recipe for Bhuna Chicken
In Indian cuisine, there are variations of Chicken Gravies, Chicken has a unique taste and you make it with right spices and ingredients you will get the perfect dish. Specially for chicken lovers like me, we can eat chicken in any shape or form but it should be cooked with right spices ;-)
Equipment
- Bottom Kadhai or Pressure Cooker
- Roasting Pan or tawa
- Mixer Grinder
- Mixing Bowl for marination
Ingredients
- 1 Kg Chicken Curry cut pieces
- ½ Cup Curd
- Freshly Chopped Coriander Leaves
- 2 Nos Tomatoes Chopped
- 3 Nos Onions Finely Chopped
- ½ Lemon
- 2-3 Nos Green Chillies Slit in two
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Red Chilly Powder
- 1/2 tbsp Cumin Seeds Powder
- 2 tbsp Coriander Powder
- 1 tbsp Kashmiri Red Chilly Powder
- ½ tbsp Turmeric Powder
- ½ tbsp Garam Masala Powder
Whole Spices - Dry Roasting
- 1 tbsp Coriander Seeds
- 1/2 tbsp Black peppercorns
- 2 Nos Dried Red Chillies
- 1/2 tsp Cumin Seeds
- 1/2 tsp Fennel Seeds
- 1-2 Nos Bay Leaf
- 2-3 Nos Cloves
- 1 Cinnamon Stick
Instructions
- First of all lets marinate the chicken with Curd, ginger garlic paste, 1/2 tbsp red chilly powder, turmeric , cumin seed powder and half lemon juice
- Marinate the chicken for 30 mins, Meanwhile we will prepare for the gravy
- Lets dry roast the whole spices, For this take a thick tawa and keep it on a low flame and keep roasting the whole spices untill aromatic.Keep stirring on low flame to avoid burning
- Once it cools down, put them in a mixer jar and grind it to a coarse powder, we dont need a fine powder.Grind it without water, we need a dry coarse powder
- I am making this recipe in a cooker, you may usea kadhai for thisHeat some 4-5 tbsp of Oil in a cooker/kadhai and add finely chopped onions
- Fry the onions very well on a low-medium flame until the onions are golden brown
- Once the onions are golden brown add the grounded spice mix
- Then add 1/2 tbsp Red Chilly powder, 1/2 tbsp Kashmiri Red Chilly powder, 1/4 tbsp Turmeric powder, 1/2 tbsp Garam Masala & 2 tbsp Coriander PowderRoast all the masalas on low flame untill aromatic.
- Then add some slit green chillies and fry them together mix everything together
- Now add finely chopped tomatoes and cook untill soft and mushy
- Cover it with a lid and cook for 2-3 mins until the tomatoes are soft and mushy
- The masala is now nicely roasted and aromatic. Its time to add the marinated chicken in the masala
- Roast the chicken well in the masala for 1-2minutes on high flame by stirring continuosly
- Now add around 1/2 cup water and mix it together on a high flame untill it starts boiling
- Once it starts boiling , cover the lid and cook it for 4-5 whistles
- Once the whistles are done and the gas is completely out, Check the gravy
- Finally garnish it with freshly chopped coriander leaves
- Keep it on a high flame and reduce the access water as Bhuna Masala is a semi gravy recipe
- Chicken Bhuna Masala is ready to be served hot with Rotis/Parathas or Rice
Video
Notes
I am using a Pressure Cooker to cook it faster, you may prepare this in a Deep Kadhai or Bottom Vessel as per your choice
Cooking this in an Iron Kadhai will enhance the taste
Marination time can be more as per your choice, you may even marinate over night if you have time.