Looking for a dish that combines bold flavors with a cozy, homemade touch? Chicken Bhuna Masala is just the thing. It’s a North Indian classic that’s all about slow cooking and letting spices shine. The secret? Bhuna literally means “to fry,” so the method involves sautéing spices and ingredients until they’re rich and aromatic. The result? Tender chicken coated in a thick, flavorful masala that’s perfect with naan, roti, or rice.
A bit of history? This dish comes from Mughal kitchens and the Bengal region, where cooking with minimal liquid ensured the meat stayed juicy and bursting with flavor. Want to make it your own? I’ve added a few easy tweaks to modernize it while keeping its soul intact.
Key Recipe Details
- Prep Time: 30 minutes (including marination)
- Cook Time: 40 minutes
- Servings: 4
- Difficulty: Moderate
- Good To Know:
- You’ll need a heavy pan or kadai to evenly cook the masala.
- Freshly ground spices? Always a win—they pack a punch.
Meal Prep Ideas:
- Marinate the chicken ahead. Overnight is best. Trust me, it’s worth it.
- Batch-make the spice blend and store it for up to a month.
What You’ll Need
For Marinating Chicken:
- 750 gm chicken (bone-in is better, but boneless works too)
- 1 tsp salt
- ½ tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp ginger-garlic paste
For the Spice Blend:
- Coriander seeds, cumin seeds, cloves, and a mix of other whole spices (check the list below).
- Shortcut? Can’t grind spices? Store-bought garam masala is okay in a pinch.
Ingredients for the Gravy:
- Onions, tomatoes, yogurt, oil, ghee, and basic spices like bay leaves and chili powder.
- Special touch: Kasuri methi (dried fenugreek leaves)—adds an earthy edge.
Step-by-Step Instructions
1. Marinate the Chicken
Mix chicken with salt, chili powder, turmeric, and ginger-garlic paste. Let it sit for at least 30 minutes. Longer = better flavor.
2. Make Your Spice Blend
Toast the whole spices (coriander seeds, cumin, cloves, etc.) in a dry pan for a couple of minutes—just until they’re fragrant. Once cool, grind them into a powder.
Tip: Don’t skip this step. Freshly ground spices are like magic dust for your dish.
3. Cook the Masala Base
- Start by heating oil and ghee in a heavy pan. Toss in a bay leaf and dried chilies. Sauté for 10 seconds.
- Add onions and cook them until golden brown (about 8 minutes). Stir constantly to avoid burning.
- Then, add ginger-garlic paste. Give it a minute or two until the raw smell is gone.
4. Build the Masala
Stir in chili powder and tomatoes. Cook until the tomatoes break down and the oil separates—this step is key for flavor.
5. Add Chicken
Add the marinated chicken to your masala. Sauté for 5 minutes on medium-high heat until the chicken changes color. Then lower the heat, cover, and let it simmer for 10 minutes.
Important: Resist adding water unless it feels too dry. The chicken will release its own juices.
6. Finish with Curd and Spices
Slowly mix in whisked yogurt and cook on low heat to avoid curdling. Then sprinkle the ground spices and some kasuri methi over the chicken. Let it cook for a final few minutes.
7. Serve and Enjoy
Garnish with fresh coriander leaves and serve hot. It’s amazing with naan, rice, or even parathas.
Tips, Tricks, and Variations
Want to Make It Simpler?
- Skip a few spices like mace or nutmeg if they’re hard to find.
- Use store-bought garam masala for a quicker spice blend.
Adjust the Heat Level:
- Prefer mild? Stick to Kashmiri chili powder (it’s more about color than heat).
- Love it spicy? Add green chilies while cooking the onions.
Dairy-Free? No Problem:
- Swap the ghee for oil. Use plant-based yogurt or skip it entirely.
Storing and Serving
Storage Options:
- Leftovers? Keep them in the fridge for up to 3 days.
- Freeze in single-serve portions for busy days. Just thaw and reheat.
Serving Suggestions:
Serve it in a shallow bowl with some naan on the side. Pair with cucumber raita to cool down the spices.
Chicken Bhuna Masala isn’t just a recipe. It’s a warm bowl of comfort with a rich history and timeless flavor. Whether you’re cooking for guests or enjoying a weekend treat, this dish is bound to make it to your “favorites” list.
