Chicken Bhuna Masala is a lip-smacking dish originating from North-East India that is guaranteed to be a crowd favorite at your next dinner. Here are eight facts you must know to make this easy and healthy chicken curry! Let’s go!
What Is Chicken Bhuna Masala?
Chicken Bhuna masala, or Murgh Bhuna, is an exquisite spicy Northeast Indian dish prepared with flavorful gravy and whole roasted spices. The roasted whole spices should be used as they are in the recipe. There is no need to blend them into powder.
Bhuna is an old technique of roasting spices mixed with onions and tomatoes in hot oil. You can use the spices of your choice, but it is very important to add cloves and peppercorns. These two ingredients are the heart of this recipe.
In this dish, you saute the onions and tomatoes first, which makes the masala jammy. But it is not runny or soupy. The curry is mostly thick and dry. However, some people prefer to add water and make the gravy thinner to eat it with rice.
This dish will be readily available in any Indian or Mughal restaurant near you.
Is It Healthy?
Chicken bhuna masala is healthy for everyone, but it is completely up to the skills of the cook to make it healthy.
Some people like extremely spicy foods. And by making the dish too spicy, they risk irritating the digestive tract. Disproportionately adding spices is also unhealthy.
Chicken is a good source of protein and other nutrients, so using it in a dish will be healthy for you. But here are some tips to make the dish more nourishing:
- Add a limited amount of oil and ghee to the recipe. It is unhealthy to consume excess oil and can increase the risk of heart disease.
- If you are sensitive to spicy foods, then add the spices in moderation.
- Clean all the spices before roasting them. Wipe the bay leaves and cinnamon stick clean. Pick out any stones or debris from the whole spices.
- Be careful when adding salt to the recipe. Consuming excess iodine is unhealthy for the body and makes the dish taste bitter.
| Nutrition (1meal) | Chicken Bhuna Masala |
| Calories | 440 kCal |
| Carbs | 14g |
| Fiber | 7.8g |
| Protein | 38g |
| Fat | 24g |
| Sugar | 13g |
You can make this dish healthier by adding paneer to it. This dairy product is rich in calcium and protein. So, for all you health freaks, here is a recipe for chicken paneer masala.
You can discard the chicken and follow the same recipe to make it vegetarian. Or switch the paneer with tofu to make it vegan-friendly as well.
Chicken Bhuna Masala: Taste And Texture
Chicken Bhuna Masala is a spicy dish with a perfect blend of sweet and sour tastes (respectively from caramelized onions and tomatoes).
The addition of red chili powder, chicken masala powder, and other spices makes this a medium-hot curry. Although, you can control the spiciness by changing the proportion of spices. The addition of yogurt also decreases the hotness of the curry.
Bhuna chicken is a dry curry because water is not added to it. The meat releases water and is allowed to cook in its juices. This helps the chicken retain more flavor. The dry masala clings perfectly to the chicken without being runny.
If you want, you can add a little bit of water to prevent burning and to manage the consistency of the curry.
Curry and masala are two culinary terms used in India that confuse a lot of people. Here is an article on curry vs masala, listing the key differences between them.
Chicken Bhuna Masala: Origin And History
Bhuna, which is an Urdu word for “fried”, is an old technique where spices are fried in hot oil or ghee until they thicken and form a paste. These fried spices are then cooked with vegetables or meat to make delicious curries.
The origin of this style of cooking can be traced back to Bengal in Northeast India and Western Bangladesh. This dish is also a part of Mughal cuisine and was usually prepared for royal families and aristocrats.
Storage And Reheating Tips
You can store chicken bhuna masala like you would any other leftover food. Keep it in a Tupperware container and store it in the fridge. We recommend that you consume it within 3-5 days, or it will go bad.
You should not freeze the chicken masala, thinking it will preserve the flavor for more days. The recipe for chicken bhuna masala calls for the addition of yogurt, which does not freeze well. That is why you should avoid freezing this particular dish.
To reheat this dish, simply microwave it until it is hot or heat it in a pan. Add water accordingly to maintain the consistency of the gravy and to prevent the chicken from drying out.
What Is Bhuna Masala Chicken Served With?
Chicken bhuna masala has a dry gravy, which makes it pair well with rice dishes. You can pair it with steamed rice, jeera rice, or matar pilau rice. Or, you can enjoy it with naan, roti, or flatbread.
