Made using tomatoes, onions and plenty of spices, this yummy dish is the perfect pair to any naan or roti. Don’t be surprised if you end up making this dish more than once, it’s just too good!
Place chicken in a bowl and marinate with turmeric and salt 
Dry roast and grind ingredients under “Dry Roast and Grind” 
Saute chilies and cumin seeds in oil until aromatic 
Add and saute chopped onions 
Add garlic, ginger and green chilies 
Add tomato puree 
Cook marinated chicken in ghee 
Cook on high heat 
Add chicken pieces to the masala and mix well 
Add the ground masala powder and red chili powder 
Add yogurt 
Mix well 
Add kasuri methi 
Keep on low flame and mix well 
Chicken Bhuna Masala
Made using tomatoes, onions and plenty of spices, this yummy dish is the perfect pair to any naan or roti. Don't be surprised if you end up making this dish more than once, it's just too good!
Servings: 6
Ingredients
- 1 lbs chicken thighs (cut into small pieces)
- 1 large onion (finely chopped)
- 3 tomatoes (pureed)
- ¼ tsp turmeric powder
- 1 tsp Kashmiri red chili powder (adjust to taste)
- 1 tsp kasuri methi
- 1 tsp cumin seeds
- 2 dry red chilies (split in half)
- 2 inch ginger
- 10 garlic cloves
- 4 green chilies
- ¼ cup yogurt (whisked)
- 1 tbsp ghee
- 3 tbsp oil
- salt to taste
Dry Roast and Grind:
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp black pepper corn
- 3 cloves
- 2 green cardamom
- 3 dry red chilies
Instructions
- Place chicken pieces in a bowl. Add turmeric and salt and mix well. Set aside to marinate for 20 minutes.
- In a pan, dry roast the ingredients under the section titled "Dry Roast and Grind". Grind the dry roasted spices into a fine powder and set aside.
- In the same pan, add oil. Once hot, add cumin seeds and red chilies.
- Once cumin seeds become aromatic, add chopped onions and saute for 2 minutes.
- Next, add finely chopped ginger, garlic and green chilies. Cook until the onions become golden brown.
- Add pureed tomatoes and mix well. Cook on medium flame until raw smell fades, about 5 minutes.
- Heat ghee in a separate pan. Add the marinated chicken and sauté on high heat for 3 minutes. This helps seal the moisture in the chicken and makes it juicy. Set the chicken aside.
- Add the chicken to the tomato and onion mixture. Cook on high heat for 1 minute.
- Then, add the fresh ground masala powder and Kashmiri red chili powder. Mix well and cook for 1 minute.
- Remove from heat and add the whisked yogurt. Mix well.
- After mixing the yogurt, let the chicken masala cook on low flame. Cover with a lid and cook for 5 minutes. Check for salt and spice and adjust as needed.
- Once the oil starts to separate from the gravy, add kasuri methi and mix well. Cook on low flame for 3-4 minutes.
- Garnish with cilantro and serve hot with roti or naan.
