CHICKEN BHUNA MASALA CURRY | DHABA STYLE CHICKEN BHUNA MASALA | चिकन भुना

Chicken Bhuna Masala Curry | Dhaba Style Chicken Bhuna Masala | चिकन भुना मसाला | Bhuna Chicken Masala | How To Make Chicken Bhuna Masala | Chicken Bhuna | Chicken Bhuna Masala Gravy


Ingredients for Chicken Bhuna Masala:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Chicken - 1 Kg (with bones)

For Marination:
Salt- 2 tsp
Turmeric- 3/4 tsp
Kashmiri Chilli Powder- 1.5 tsp
Oil-1 tbsp

Tempering:
Cumin Seeds- 1.25 tsp
Whole Red Chillies- 4-5
Bay leaf-3

For the Bhuna masala powder:
Coriander seeds- 2 tbsp
Fennel seeds- 1 tsp
Peppercorns- 1.25 tsp
Cloves- 6
Green cardamom- 6
Black Cardamom- 1

Other Ingredients:
Onions, fine chopped- 5 medium( 400 gms)
Ginger garlic paste- 4 tsp
Tomatoes, red & fine chopped- 3 medium (200 gms)
Red Chilli powder- 2 tsp
Whisked curd-5 tbsp
Coriander leaves - 3-4 tbsp
Kasuri Methi- 1/2 tsp (roasted & powdered)
Oil- 1.5 tbsp + 4-5 tbsp

Preparation:

To marinate the chicken, add all the ingredients mentioned and give a mix. Set aside on room temperature for around 30 mins.
To make the Bhuna Masala Powder, heat a pan and add all the whole spices mentioned. Give a mix and dry roast on low heat for around 3 mins.
Now add these spices to a grinder/blender after cooling. Grind it to a fine powder. Set aside and use 5 tsp of this spice blend for the curry.

Fine chop the onions, tomatoes and coriander leaves.
Also whisk the curd/yogurt and set aside.
Dry roast the Kasuri Methi (Fenugreek Leaves) and allow it to cool. Crush it with your hand once cooled.

Process :

To fry the chicken pieces, heat 1.5 tbsp oil in a frying pan and place the chicken pieces side by side.
Mix and keep flipping and frying the chicken pieces on medium heat for 8-10 mins till browned.
Switch off the heat and set the pan aside.

Now heat oil in a wok/ kadhai and add the tempering. Give a stir and then add the finely chopped onions.
Give a stir and add 1/2 tsp salt. Mix and fry on medium heat for 15-16 mins till the onions are light brown in colour.
Now add the ginger garlic paste and fry on low heat for 3 mins.
Now add the chopped red tomatoes, Red Chilli powder and a pinch of salt. Give a mix and fry on medium heat for around 7-8 mins till the tomatoes are mashed, gravy is pulpy and oil separates. While cooking, smash the tomatoes with the ladle to make it pulpy and thick.
Now add the fried chicken pieces and 5 tsp of the bhuna masala powder made earlier.
Mix and fry for around 5 mins on medium heat till the chicken is well coated with the masala.
Switch off heat and slowly add the whisked curd/yogurt. Mix it well and switch on heat. Now stir and cook on low heat for 2-3 mins till oil separates.
Now cover & cook on low heat for 12-15 mins till the chicken is tender. (You can remove the lid midway, give a stir and place the cover again)
Remove lid, add kasuri methi and coriander leaves.
Give a mix and simmer for 2-3 mins.
Serve with roti or rice.







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