CHICKEN BHUNA MASALA CURRY | DHABA STYLE CHICKEN BHUNA MASALA | चिकन भुना

Chicken Bhuna Masala Curry | Dhaba Style Chicken Bhuna Masala | चिकन भुना मसाला | Bhuna Chicken Masala | How To Make Chicken Bhuna Masala | Chicken Bhuna | Chicken Bhuna Masala Gravy


Ingredients for Chicken Bhuna Masala:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Chicken - 1 Kg (with bones)

For Marination:
- Salt- 2 tsp
- Turmeric- 3/4 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Oil-1 tbsp

Tempering:
- Cumin Seeds- 1.25 tsp
- Whole Red Chillies- 4-5
- Bay leaf-3

For the Bhuna masala powder:
- Coriander seeds- 2 tbsp
- Fennel seeds- 1 tsp
- Peppercorns- 1.25 tsp
- Cloves- 6
- Green cardamom- 6
- Black Cardamom- 1

Other Ingredients:
- Onions, fine chopped- 5 medium( 400 gms)
- Ginger garlic paste- 4 tsp
- Tomatoes, red & fine chopped- 3 medium (200 gms)
- Red Chilli powder- 2 tsp
- Whisked curd-5 tbsp
- Coriander leaves - 3-4 tbsp
- Kasuri Methi- 1/2 tsp (roasted & powdered)
- Oil- 1.5 tbsp + 4-5 tbsp

Preparation:

- To marinate the chicken, add all the ingredients mentioned and give a mix. Set aside on room temperature for around 30 mins.
- To make the Bhuna Masala Powder, heat a pan and add all the whole spices mentioned. Give a mix and dry roast on low heat for around 3 mins.
- Now add these spices to a grinder/blender after cooling. Grind it to a fine powder. Set aside and use 5 tsp of this spice blend for the curry.

- Fine chop the onions, tomatoes and coriander leaves.
- Also whisk the curd/yogurt and set aside.
- Dry roast the Kasuri Methi (Fenugreek Leaves) and allow it to cool. Crush it with your hand once cooled.

Process :

- To fry the chicken pieces, heat 1.5 tbsp oil in a frying pan and place the chicken pieces side by side.
- Mix and keep flipping and frying the chicken pieces on medium heat for 8-10 mins till browned.
- Switch off the heat and set the pan aside.

- Now heat oil in a wok/ kadhai and add the tempering. Give a stir and then add the finely chopped onions.
- Give a stir and add 1/2 tsp salt. Mix and fry on medium heat for 15-16 mins till the onions are light brown in colour.
- Now add the ginger garlic paste and fry on low heat for 3 mins.
- Now add the chopped red tomatoes, Red Chilli powder and a pinch of salt. Give a mix and fry on medium heat for around 7-8 mins till the tomatoes are mashed, gravy is pulpy and oil separates. While cooking, smash the tomatoes with the ladle to make it pulpy and thick.
- Now add the fried chicken pieces and 5 tsp of the bhuna masala powder made earlier.
- Mix and fry for around 5 mins on medium heat till the chicken is well coated with the masala.
- Switch off heat and slowly add the whisked curd/yogurt. Mix it well and switch on heat. Now stir and cook on low heat for 2-3 mins till oil separates.
- Now cover & cook on low heat for 12-15 mins till the chicken is tender. (You can remove the lid midway, give a stir and place the cover again)
- Remove lid, add kasuri methi and coriander leaves.
- Give a mix and simmer for 2-3 mins.
- Serve with roti or rice.







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