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; Tablespoon- 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, great 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 tablespoon.
– Coriander leaves – 3-4 tablespoon.
– Kasuri Methi- 1/2 tsp (roasted & powdered).
– Oil- 1.5 tbsp + 4-5 tablespoon.

Preparation:.

– To marinade the chicken, add all the active ingredients pointed out and provide a mix. Set aside on space temperature for around 30 minutes.
– To make the Bhuna Masala Powder, heat a pan and add all the whole spices mentioned. Offer 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 great powder. Set aside and use 5 tsp of this spice mix for the curry.

– Great chop the onions, tomatoes and coriander leaves.
– Likewise blend the curd/yogurt and set aside.
– Dry roast the Kasuri Methi (Fenugreek Leaves) and allow it to cool. Crush it with your hand when 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 turning and frying the chicken pieces on medium heat for 8-10 mins till browned.
– Turn off the heat and set the pan aside.

– Now heat oil in a wok/ kadhai and include the tempering. Provide a stir and then add the finely sliced onions.
– Offer a stir and add 1/2 tsp salt. Mix and fry on medium heat for 15-16 minutes till the onions are light brown in colour.
– Now include the ginger garlic paste and fry on low heat for 3 mins.
– Now add the sliced red tomatoes, Red Chilli powder and a pinch of salt. Provide a mix and fry on medium heat for around 7-8 minutes 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 include the fried chicken pieces and 5 tsp of the bhuna masala powder made previously.
– Mix and fry for around 5 minutes on medium heat till the chicken is well covered with the masala.
– Switch off heat and gradually add the blended curd/yogurt. Mix it well and turn on heat. Now stir and cook on low heat for 2-3 minutes 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 put the cover again).
– Remove cover, include kasuri methi and coriander leaves.
– Provide a mix and simmer for 2-3 mins.
– Serve with roti or rice.

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