Chicken Bhuna Masala

Chicken Bhuna Masala is a bold, richly spiced North Indian curry known for its thick, intensely flavored gravy and beautifully coated pieces of chicken.

The word “bhuna” refers to the traditional cooking technique where onions, spices, and tomatoes are slowly sautéed and roasted in oil until deeply caramelized and aromatic. This slow bhunao process creates layers of flavor that are deep, smoky, and incredibly satisfying.

Unlike runny curries, Chicken Bhuna Masala is thick, clings to the chicken, and delivers a punch of spice in every bite.

Why I Love This Recipe

I love Chicken Bhuna Masala because of its bold, roasted flavors and irresistible texture. The way the spices and onions slowly transform into a thick masala feels magical every time.

It’s not just spicy—it’s layered, smoky, and deeply comforting. This is the kind of curry that fills the kitchen with mouthwatering aromas and makes everyone impatiently wait for dinner.

Why It’s a Must-Try Dish

• Deep roasted flavor due to the bhuna technique
• Thick, restaurant-style masala
• Perfect balance of heat and richness
• Easy to customize for spice level
• Tastes even better the next day
• Ideal for naan, roti, or rice lovers

Recipe Overview

Category	Details
Course	Main Course
Cuisine	North Indian
Preparation Time	20 minutes
Cooking Time	40 minutes
Total Time	1 hour
Servings	4 servings
Calories per Serving	~420–480 calories

Ingredients

For Marinating the Chicken

• 750 g chicken (bone-in or boneless)
• ½ cup yogurt (curd)
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp salt
• 1 tbsp lemon juice (optional)

For the Bhuna Masala Base

• 4 tbsp oil or ghee
• 1 tsp cumin seeds
• 2 large onions, finely chopped
• 2 tbsp ginger-garlic paste
• 3 medium tomatoes, finely puréed
• 1½ tsp coriander powder
• 1 tsp cumin powder
• 1 tsp Kashmiri red chili powder
• 1 tsp garam masala
• ½ tsp black pepper powder
• Salt to taste

For Garnish

• Fresh coriander leaves
• Julienned ginger
• A drizzle of ghee or butter

Cooking Directions (Quick Overview)

1. Marinate chicken.
2. Prepare bhuna masala with onions, spices, and tomatoes.
3. Add chicken and roast in masala.
4. Slow-cook until thick and glossy.
5. Finish with garam masala and garnish.

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

1. In a bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, salt, and lemon juice.
2. Add chicken and coat well.
3. Marinate for 20–30 minutes.

Step 2: Start the Bhuna Process

4. Heat oil or ghee in a heavy-bottom pan.
5. Add cumin seeds and let them crackle.
6. Add chopped onions and sauté on medium heat until deep golden brown.

Step 3: Add Ginger-Garlic & Spices

7. Add ginger-garlic paste and cook 2–3 minutes.
8. Add coriander powder, cumin powder, chili powder, salt, and black pepper.
9. Roast spices well in the oil.

Step 4: Add Tomato Purée

10. Add tomato purée.
11. Cook on medium-high heat, stirring continuously.
12. Bhunao for 10–12 minutes until oil separates and masala becomes thick.

Step 5: Add Chicken

13. Add marinated chicken.
14. Cook on high heat for 6–8 minutes, stirring constantly so chicken coats fully in masala.

Step 6: Slow Cook

15. Lower heat, cover, and cook for 15–20 minutes.
16. Stir occasionally and add 2–3 tbsp water only if needed.

Step 7: Final Touch

17. Add garam masala.
18. Drizzle ghee.
19. Garnish with coriander and ginger.
20. Rest for 5 minutes before serving.

How to Serve

Serve Chicken Bhuna Masala hot with:

• Butter naan
• Tandoori roti
• Plain basmati rice
• Jeera rice

Side pairings:

• Onion salad
• Raita
• Lemon wedges

Recipe Tips

✔ Always bhuna onions patiently for deep flavor
✔ Use Kashmiri chili for color without excess heat
✔ Bone-in chicken adds extra richness
✔ Stir constantly during masala roasting
✔ Add very little water—this is a dry-style curry

Variations (Detailed)

1. Dhaba-Style Chicken Bhuna

Add extra ghee, green chilies, and crushed black pepper.

2. Creamy Bhuna Masala

Add 3–4 tbsp cream at the end for richer texture.

3. Spicy Andhra Bhuna

Increase chili powder and add curry leaves.

4. No-Onion Bhuna

Use extra tomatoes and yogurt for body.

5. Boneless Bhuna Masala

Cooks faster and works great for wraps and rolls.

Freezing & Storage

• Refrigerator: 3–4 days in airtight container
• Freezer: Up to 2 months
• Reheating: Low flame with splash of water or butter

Special Equipment Needed

• Heavy-bottom pan or iron kadhai
• Mixing bowls
• Sharp knife & chopping board
• Wooden spatula
• Measuring spoons

FAQ

Q: What makes Bhuna different from regular curry?
Bhuna is cooked with very little water and heavily roasted masala.

Q: Can I make this in a pressure cooker?
Yes, but open-cook the masala first for proper bhuna flavor.

Q: Is Bhuna Masala very spicy?
It can be medium to hot, depending on chili level.

Q: Can I use chicken breast?
Yes, but thighs stay juicier.

Q: Why does oil separate from the masala?
That indicates perfectly roasted bhuna masala.

Conclusion

Chicken Bhuna Masala is a powerful celebration of Indian spices, slow roasting, and deep flavor. With its thick, glossy masala and tender chicken coated in rich spice layers, this dish stands out as a true restaurant-style classic you can easily master at home. Whether served with soft naan or fragrant rice, Chicken Bhuna Masala delivers warmth, boldness, and unforgettable taste in every bite. It’s not just a dish—it’s an experience every curry lover must try.