About Chicken Bhuna

The word “Bhuna” refers to a specific cooking method which means “To Fry” or “Sauté”. Usually a basic onion tomato masala known as Bhuna Masala is first prepared by gently frying the spices, onions and tomatoes until aromatic. Later chicken is also fried along with this masala and then slow-cooked until tender and succulent. Here the word fry does not mean deep frying. Usually no liquid is added while cooking, meaning the chicken is cooked in its own juices. However I find adding a little amount of liquid helps bring out the flavors of the bhuna masala & also keeps the chicken succulent without drying out. So my recipe uses a little amount of water. Also known as Bhuna Chicken, this is basically a dry dish meaning a thick sauce (Bhuna Masala) clings on to the cooked chicken rather than chicken swimming in a gravy. Though the ingredients used to make chicken bhuna & a basic Chicken Curry are same, the method of cooking is what makes the dish taste & smell different. This Bhuna Chicken has a perfect balance of spice, tang and heat. To make it less hot, reduce the quantity of chili powder. I use a small amount of yogurt which contributes to the tang and flavor of the bhuna masala. If you want you can make it dairy free by leaving out the yogurt or replace with plant based yogurt.

How to Make Chicken Bhuna (Stepwise Photos)

Preparation

  1. To a mixing bowl add the spices mentioned below:

1 ½ to 3 teaspoon Kashmiri Red chilli powder 2 to 3 teaspoon garam masala 2 teaspoons coriander powder 1 teaspoon cumin powder ¼ teaspoon turmeric powder ½ to ¾ teaspoon black pepper 1 teaspoon fennel powder

  1. Mix them very well.
  2. Take 1 kg Chicken in a large mixing bowl. Add ½ tablespoon ginger garlic paste ,½ to ¾ teaspoon salt & 1 tablespoon Lemon juice. You can use chicken of choice. I use curry cut bone-in chicken. You can also use a mix of drumsticks & cut thighs. Make gashes over larger pieces of chicken so the flavors are well absorbed.
  3. Add half of the ground spices we mixed earlier (from step 1& 2). Mix well to marinate. Cover and rest aside until needed later in the recipe. You can also leave it overnight up to 2 days in the refrigerator.

Make Bhuna Masala

  1. Pour ¼ cup oil to a hot wok. Add 2 cups fine chopped onions & 1 to 2 slit or chopped green chilies.
  2. Fry the onions on a medium high heat until golden, for about 7 to 8 mins. Add ¾ teaspoon salt and reduce the heat to medium low.
  3. Stir fry until completely golden but not burnt. Add 1 tablespoon ginger garlic paste and fry for a minute.
  4. Reduce the heat completely. Add the rest of the ground spices we mixed in steps 1 & 2. Fry for a minute.
  5. Add the 1 cup deseeded & chopped tomatoes (or pureed). I also prefer to peel the tomatoes before chopping.
  6. Fry until the tomatoes turn mushy and completely soft. At this stage you should be able to see a little oil release from the masala.
  7. Whisk half cup yogurt in a bowl until smooth. Transfer 2 tablespoons of the onion tomato masala to the yogurt. Stir well.
  8. Reduce the heat to the lowest and pour the yogurt to the wok.
  9. Mix well and saute.
  10. After a while the yogurt cooks down and the bhuna masala turns thick. It also releases fats which means it is well cooked.

Stir Fry Chicken

  1. While the bhuna masala is getting done, you can start this on another burner. Pour 1 tablespoon ghee or oil to a wide hot pan or wok & add 2 dried red chilies. Fry them for 30 to 40 seconds. Add 1 bay leaf, 1 black cardamom, 4 cloves, 1 inch cinnamon and 4 green cardamoms. If you want you can add half teaspoon cumin seeds. I do not use. Be careful the whole spices can splutter in the oil/ghee and splash all over. So be fast and add the chicken.
  2. Add the marinated chicken and fry on a high heat until the chicken turns pale, for 2 to 3 mins.
  3. You will see the chicken releases juices, it is just okay. Reduce the heat to medium and continue to fry for 2 to 3 mins.

Make Bhuna Chicken

  1. Transfer the chicken to the bhuna masala along with the ghee and the chicken juices.
  2. Mix well and fry for 2 to 3 mins. At this stage you may add 2 tablespoons coriander leaves. I forgot to add.
  3. Cover and cook on a low heat, until the chicken is fully cooked and tender. If you feel the masala is sticking to the wok or about to burn you may splash little hot water. I do about ¼ cup, pour on the sides and not over the chicken.
  4. When the chicken is fully soft and tender, taste test and add more salt or more garam masala if you want. Also add 1 ½ tablespoon crushed kasuri methi. Delicious Chicken Bhuna is ready. Garnish with coriander leaves. Related Recipes

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