Chicken Bhuna Masala is a true gem of Indian cuisine that brings together tender chicken and a rich, aromatic sauce. This dish is celebrated not only for its robust flavors but also for the delightful experience of preparing it at home. If you are looking for a comforting yet impressive meal to share with family and friends, this bhuna chicken recipe is perfect for any occasion. With spices that dance on the palate and ingredients that blend harmoniously, you’ll find this dish irresistible!

What You’ll Need for Chicken Bhuna Masala

To create a mouthwatering Chicken Bhuna Masala, gather the following ingredients:

500 grams chicken (curry-cut, bone-in chicken)
1/4 cup yogurt (60 ml)
1 tbsp ginger-garlic paste (15 g)
1/2 tsp turmeric powder (2 g)
1 tsp salt (adjust to taste)
2 tsp Kashmiri red chili powder (5 g) (more for heat, if desired)
2 tsp oil (10 ml)
3 tsp ghee/clarified butter (15 g)
2 medium onions, finely chopped (about 1 and 1/4 cups)
1 tbsp ginger-garlic paste (15 g)
3 tsp coriander powder (9 g)
1 tsp cumin powder (2 g)
1 tsp Kashmiri red chili powder (5 g, for extra color)
4 medium tomatoes, finely chopped (about 2 cups)
Salt to taste
1 tsp lemon juice (5 ml)
1 tsp garam masala powder (or chicken masala powder) (3 g)
1 green chili (slit, optional)
1 tsp roasted kasuri methi (dried fenugreek leaves)
Fresh coriander leaves for garnish
1 bay leaf
1 dried red chili (deseeded)
1 tsp cumin seeds (2 g)
1-inch cinnamon stick
4 cloves
3 green cardamoms (slightly open them)
10 black peppercorns

Step-by-Step Chicken Bhuna Masala Recipe

Marinate the Chicken: In a bowl, mix together the chicken, yogurt, ginger-garlic paste, turmeric powder, salt, and Kashmiri red chili powder. Coat the chicken well, cover, and let it marinate for at least 30 minutes (or longer if you have time).
Heat the Oil and Ghee: In a deep, heavy-bottomed pan, heat the oil and ghee over medium heat. Once hot, add the bay leaf, dried red chili, cumin seeds, cinnamon stick, cloves, green cardamoms, and black peppercorns. Sauté for about 30 seconds until fragrant.
Add Onions: Next, add the finely chopped onions. Cook them until they turn golden brown, stirring frequently to prevent burning (about 10-12 minutes).
Incorporate Ginger-Garlic Paste: Add 1 tablespoon of ginger-garlic paste to the onions. Stir well and cook for another 2-3 minutes until the raw smell disappears.
Spice it Up: Now, add coriander powder, cumin powder, and Kashmiri red chili powder. Mix everything well and let it cook for 1-2 minutes.
Tomatoes Next: Toss in the finely chopped tomatoes along with salt. Cook until the tomatoes become soft and the oil starts to separate from the mixture, about 10 minutes.
Add Marinated Chicken: Add the marinated chicken to the pan, stirring to mix everything well. Cook for about 5-7 minutes on high heat until the chicken is seared.
Simmer: Reduce the heat, cover the pan, and let the chicken simmer in its own juices for 20-25 minutes, stirring occasionally. If the mixture looks too dry, you can add a little water.
Finishing Touches: Once the chicken is cooked and tender, sprinkle garam masala powder, lemon juice, roasted kasuri methi, and slit green chili if using. Stir well and cook for 5 more minutes.
Garnish and Serve: Turn off the heat and garnish with fresh coriander leaves.

How to Serve Chicken Bhuna Masala

Serving Chicken Bhuna Masala is all about showcasing its vibrant colors and rich flavors. You can plate it in a large serving dish, garnished with bright green coriander leaves. Accompany it with warm naan or steamed basmati rice to soak up the delicious gravy. A side of yogurt or raita adds a lovely cooling effect, balancing the spices beautifully. Don’t forget a wedge of lemon on the side for an extra zing!

