Chicken Bhuna Masala
Chicken bhuna masala requires large chicken pieces, with or without bone, which have been marinated with lemon juice, salt, a bit of turmeric powder, and ginger-garlic paste. The cooking process starts by using low heat in a masala base that contains finely cut ginger, garlic, onions, tomatoes, chilies, yogurt, curry leaves, coriander leaves, and a special blend of roasted whole spices that includes fennel, cumin, coriander, black pepper, cardamom, and others.
Ingredients
To marinate the chicken:
- 1 kg chicken
- 4 tsp lemon juice
- 1 tbsp ginger garlic paste
- 1 tsp salt
- ½ tsp turmeric powder
To make the masala:
- 4 tbsp cooking oil
- 2 tbsp garlic finely chopped
- 2 tbsp ginger finely chopped
- 4 pieces onions medium size, finely chopped
- 4 pieces green chilies finely chopped
- 4 pieces tomatoes medium size, finely chopped
To make the spice mix:
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 piece black cardamom whole pod
- 1 piece mace
- 3 pieces cloves
- 2 pieces green cardamom whole pods
- 1 piece cinnamon 1 inch size stick, broken into small pieces
- 1 piece bay leaf
- 1 tbsp Kasuri methi dried fenugreek leaves
- 1 tbsp Kashmiri red chili powder
To cook the chicken:
- 1 tsp salt
- 1 cup yogurt whisked nicely
- 1 tbsp curry leaves
- 2 tbsp coriander leaves finely chopped
Instructions
- Wash and make cuts on large pieces of 1 kg chicken.
- Marinate with 4 tsp of lemon juice, 1 tbsp of ginger garlic paste, 1 tsp of salt, and ½ tsp of turmeric powder.
- Fry 2 tbsp of finely chopped garlic and 2 tbsp of ginger in 4 tbsp cooking oil followed by 4 pieces of medium-sized onions and 4 pieces of green chilies.
- Add 4 pieces of finely chopped tomatoes.
- Dry roast 1 tbsp of coriander seeds, 1 tsp of fennel seeds, 1 tsp of cumin seeds, 1 tsp of black peppercorns, one whole pod of black cardamom, a piece of mace, 3 pieces of cloves, 2 pieces of green cardamom (whole pods), a piece of 1 inch size cinnamon stick broken into small pieces, a piece of bay leaf until slightly golden, and 1 tbsp of Kasuri meth.
- Grind it with 2 tbsp of Kashmiri red chili powder.
- Add this spice mix and 1 tsp of salt.
- Add a cup of nicely whisked yogurt and the marinated chicken.
- Mix, cover and cook for 20 minutes.
- Add 1 tbsp of curry leaves and 2 tbsp of finely chopped coriander leaves.
- Your tasty and spicy homemade chicken bhuna masala is ready.
Subscribe to My YouTube Channel Mitar Cooking!
Notes
I prefer using chicken pieces with bones to make this dish. You can use boneless chicken. In that case, marinate for half an hour.
To prevent curdling, reduce the flame to add and mix the yogurt. Then cook it on a high flame.
The masala and chicken might stick to the bottom and get burnt. So, stir in between.
If you want your dish to be spicier, add Degi mirch masala because Kashmiri red chili powder only enhances the color.
Nutrition Info (Estimation Only)
Nutrition Facts
Chicken Bhuna Masala
Amount per Serving
Calories
359
Calories from Fat 144
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
107
mg
36
%
Sodium
2248
mg
98
%
Potassium
931
mg
27
%
Carbohydrates
14
g
5
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
41
g
82
%
Vitamin A
755
IU
15
%
Vitamin C
122
mg
148
%
Calcium
141
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!