Last Updated On: by Preeti · 13 Comments
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Chicken Bhuna Masala is a flavorful North Indian curry that features succulent chicken pieces simmered in a rich and flavorful onion-tomato gravy bursting with warm spices. Serve with butter Naan or Jeera rice. Follow our easy step-by-step photos and video recipe to create this restaurant-worthy spicy curry at home in no time.
Table of Contents
This bhuna chicken is spicy yet so flavorful that this chicken masala recipe is now added to our family's favorite dishes. If you love spicy food, like me, you should try this super delicious chicken masala recipe at home.
Other popular chicken recipes that you may like:
- Mughlai Chicken
- Dhaba style chicken curry
- Chili Chicken
- Hyderabadi Chicken Masala
- Hyderabadi Hariyali Chicken
What is chicken bhuna masala?
"Bhuna," a Hindi word meaning "roasted". It is the cooking technique that gives this spicy chicken curry its name. Here, the spices, onions, and tomatoes are roasted in oil or clarified butter (ghee), releasing their delicious flavors into the masala.
The chicken is roasted on high heat with this spicy onion-tomato masala. Then, it's simmered in this bhuna masala until the chicken becomes tender and the sauce reaches a semi-dry consistency. The magic happens while roasting the masala, where simple ingredients transform into something truly delicious.
Is Bhuna masala spicy?
Yes, Bhuna masala is spicy, but the spiciness is balanced with sweetness from the caramelized onions and sourness from the tomatoes.
When you are making this bhuna chicken recipe at home, you can balance the spiciness to your liking.Just add less chili powder to reduce the heat or more to make it spicier.
What to serve with chicken bhuna masala?
You can serve it with Roti/Naan or steamed rice. You can also pair it up with Jeera rice or Fried rice as a side dish.
Some easy tips to keep in mind before making this bhuna chicken recipe
- Marinate the chicken for 30 minutes or overnight in the refrigerator. The longer it marinates the better it tastes.
- Use a heavy bottom pan to make this dish. You have to cook onion-tomato on a high flame, stirring frequently & the chances are it may stick to the bottom.
- Cook it stirring occasionally, to avoid burnt bottom.
- Chop the onions and tomatoes as fine as possible. You can use a food processor too. This will reduce the cooking time.
- Do not use onion puree for making this recipe. This is not buttery soft gravy. Finely chopped onions and tomatoes add texture to the gravy.
- Cook the onion-tomato masala until it reduces and becomes thick & oil starts to release from it. This is an indication that the onion-tomato masala is cooked perfectly.
- Use clarified butter for making bhuna masala. It will increase the flavor of the chicken masala.
- You can skip adding the green chilies and chicken masala powder in the recipe to reduce the spiciness.
- You can adjust the consistency of the gravy to your liking. Make chicken gravy or completely dry chicken.
- Use Kashmiri red chili powder that gives a bright red color to the dish and is less spicy too.
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Scroll down the recipe card for step by step instructions with photos.
Recipe Card
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5 from 4 votes
Chicken Bhuna Masala | Bhuna Chicken | Spicy Indian Chicken Curry
Chicken bhuna masala recipe - spicy chicken coated with delicious bhuna masala. Chicken is cooked on high heat with spiced roasted onion-tomato masala.
Course Main
Cuisine Indian
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
Servings 4 people
Calories 390kcal
Author Preeti
Ingredients
To marinate the chicken
- 500 g chicken
- ¼ cup yogurt
- 1 tablespoon ginger-garlic paste
- ½ teaspoon turmeric powder
- Salt to taste
- 2 teaspoon Kashmiri red chili powder add as per taste
To make chicken bhuna masala
- 2 teaspoon oil
- 3 teaspoon ghee/clarified butter
- 2 onions chopped (1 and ¼ cup)
- 1 tablespoon ginger-garlic paste
- 3 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon Kashmiri red chili powder
- 4 tomatoes finely chopped (2 cups)
- Salt to taste
- 1 teaspoon lemon juice
- 1 teaspoon garam masala powder or chicken masala powder
- 1 green chili slit (optional)
- 1 teaspoon roasted kasuri methi
- Coriander leaves to garnish
Whole spices
- 1 bay leaf
- 1 dried red chili deseeded
- 1 teaspoon cumin
- 1- inch cinnamon
- 4 cloves
- 3 green cardamoms
- 10 peppercorns
Instructions
Preparations to be done
Finely chop onions and tomatoes. Keep it aside.