PrintChicken Bhuna Masala Recipe
Chicken Bhuna Masala is a flavorful North Indian dish made with tender chicken, slow-cooked in a thick, aromatic spice blend. The word Bhuna refers to frying spices until they release their natural oils, creating a deeply rich masala that clings beautifully to the chicken. Serve it with naan, roti, or steamed basmati rice for a satisfying meal.
- Prep Time: 30 minutes (including marination)
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
For the Chicken Marination:
- 750g chicken (bone-in or boneless)
- 1 tsp salt
- ½ tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp ginger-garlic paste
For the Dry Spice Blend (Homemade Masala):
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- ½ tsp fennel seeds
- 5 green cardamom pods
- 4 cloves
- 1 black cardamom pod
- ½ inch cinnamon stick
- ½ star anise
- Small piece of mace
- Small piece of nutmeg
For the Gravy:
- 4 tbsp oil
- 2 tbsp ghee (clarified butter)
- 1 bay leaf
- 2 dried red chilies
- 1½ cups onions, finely chopped (about 3 medium)
- 2 tbsp ginger-garlic paste
- 1 tsp Kashmiri red chili powder (adds color, not heat)
- 1 cup tomatoes, finely chopped (about 2 medium)
- ½ tsp salt (adjust to taste)
- 3 tbsp curd (full-fat yogurt, whisked)
- 1 tsp kasuri methi (dried fenugreek leaves)
- Fresh coriander leaves for garnish
Instructions
Step 1: Marinate the Chicken
- In a large bowl, mix chicken with salt, red chili powder, turmeric, and ginger-garlic paste.
- Let it sit for at least 30 minutes (or refrigerate overnight for deeper flavor).
Step 2: Prepare the Spice Blend
- Heat a dry pan on low and lightly roast coriander, cumin, black peppercorns, fennel, cardamom, cloves, cinnamon, star anise, mace, and nutmeg. Stir until aromatic (about 2 minutes).
- Let them cool, then grind to a fine powder using a spice grinder or mortar and pestle.
Pro Tip: Don’t skip roasting—this step enhances the spice flavors significantly.
Step 3: Cook the Masala Base
- Heat oil and ghee in a thick-bottomed pan or kadai over medium heat.
- Add bay leaf and dried chilies; sauté for 10 seconds until fragrant.
- Stir in the onions and cook for 7–8 minutes until golden brown.
Visual Cue: Onions should turn deep golden without burning. Stir frequently.
Step 4: Add Aromatics
- Mix in ginger-garlic paste and sauté for 1–2 minutes until the raw smell disappears.
- Add Kashmiri chili powder for vibrant color, followed by the chopped tomatoes.
- Cook for 5 minutes, stirring occasionally, until the tomatoes break down and oil separates from the mixture.
Mistake to Avoid: Don’t rush this step—a slow, thorough sauté of onions and tomatoes is key to a flavorful masala.
Step 5: Cook the Chicken
- Add the marinated chicken pieces to the pan and stir well to coat them in the masala.
- Sauté on medium-high heat for 5 minutes until the chicken changes color.
- Lower the heat, cover, and allow the chicken to cook in its own juices for 10 minutes. Stir occasionally to prevent sticking.
Step 6: Finish the Dish
- Gradually stir in whisked yogurt over low heat to avoid curdling.
- Sprinkle the prepared spice blend and kasuri methi over the chicken. Mix well.
- Cook uncovered for another 5 minutes, letting the chicken soak up the flavors.
Step 7: Garnish and Serve
Turn off the heat and garnish with fresh coriander leaves. Serve hot with naan, basmati rice, or roti.
Notes
Serving Suggestions
- Pair with cucumber raita or a simple green salad for balance.
- Add a side of roasted papad or pickles for an authentic Indian meal experience.
Tips & Tricks
- Chicken: Bone-in chicken enhances the flavor of the gravy, but boneless is quicker to cook.
- Spices: Freshly ground spices deliver the best results. Store-bought garam masala can be substituted, but the taste may differ slightly.
- Yogurt: Always use room-temperature, full-fat yogurt to ensure it doesn’t curdle.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in single portions for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop, adding a splash of water to loosen the gravy if needed.
