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Chicken Bhuna Masala
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5 from 4 votes

Chicken Bhuna Masala

Chicken Bhuna Masala is classic Indian onion and tomato based spicy chicken semi gravy served with Indian flat breads .
Course Main Course, Side Dish
Cuisine Indian, North Indian
Keyword Bachelor's Cooking, Chicken, Curries
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 People
Calories 386kcal
Author Muktha H S

Ingredients

For Marination

  • 500 grams Chicken curry cut pieces,skinless
  • ½ teaspoon Ginger Paste
  • ½ teaspoon Garlic Paste
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Roasted Jeera Powder
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Salt
  • 1 teaspoon Oil

For Bhuna Masala

  • 2 tablespoon Mustard Oil
  • 3 Green Cradamom Pods
  • 1" inch Cinnamon Stick
  • 3 Cloves
  • ½ teaspoon Fennel Seeds
  • 4-5 BlackPeppercorns
  • ½ teaspoon Jeera/Cumin Seeds
  • 4 Dry Red Chillies
  • 3 no’s Onions medium size finely chopped
  • 1 tablespoon Garlic Paste
  • 1 tablespoon Ginger Paste
  • 5 no’s Tomatoes medium size minced or finely chopped
  • ½ Cup Curds/Yogurt
  • 1 tablespoon Gramflour / Besan
  • 2 no’s Green chillies slit
  • 1 tablespoon Kasuri Methi / Dry Fenugreek
  • 1 teaspoon Garam Masala Powder
  • 2 tablespoon Coriander Learves
  • Salt to taste

For Pre cooking Marinated Chicken

  • 1 teaspoon Oil
  • 1 Green Cardamom pod
  • 1 Black Cardamom
  • 1 Bay leaf
  • ½ inch Cinnamon Stick
  • 1 Clove
  • ¼ Cup Onion finely chopped , optional

Instructions

For Marination

  • In a mixing bowl add chicken, ginger paste , garlic paste , red chilli powder , coriander powder , roasted jeera powder , turmeric powder ,salt , oil , lemon juice
  • Mix well everything
  • Cover and set aside for minimum 30 minutes.

For Bhuna Masala

  • In a thick bottom , deep pan , heat 2 tablespoon of mustard oil.
  • Add all whole spices and saute for 1-2 minutes , till it releases aroma.
  • Now add in finely chopped onion , ginger , garlic paste and saute for 1-2 minutes.
  • Keep on medium heat and saute in between until onion turns brown in colour.
  • Add red chilli powder , coriander powder and mix well.
  • Now tip in finely chopped / minced or grated tomatoes , its recommended to add finely grated/minced tomatoes rather than tomato puree. As minced tomatoes add lot more to texture in this particular recipe. Tomato puree make this gravy bit runny which is not required in the recipe.
  • Mix well , add salt as per taste , stir and cook till water reduces completely and oil starts to release from corners. It takes some more time around 15-20 minutes on medium heat.
  • Whilst , in a pan heat 1 teaspoon of oil , add whole spices and cook marinated chicken for about 6-8 minutes , till colour changes and it starts to release its water.
  • In a bowl , whisk ½ cup curds along with besan /gram flour.
  • By now , tomatoes will be cooked completely , with specks of oil on top. Now add in whisked curds.
  • Mix well everything.
  • Add in half cooked chicken ,.
  • Add ½ cup water to pan in which chicken is pre cooked , rinse and add same water into the curry.
  • Mix well everything , cover lid and cook for 12-15 minutes on a medium heat.
  • Once chicken is well cooked, add 2-3 green chillies slit , garam masala and kasuri methi .
  • Give a quick stir and turn off the stove.
  • Garnish with coriander leaves and serve hot with roti or jeera rice.

Video

Nutrition

Calories: 386kcal