renowned for its rich blend of spices and succulent chicken. To craft this dish, chicken is fried with special bhuna masala, comprising of medley of spices, onions and tomatoes. Its allure lies in its fiery nature, it can be tailored to suit any palate, ranging from mild to extra spicy. However, what truly distinguishes it is the harmonious marriage of sweet and tangy notes derived from caramelized onions, tomatoes and curd.
The secret to perfecting this dish lies in patiently frying the onions and tomatoes until they achieve a deep caramelization. This forms the foundation of a thick and rich sauce, in which the chicken is cooked. As the chicken simmers, it releases its juices, infusing the curry with intense flavours, resulting in a sumptuously thick gravy that envelops each tender piece of chicken.
Chicken Bhuna Masala is a staple in my households, earning its place among cherished family recipes. Whether referred to as Bhuna chicken or Bhuna Murgh, its versatility knows no bounds. It pairs exquisitely with a variety of Indian flatbreads such as naan, roti or paratha, as well as steamed rice.
Why you’ll love the recipe:
Chicken Bhuna is adored for its authentic taste.
The meat is tender and packed with rich flavour.
Easily customize the heat levels to suit your family preferences.
It reheats wonderfully, making it perfect for meal prep or freezing.
What is Bhuna?
Bhuna is a cooking style originated from India and Bangladesh, characterized by roasting or frying ingredients to create a rich and flavourful base for various dishes. This technique involves frying onions, ginger and garlic in oil or ghee until the moisture evaporates and the mixture turns golden brown. Ground spices and aromatics are then added and cooked thoroughly to enhance their flavours. The key is to fry the ingredients without burning them, achieved through constant stirring. This process allows the flavours to intensify and develop, resulting in a deeply aromatic and delicious base known as bhuna masala. Bhuna masala serves as the foundation for a variety of dishes, including curries, stews and kebabs, imparting a distinctive taste and complexity to the final dish.
Which chicken cut is best for Chicken Bhuna?
For optimum flavour and tenderness, dark meat bone-in chicken cuts are unrivalled. Their bones infuses richness into dishes, while the dark meat remains juicy and succulent, especially during searing.
Serving suggestions:
Chicken Bhuna pairs well with roti, naan or paratha.
To create a balanced, high-protein meal, pair Bhuna Chicken with roasted vegetables on the side.
For a more elaborated feast, serve chicken bhuna with steamed rice or jeera rice or fried rice.
Can I make it ahead?
Absolutely! This dish is perfect for making ahead. Prepare it ahead of time and it’ll still taste delicious stored in the fridge for 2-3 days.
Storage tips:
Refrigeration: For optimal storage of leftover chicken bhuna, refrigeration is key. Place any remaining portions in an airtight container and store them in the fridge for up to three days.
Reheating: When reheating, either use the microwave of stove top. Since the chicken bhuna is dry, if reheating on the stove, add a bit of water to prevent it from becoming too dry.
Freezing: If you’re looking to freeze it, ensure it’s completely cool before transferring it into individual freezer containers. When ready to eat, thaw it overnight in the fridge and then reheat and enjoy.
Ingredients:
Chicken Marination:
500 gm Chicken (curry cut)
1 tbsp Ginger (chopped)
4-5 nos. Green Chili
8-10 nos. Garlic clove
1 tsp Turmeric powder
Salt to taste
1 tsp Kashmiri chili powder
1 tbsp Lemon Juice
2 tbsp Oil
For Masala:
1 tbsp Coriander seeds
1 tsp Shahi jeera
4 nos. Green Cardamom
1 no. Black Cardamom
3-4 nos. Clove
1 tbsp Fennel seeds
1 tbsp Black peppercorn
A pinch of salt
For Chicken Bhuna:
4 tbsp oil
1 no. Bay leaf
2 nos. Clove
1 tsp Black peppercorn
4 nos. Onion (chopped)
4 nos. Green chili (sliced)
2 tbsp Tomato puree
1/2 cup Curd (beaten)
2 tbsp Ghee
2 tbsp Fresh Coriander, chopped
Preparation:
Chicken Marination:
- Step 1: Grind ginger, garlic and green chili until you get a smooth paste. Keep aside.
- Step 2: In a mixing bowl combine chicken, ginger, garlic and green chili paste, Turmeric powder, Salt, Kashmiri chili powder, Lemon Juice and oil and marinate well. Keep aside.
For Masala:
- Step 3: In a heavy bottom pan combine Coriander seeds, Shahi jeera, Green Cardamom, Black Cardamom, Clove, fennel seeds and Black peppercorn. Dry roast the spices on low flame until the spices turn aromatic.
- Step 4: Transfer the roasted spices to a grinder jar and add a pinch of salt. Grind it into a fine powder. Keep aside.
For Chicken Bhuna:
- Step 5: Heat 2 tbsp oil in a heavy bottom pan and add the marinated chicken.
- Step 6: Sear the chicken on high heat from all the sides properly. Keep aside.
- Step 7: In a separate wok or pot heat 2 tbsp oil. Then add bay leaf, cloves and Black peppercorn and allow the spices to crackle.
- Step 8: Then add chopped onions and saute for 8- 10 minutes on medium flame until or its light brown.
- Step 9: Once the onions are caramelized next add the sliced green chilies and saute for 2-3 minutes.
- Step 10: Next add tomato puree and saute until oil separates.
- Step 11: Then add the seared chicken and saute for 5-6 minutes on medium flame.
- Step 12: Then add the prepared masala and saute for 3-4 minutes.
- Step 13: Next add beaten curd and mix everything well.
- Step 14: Cover and cook for 8-10 minutes on low flame.
- Step 15: Next add ghee and mix well.
- Step 16: Then add chopped coriander and mix everything well.
- Step 17: Once the chicken is cooked serve hot with rice, paratha or roti.
Pro tips:
Opt for a heavy-bottomed pan to ensure even cooking and prevent burning.
Regular stirring prevents the spices from burning and ensures even distribution of flavours.
Adjust the spiciness according to your preference by omitting green chilies and using kashmiri chili for milder heat.
Add a splash of water if the chicken or masala begins to burn.
A generous amount of oil enhances the flavour and prevent the chicken from tasting bland.
Aim for deep brown caramelization on the edges of the onions for optimal flavour.
Cut the chicken into larger pieces to prevent them from drying out or breaking apart during cooking.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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