This dish is so versatile that it goes well with everything. People living in North Indian states like Punjab, New Delhi, and Haryana prefer to pair it with all sorts of bread like Rumali roti, Tandoori naan, and Tawa roti.
In South Indian cuisine, dishes like dosa, idli, and uttapam are a staple. South Indian people like to enjoy chicken bhuna masala with these dishes.
The staple food of West Bengal and Bihar is fish with rice. People living in these states swap out the fish with chicken bhuna masala or some other curry. They love to pair different types of curries with rice.
The bottom line is that chicken bhuna masala is a flexible dish that can be paired with many things. It is the personal choice of each individual what to pair it with.
Ingredients needed
For marinating
- 500 grams of chicken
- 1 tbsp ginger-garlic paste
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp lemon juice or ¼ cup curd
- Salt to taste
Whole spice needed
- 2 tbsp coriander seeds
- 1 tbsp black peppercorns
- 3 cloves
- 1 black cardamom
- 2-3 green cardamoms
- 1 tsp cumin seeds
- 1 dried red chili
- 1-inch cinnamon stick
For bhuna masala
- 1 tbsp oil
- 2 tbsp ghee
- 1 bay leaf
- 3 medium-sized onions (finely chopped)
- 6 medium-sized tomatoes (finely chopped)
- 1 tsp ginger-garlic paste
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- Salt to taste
- 2 slit green chilies
- 1 tsp lemon juice
- ½ tsp chicken masala powder
- 1 tsp kasoori methi
- ¼ cup chopped coriander leaves
Chicken Bhuna Masala: Method Of Preparation
Making chicken bhuna masala is a simple but time-consuming process. The sauteeing of spices and onions takes time. So, you have to be patient and stir constantly.
Before we start, here are some cooking tips, so your chicken bhuna masala turns out perfectly every time:
- Always opt for fresh ingredients to ensure the best flavor. And if you have the time and resources, you can try making your spices at home. This way, you can avoid using store-bought spices, which contain preservatives.
- Dry roast the whole spices beforehand. This will bring out the most exquisite flavors and aroma in them.
- Use a heavy bottom pan, preferably cast iron, to prevent the onions and spices from sticking to the pan and burning it.
Step 1- Marinate The Chicken
Take a bowl and place the boneless chicken pieces in it. Add the ginger-garlic paste, red chili powder, turmeric powder, coriander powder, lemon juice, and salt to it. Gently toss the chicken and coat its surface with spices. Let it marinate for 30 minutes.
Marinating the chicken will unlock more flavors and help to get rid of the smell of raw chicken.
Step 2- Dry Roast The Whole Spices
Whenever you are making a dish that involves using whole spices, always roast them first. Roasting the spices enhances their flavor and makes them aromatic.
So place a pan on medium flame and add your whole spices to it. Keep stirring them until they become fragrant, and then take them off the heat.
Keep the spices aside and let them cool off.
Step 3- Make The Bhuna Masala
- Take a wok or kadhai and put it on a high flame. Add the oil and ghee to it. Let the oil heat until it starts making a sizzling sound. Lower the flame and add the bay leaf to it.
- Add the finely chopped onions and saute them. Add the roasted spice that you kept aside and mix them all well. Add the ginger-garlic paste as well.
- Keep sauteing until the onions turn golden brown and the raw smell of ginger and garlic goes away. Stir the mixture constantly to prevent them from burning the bottom of the wok.
- Now add the finely chopped tomatoes and saute them until the oil separates. Add some salt but not too much since we already used salt to marinate the chicken.
- Add the red chili powder, cumin powder, and coriander powder.
- Cover the wok with a lid and let everything cook for 10-15 minutes. Stir occasionally.
Step 4- Add The Marinated Chicken Pieces
Now, add the chicken and stir until the chicken is coated with spices. Cook it for five to ten minutes on high flame.
Add the green chilies and chicken masala powder. You can also add ½ cup of water for gravy. Cover the lid and cook for 15 minutes on medium flame. You will notice that, as the chicken cooks, it will turn from pinkish to white.
Take off the lid and add lemon juice and crushed kasoori methi. Give it a mix and cook for 5 more minutes.
Step 5- Garnish
Chicken bhuna masala should now be ready! Garnish it with chopped coriander leaves. You can add a dollop of curd to control the spiciness.
Here is a video recipe for chicken bhuna masala. According to Chef Smita, the recipe is “simple and extremely delicious”.