Expert Tips for Chicken Bhuna Masala

Control the Heat: Adjust the amount of Kashmiri red chili powder to control the spiciness to your liking. You can always increase gradually after tasting.
Use Fresh Spices: Fresh whole spices enhance the flavors drastically. If possible, use whole spices and grind them for the best taste.
Slow Cooking: Give the chicken enough time to cook slowly and absorb all the wonderful flavors in the masala.

Chicken Bhuna Masala FAQs

Q: Can I use boneless chicken for this recipe?
A: Yes, you can use boneless chicken; however, keep in mind that cooking times may vary as boneless chicken cooks faster.

Q: How do I store leftovers?
A: Allow the chicken to cool and then store it in an airtight container in the refrigerator for up to 3 days. You can reheat it gently on the stove.

Q: Can I make this dish in advance?
A: Yes! Chicken Bhuna Masala tastes even better the next day as the flavors meld together. It’s a great dish to prepare ahead of time.

Give this Chicken Bhuna Masala a try, and you’ll find yourself falling in love with its rich aroma and robust flavor. Enjoy cooking, and happy eating!

Chicken Bhuna Masala

A true gem of Indian cuisine featuring tender chicken in a rich, aromatic sauce, perfect for sharing with family and friends.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 380

Ingredients Method Notes

Ingredients

For the Marinade

500 grams chicken (curry-cut, bone-in chicken)
60 ml yogurt
15 g ginger-garlic paste
2 g turmeric powder
1 tsp salt adjust to taste
5 g Kashmiri red chili powder more for heat, if desired

For Cooking

10 ml oil
15 g ghee/clarified butter
2 medium onions, finely chopped about 1 and 1/4 cups
15 g ginger-garlic paste
9 g coriander powder
2 g cumin powder
5 g Kashmiri red chili powder for extra color
2 medium tomatoes, finely chopped about 2 cups
5 ml lemon juice
3 g garam masala powder or chicken masala powder
1 green chili (slit, optional)
1 tsp roasted kasuri methi dried fenugreek leaves
1 bay leaf
1 dried red chili (deseeded)
2 g cumin seeds
1 inch cinnamon stick
4 cloves
3 green cardamoms (slightly open them)
10 black peppercorns

Method

Preparation

In a bowl, mix together the chicken, yogurt, ginger-garlic paste, turmeric powder, salt, and Kashmiri red chili powder. Coat the chicken well, cover, and let it marinate for at least 30 minutes (or longer if you have time).

Cooking

In a deep, heavy-bottomed pan, heat the oil and ghee over medium heat. Once hot, add the bay leaf, dried red chili, cumin seeds, cinnamon stick, cloves, green cardamoms, and black peppercorns. Sauté for about 30 seconds until fragrant.
Next, add the finely chopped onions. Cook them until they turn golden brown, stirring frequently to prevent burning (about 10-12 minutes).
Add 1 tablespoon of ginger-garlic paste to the onions. Stir well and cook for another 2-3 minutes until the raw smell disappears.
Now, add coriander powder, cumin powder, and Kashmiri red chili powder. Mix everything well and let it cook for 1-2 minutes.
Toss in the finely chopped tomatoes along with salt. Cook until the tomatoes become soft and the oil starts to separate from the mixture, about 10 minutes.
Add the marinated chicken to the pan, stirring to mix everything well. Cook for about 5-7 minutes on high heat until the chicken is seared.
Reduce the heat, cover the pan, and let the chicken simmer in its own juices for 20-25 minutes, stirring occasionally. If the mixture looks too dry, you can add a little water.
Once the chicken is cooked and tender, sprinkle garam masala powder, lemon juice, roasted kasuri methi, and slit green chili if using. Stir well and cook for 5 more minutes.
Turn off the heat and garnish with fresh coriander leaves.

Notes

Serve with warm naan or steamed basmati rice. A side of yogurt or raita adds a lovely cooling effect. Add wedge of lemon for extra zing. Control heat with Kashmiri red chili powder.