BHUNA CHICKEN MASALA

BHUNA CHICKEN MASALA

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I tasted this dish in a Dhaba in a small town in Gujarat where my dad used to take us for long drives. We used to have this lovely semi-gravy dish with hot tandoori rotis and mukkamaarke pyaaz (hand-smashed onions) along with some hot green chillies. And the best part was that we used to have this sitting on a charpai (a traditional woven cot) under the starry sky. That was a heavenly experience.

As I am writing about it, I am taking a dream tour back to the memories of my childhood. After the hearty meal, we would wash it down with a cool lassi or chaas (buttermilk).  I finally gathered all my memories of this dish and tried to recreate it to satisfy my craving.

Do tell me if u enjoyed it as much as I did, rediscovering my childhood memories.
Bhuna Chicken Masala Recipe

image of Bhuna ChickenIngredients:

  • 250gms – Boneless chicken (meat taken from leg and thigh portion)
  • 2 medium – Chopped onions
  • 2 medium – Chopped tomatoes
  • 2 nos – Chopped green chillies
  • 1 tsp – Ginger garlic and chilli paste
  • 1 tsp – Coarsely crushed cumin and coriander powder
  • 1 tsp – Coarsely crushed chilli powder
  • ½ tsp – Turmeric powder
  • ½ tsp – Garam masala powder
  • 1 tsp – Kasoori methi (Dried Fenugreek Leaf)
  • 6 to 7 nos – Coarsely crushed cashewnuts
  • 1/2 tsp – Shahi jeera seeds(Black Cumin seeds)
  • A handful – Fresh green coriander chopped
  • 1tsp – Lemon juice
  • Salt to taste
  • Oil to fry the masalas

Method:

  1.  Add oil to a pan and then add the shahi jeera and let it crackle, then add the chopped onions and green chillies and fry till it turns golden color.
  2. Mix all the dry masalas, salt and ginger garlic and chill paste and add a little water.  Add this mixture to the fried onions and fry till the raw smell goes away.
  3. Add the chopped tomatoes and fry till the oil leaves the sides.
  4. Add the chicken pieces and fry on high flame for 5 minutes then lower the flame and add half cup of water, and cover and cook till chicken is tender.
  5. Open the lid and add the coarsely crushed cashewnut powder and fry on high flame till the oil leaves the sides.  Crush the kasoori methi  and add it to the chicken, along with the chopped green coriander and fry again till semi-dry.
  6. In the end, add some lemon juice and mix. Taste the seasoning and adjust accordingly. Serve hot with rotis or naans.
BHUNA CHICKEN MASALA
 
Author:
Recipe type: Main Course, Non-veg
Cuisine: Indian
Ingredients
  • 250gms – Boneless chicken (meat taken from leg and thigh portion)
  • 2 medium – Chopped onions
  • 2 medium – Chopped tomatoes
  • 2 nos – Chopped green chillies
  • 1 tsp – Ginger garlic and chilli paste
  • 1 tsp – Coarsely crushed cumin and coriander powder
  • 1 tsp – Coarsely crushed chilli powder
  • ½ tsp – Turmeric powder
  • ½ tsp – Garam masala powder
  • 1 tsp – Kasoori methi (Dried Fenugreek Leaf)
  • 6 to 7 nos – Coarsely crushed cashewnuts
  • ½ tsp – Shahi jeera seeds(Black Cumin seeds)
  • A handful – Fresh green coriander chopped
  • 1tsp – Lemon juice
  • Salt to taste
  • Oil to fry the masalas
Instructions
  1. Add oil to a pan and then add the shahi jeera and let it crackle, then add the chopped onions and green chillies and fry till it turns golden color.
  2. Mix all the dry masalas, salt and ginger garlic and chill paste and add a little water. Add this mixture to the fried onions and fry till the raw smell goes away.
  3. Add the chopped tomatoes and fry till the oil leaves the sides.
  4. Add the chicken pieces and fry on high flame for 5 minutes then lower the flame and add half cup of water, and cover and cook till chicken is tender.
  5. Open the lid and add the coarsely crushed cashewnut powder and fry on high flame till the oil leaves the sides. Crush the kasoori methi and add it to the chicken, along with the chopped green coriander and fry again till semi-dry.
  6. In the end, add some lemon juice and mix. Taste the seasoning and adjust accordingly. Serve hot with rotis or naans.

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