Name: Chicken Bhuna Masala – North Indian Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 Servings
Cuisine: Indian
Ingredients: 1 kg Chicken (curry cut); ½ no Lemon Juice; 1 tsp Salt; ½ tsp Turmeric Powder; 1 ½ tbsp Coriander Seeds; 2 tsp Cumin Seeds; ½ tsp Fennel Seeds; 2 inches Cinnamon; 3 nos Green Cardamom; 1 no Black Cardamom; 1 tsp Black Peppercorn; 3 nos Cloves; 1 no Bayleaf; 1 no Mace; 4 tbsp Oil; 1 ½ Cups Onion (finely chopped); 2 tbsp Ginger Garlic Paste; 3 nos Green Chilli (slit); 1 tbsp Kashmiri Chilli Powder; 1 tsp Salt; ½ tsp Turmeric Powder; 1 Cup Tomato (finely chopped); ¼ Cup Curd (beaten); ¼ Cup Coriander Leaves; ½ tsp Kasuri Methi

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

6 Servings

Calories / Serving

~450 kcal

Recipe by Cookd on YouTube

Recipe Summary

Chicken Bhuna Masala is a popular North Indian dish known for its rich, semi-dry gravy. The chicken is cooked in a thick, aromatic masala made from freshly roasted and ground spices, onions, and tomatoes, resulting in a deeply flavorful and spicy curry.

Adjust servings

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All Ingredients - For Marination

Chicken (curry cut) 1 kg
Lemon Juice ½ no
Salt 1 tsp
Turmeric Powder ½ tsp

All Ingredients - For Bhuna Masala Powder

Coriander Seeds 1 ½ tbsp
Cumin Seeds 2 tsp
Fennel Seeds ½ tsp
Cinnamon 2 inches
Green Cardamom 3 nos
Black Cardamom 1 no
Black Peppercorn 1 tsp
Cloves 3 nos
Bayleaf 1 no
Mace 1 no

All Ingredients - For the Curry

Oil 4 tbsp
Onion (finely chopped) 1 ½ Cups
Ginger Garlic Paste 2 tbsp
Green Chilli (slit) 3 nos
Kashmiri Chilli Powder 1 tbsp
Salt 1 tsp
Turmeric Powder ½ tsp
Tomato (finely chopped) 1 Cup
Curd (beaten) ¼ Cup
Coriander Leaves ¼ Cup
Kasuri Methi ½ tsp

Tools You'll Need

Pan
Kadai
Mixing bowl

Don't have an ingredient? Try these swaps

No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, combine the chicken pieces with lemon juice, 1 tsp of salt, and ½ tsp of turmeric powder. Mix well to coat the chicken evenly. Set aside and allow it to marinate.

Step 2: Prepare the Bhuna Masala Powder

In a dry pan, add coriander seeds, cumin seeds, fennel seeds, cinnamon, green cardamom, black cardamom, black peppercorn, cloves, bayleaf, and mace. Saute on medium-low heat until the spices become aromatic. Cool it down slightly, then transfer to a grinder and grind into a fine powder.

Step 3: Saute the Aromatics

Heat oil in a kadai or pan. Add the finely chopped onions and saute until they start to turn golden brown. Then, add the ginger-garlic paste and slit green chillies. Saute for another minute until the raw smell disappears.

Step 4: Add Spices and Tomatoes

Reduce the heat to low. Add Kashmiri chilli powder, 1 tsp of salt, and ½ tsp of turmeric powder. Mix well. Add the freshly ground bhuna masala powder and stir to combine. Next, add the finely chopped tomatoes and cook until they soften and the oil starts to separate from the masala.

Step 5: Cook the Chicken

Add the marinated chicken to the pan. Saute on high heat for , ensuring the chicken is well-coated with the masala. Cover the pan with a lid and cook on low heat for .

Step 6: Add Curd and Finish Cooking

Uncover the pan and give it a good stir. Add the beaten curd and mix well. Cover and cook for 5 more minutes. After , uncover and cook on high heat, stirring occasionally, until the excess moisture has evaporated and the gravy thickens to your desired consistency.

Step 7: Garnish and Serve

Add chopped coriander leaves and kasuri methi to the pan. Mix well. The Chicken Bhuna Masala is ready. Serve hot with roti or naan.

Pro Tips

• Reduce the heat to low before adding the powdered spices to prevent them from burning.

• Using freshly roasted and ground spices provides a more aromatic and flavorful masala.

• Ensure the onions are sauteed until golden brown to form the perfect base for the bhuna masala.

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Chicken Bhuna Masala – North Indian Style