Chicken Bhuna Masala – 50-Minute Recipe
A richly spiced chicken bhuna with tender pieces marinated in yoghurt, lemon juice, and a blend of aromatic Indian spices, finished with fresh coriander and curry leaves. The dish offers deep, smoky flavors and a thick, savory sauce perfect for serving with rice or naan.
Recipe by cook_with_inshaa· Structured by ReelsMeals
From: Instagram(view original)
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About this saved recipe
Ingredients
- 1 1/10 lb chicken
- 1/2 cup lemon juice
- 0.33 cup yoghurt
- 1 tbsp ginger garlic paste
- to taste salt
- 1 tsp black pepper
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 1/2 tsp garam masala powder
- 2 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp chicken masala powder
- 2 dry red chillies
- 4 garlic cloves
- 1 1/2 tsp fennel seeds
- 2 cinnamon sticks
- 2 onions
- 2 tomatoes
- 2 tsp ghee
- 2 tbsp oil
- 2 tbsp ghee
- to taste caraway seeds
- to taste curry leaves
- to taste fresh coriander leaves
Instructions
- 11. In a large bowl combine the chicken, lemon juice, yoghurt, ginger‑garlic paste, salt, black pepper, coriander powder, turmeric powder, garam masala, red chilli powder, cumin powder, and chicken masala powder. Mix thoroughly, cover, and refrigerate for at least 30 minutes to marinate.
- 22. Heat a large skillet or pan over medium heat. Add 2 tsp ghee and 2 tbsp oil, then stir in the dry red chillies, garlic cloves, fennel seeds, and small cinnamon sticks. Sauté for 1–2 minutes until the spices become fragrant.
- 33. Add the medium‑sized onions to the pan. Cook, stirring occasionally, until they turn a deep golden brown, about 6–8 minutes.
- 44. Stir in the chopped medium tomatoes. Cook for another 4–5 minutes, allowing them to soften and release their juices, creating a thick base.
- 55. Increase the heat to medium‑high and add the marinated chicken pieces. Cook, stirring frequently, until the chicken is browned on all sides and the sauce begins to thicken, roughly 8–10 minutes.
- 66. Reduce the heat to low, drizzle the remaining 2‑3 tbsp ghee over the mixture, and let it melt into the sauce for 2 minutes.
- 77. Sprinkle caraway seeds, curry leaves, and fresh coriander leaves over the bhuna. Stir gently to combine and let the flavors meld for another minute.
- 88. Turn off the heat, cover the pan, and let the dish rest for 5 minutes before serving.
- 99. Serve the Chicken Bhuna Masala hot with steamed basmati rice or warm naan.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Ahead
Combine chicken with yoghurt, lemon juice, and spices, then refrigerate for at least 30 minutes before cooking.
Fry Whole Spices First
Heat ghee and oil, then add dry red chillies, garlic, fennel seeds, and cinnamon sticks; sauté 1–2 minutes until fragrant.
Brown Onions Fully
Cook onions until deep golden brown, about 6–8 minutes, before adding tomatoes.
Rest Before Serving
After cooking, cover the pan and let the bhuna rest for 5 minutes to meld flavors.
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Frequently asked questions
- How long does it take to make Chicken Bhuna Masala?
- About 50 minutes in total: 30 minutes of prep and 20 minutes of cooking.
- How many servings does this Chicken Bhuna Masala recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chicken Bhuna Masala recipe come from?
- It was shared by cook_with_inshaa on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.