Restaurant-Style Chicken Bhuna Masala | Rich, Spicy & Aromatic

Bring restaurant flavors to your home with this Restaurant-Style Chicken Bhuna Masala — a rich, spicy, and aromatic Indian dry chicken curry

 

Restaurant-Style Chicken Bhuna Masala is a true celebration of Indian spices, technique, and culinary patience. The word bhuna refers to a special method where ingredients are slow-cooked over medium to high heat, with constant stirring, until the masala becomes thick, intensely flavorful, and the oil begins to separate.

In this process, onions, tomatoes, ginger, garlic, and whole and ground spices are first sautéed and cooked down until they form a deep, dark, rich masala — which gives this dish its signature bold taste and texture. The chicken is then added and simmered until every piece is coated with this thick, spiced gravy.

Unlike runny curries, Chicken Bhuna Masala is a dry-ish, clingy masala dish — perfect for scooping up with naan or parathas. The result is a restaurant-style dish you’ll be proud to serve at home — one that’s rich, spicy, aromatic, and truly unforgettable.

Ingredients-:

1.      Chicken with bone- 1 Kg

2.      Onion-3 big (Chopped)

3.      Coriander Leaves-2 bunch (chopped)

4.      Ghee- 3 tablespoon

5.      Turmeric Powder- 1 Teaspoon

6.      Red Chili Powder- 1 Teaspoon

7.      Ginger Garlic Paste- 2 tablespoon

8.      Lemon Juice- 1/4^th cup

9.      Coriander Powder-2 teaspoon

10.   Hung Curd- 1/2 cup

11.   Shahjeera or Caraway Seeds – 2 teaspoon

12.   Coriander seeds- 2 teaspoon

13.   Black Pepper corn- 1 Teaspoon

14.   Cloves- 2-3

15.   Nutmeg whole 1

16.   Black Cardamon-2-3

17.   Cinnamon Stick- 1 inch-1

18.   Bay leaf -2

19.   Whole red chili-3

    20.  Cumin Powder-1 Teaspoon

    21.  Tomato Puree- 2 tablespoon

   22.   Chopped Garlic- 1 tablespoon

 

Method-:

1.   Place a frying pan & turn on the gas, put 4 green Cardamoms, 1 stick of Cinnamon, 4 Cloves, 4 Dried Red Chilies, 1 teaspoon Cumin seeds, 1 teaspoon Black Peppercorns, 1 teaspoon Coriander (whole) and dry roast over low flame with 1 tablespoon salt till the smell of the spices comes out. Once done, keep the spices aside to cool them down. 

2.    Marinate the Chicken with Coriander powder, red chili powder, turmeric powder, cumin powder freshly roasted whole spice powder 1 teaspoon, ginger garlic paste, lemon juice and ½ cup chopped coriander leaves. Set aside for 1 hour.

3.    Then let the spices cool and after that grind it in smooth powder.

4.    Take a pan –add 1 table spoon oil, let the oil becomes hot then add black pepper corn ½ teaspoon, 3 cloves and one bay leaf.

5.    Now add chopped onion and fry till golden. Add chopped garlic and tomato puree mix well and cook for 5 minutes.

6.   Take another pan and add one teaspoon oil and two teaspoon ghee.

7.     Add chicken pieces in the second pan and roast it by one side and turn and repeat till each side becomes golden.

8.     In first pan, splash ½ cup water. Mix and boil well.

9.      Add fried chicken in the first pan with oil.

10.   Stir well and cover it.

11.   Cook for 10 minutes.

12.   When chicken 50% done then add the curd.

13.   Mix well and again cover it and cook till chicken is fully tender.

14.   Now add the roasted spice powder 1 and ½ teaspoon, mix well.

15.   Check the salt and seasoning and tenderness of the chicken.

16.   Add rest of the chopped coriander leaves.

17.   Cover and cook it for another 2-3 minutes.

18.   Put off the gas and cover it till serving.

This Restaurant-Style Chicken Bhuna Masala brings all the magic of your favorite Indian restaurant straight to your dining table. The slow bhuna process draws out unparalleled depth of flavor, making it the ideal dish for special occasions or indulgent family meals. Pair it with butter naan, tandoori roti, or steamed rice — and prepare to impress!