Chicken Bhuna masala is a dry curry which means the masala clings onto the chicken( rather than chicken swimming in the sauce). Bhuna is a method of cooking where you cook onions, tomatoes and meat with spices over high heat - stirring until all the liquid dries up. It does not need additional water because the meat cooks in its own juices. This recipe is so aromatic and spice combination used is perfect. So let's know how to make it.
Preparation time : 20 min
Cooking time : 35 min
Servings : 2-3
Ingredients needed :
1.) Chicken - 500gm
2.) Onion - 2 large finely chopped
3.) Ginger garlic paste - 2 tablespoon
4.) Tomato - 3 large grind in a mixer and make puree out of it.
5.) Green chillies - 4 small slit into two halves
6.) Dhaniya powder - 1 tablespoon
7.) Red chilli powder - 1/2 tablespoon
8.) Roasted Cumin/jeera powder - 1 tablespoon
9.) Kashmiri lal mirch powder - 1 tablespoon
10.) Garam masala powder - 1 tablespoon
11.) Salt - as per taste
12.) Lemon - 1 juice
13.) Turmeric/Haldi powder - 1 teaspoon
14.) Saunf powder - 1 teaspoon
15.) Coriander leaves - few finely chopped ( garnishing)
Dry spices :
1.) Black pepper/Kali mirch - 5-6
2.) Green Cardamom/choti elaichi - 4
3.) Black cardamom/badi elaichi - 1
4.) Javitri - 1 (optional)
5.) Bayleaf/ Tej patta - 1
6.) Cloves/laung - 5-6
7.) Cinnamon stick/dalchini - 1 small
8.) Dried Red chillies - 2
Method of Preparation :
1.) Roast the dry spices in a pan untill aroma of the spices comes out (approx 2 mins). Keep it aside.
2.) Marinate the chicken in a bowl with 1 tablespoon ginger-garlic paste, 1/2 tablespoon red chilli powder, 1/2 tablespoon roasted cumin powder, 1/2 lemon juice. Set it aside for 40 mins.
3.) Finely chop the onion, slit the green chillies and make tomato puree in mixer.
4.) Heat oil in a kadai/ pan. Add dry spices and finely chopped onions into it, cook onions until they start turning golden brown.
5.) Add ginger garlic paste and saute for few mins.
6.) Add coriander powder, haldi powder, red chilli powder, Kashmiri Mirch powder (For vibrant red colour) and stir it well.
7.) Add chicken pieces, green chillies and salt at this point and roast the chicken masala with occasional stirring on medium high flame. Do not add water. Let the chicken cook in its own juices. This roasting (Bhuna) process will take around 20 mins.
8.) Add Garam masala powder, Saunf powder and roast the chicken until you achieve the fully bhuna effect. Don't expect to have gravy or curry as masala should be sticking to the chicken pieces.
9.) Now take 1 tablespoon of oil in tadka pan heat it and add dry red chilli. Add this to the chicken masala. This will give extra spiciness to the dish. This step is optional, if you didn't like too spicy food, you can skip this.
Note: Ideally this dish is completely dry and chicken is cooked in its own juices and masala stick to it, but you can add 2-3 tablespoon of water after the chicken gets cooked if you need it slightly saucy.
10.) Garnish it with coriander leaves, sliced onion and lemon wedge. Enjoy guys 😍
Thank you for reading. Enjoy more recipes on my blog and comment below each recipes for feedback or suggestions. Till then happy cooking 😀
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