Chicken Bhuna Masala a Chicken Curry
Dive into the rich, bold flavors of Chicken Bhuna Masala, a classic Indian chicken curry that strikes the perfect balance between aromatic spices and tender, juicy chicken. This recipe features bone-in or boneless chicken pieces simmered in a luscious base of golden caramelized onions, spiced tomato puree, and creamy yogurt. The subtle notes of kasuri methi (dried fenugreek leaves) and the warming touch of garam masala take this curry to the next level of flavor. With a cooking technique that involves slow simmering to intensify the spices, Chicken Bhuna Masala delivers a thick, flavorful gravy that clings beautifully to the chicken. Pair it with fresh naan, buttery roti, or fragrant steamed rice for a hearty and satisfying meal that’s perfect for dinner. Quick to prepare yet packed with depth, this chicken curry is a must-try for lovers of Indian cuisine!
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 3 medium Onions (finely chopped)
- 2 large Tomatoes (pureed)
- 4 cloves Garlic (minced)
- 1 inch piece Ginger (minced)
- 2 tablespoons Yogurt
- 3 tablespoons Oil (vegetable or mustard)
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 to taste Salt
- 2 tablespoons Fresh cilantro (chopped)
- 1 cup Water
- 2 optional Green chilies (sliced)
Instructions
Heat the oil in a large pan over medium heat.
Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onions and sauté until they turn golden brown, about 8-10 minutes.
Stir in the minced garlic and ginger. Cook for 1-2 minutes until the raw aroma disappears.
Add the turmeric powder, red chili powder, and coriander powder. Fry the spices for 1 minute.
Mix in the tomato puree and cook until the oil separates from the mixture, about 5-7 minutes.
Add the chicken pieces to the pan. Stir well to coat the chicken in the masala. Cook for 5 minutes, stirring occasionally.
Add the yogurt and mix well. Continue to cook for 2-3 minutes.
Pour in the water and add salt to taste. Stir and bring the mixture to a gentle simmer.
Cover the pan with a lid and cook the chicken on low heat for 20-25 minutes until tender, stirring occasionally.
Sprinkle garam masala and crushed kasuri methi over the curry. Stir to combine.
Add optional sliced green chilies for extra heat if desired.
Garnish with fresh cilantro and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 8.3 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