In a mixing bowl, combine chicken with yogurt, ginger-garlic paste, turmeric powder, salt, and Kashmiri red chili powder. Marinate it for 30 minutes.
Making the chicken bhuna masala
Heat 2 teaspoon oil + 3 teaspoon ghee in a heavy bottom pot over medium heat.
When the oil is hot, add the whole spices. Sauté it for 30 seconds or until aromatic.
Next, add onions and sauté until onions start to become golden.
Add ginger-garlic paste and sauté until raw smell from ginger and garlic leaves.
Now lower the heat, stir in coriander powder, cumin powder and Kashmiri red chili powder. Cook stirring continuously until masala starts to leave oil from the sides.
Add tomatoes and salt. Stir and cook it for 2-3 minutes. Cover & cook until tomatoes are soft and pulpy. Stir it in between to avoid burning of spices. Be careful while adding salt. We have already added salt while marinating the chicken.
Next, add the marinated chicken. Stir to combine the chicken with the masala. Cook until the color of chicken turns from pink to white.
Cover and cook it for 5 minutes on low heat. Chicken will release water. Stir it well. If it looks dry add ¼ cup water. Again cover and cook it for 10 minutes or until the chicken is completely cooked.
After 10 minutes, open the lid, oil starts to float on the surface. This is an indication the the masala is cooked well.
Taste and adjust salt or chili powder as per taste.
Add ¼ cup water, lemon juice, garam masala powder, green chili and roasted kasuri methi. Stir to combine, cover and cook it for a minute.
Chicken bhuna masala is ready to serve. Garnish with coriander leaves.
Serve it with Roti, Naan bread or Parathas.
Video
Notes
- Use a heavy bottom pan to make bhuna chicken.
- Keep stirring it as required to avoid the burning of spices.
- You can skip adding green chilies and chicken masala powder (or garam masala powder) to reduce the spiciness of the dish.
- If you cannot find chicken masala powder then substitute it with garam masala powder.
- Use Kashmiri red chili powder to give bright red color to the bhuna masala. It is less spicy too.
- If you prefer a spicy dish then add ½ to 1 teaspoon cayenne pepper or spicy Indian red chili powder to spice it up.
- If you do not have all the whole spices mentioned in the recipe card, add whichever is available.
- The recipe is updated with new recipe video.
How to make Chicken bhuna masala with step by step photos
Marinate the chicken
- Marinate the chicken with curd, ginger garlic paste, turmeric powder, red chili powder & salt. Keep it aside for 30 minutes.
Making the bhuna chicken
- Heat a Kadhai/Indian Wok over medium heat. Add oil & clarified butter to it. Add the whole spices and sauté it for a minute.
- Next, add onions and sauté until translucent.
- Add ginger-garlic paste and cook until raw smell from ginger & garlic leaves.
4. Now lower the flame, add red chili powder, coriander powder & cumin powder. Sauté until oil starts to release from the spices. Keep stirring continuously to avoid burning of spices.
5. Add tomatoes and salt. Mix it well. Keep the flame on medium.
6. Keep the flame on high & add the marinated chicken. Mix it with the masala. Cook, it uncovered for 5 minutes.
7. Now add 1 cup water, green chilies & chicken masala powder. Cover & cook for 15 minutes on medium flame, stirring occasionally until the chicken is tender.
8. Lower the flame and add lemon juice, kasuri methi & coriander leaves. Cover & cook for 10 minutes.
9. Bhuna chicken is ready to serve. Garnish with chopped coriander leaves. Serve it hot with Roti/Naan/Parathas.
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