Go Back

Chicken Bhuna Masala

Dhaba-style bhuna chicken with deeply caramelized onions, bloomed whole spices, and a thick restaurant-style masala that clings to every piece — finished with ghee and kasoori methi.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Marinating 30 minutes
Servings: 4 to 6 servings
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

For the Chicken Marinade
  • 1½ lbs 700g boneless, skinless chicken thighs, cut into 1½-inch pieces
  • ¼ cup plain whole-milk yogurt
  • 1 tablespoon ginger garlic paste (for the marinade) for the marinade
  • 1 tablespoon lemon juice
  • 1 teaspoon Kashmiri red chili powder (for the marinade) for the marinade
  • ½ teaspoon turmeric powder (for the marinade) for the marinade
  • 1 teaspoon salt (for the marinade) for the marinade
For the Bhuna Masala
  • 3 tablespoons ghee (for the masala) for the masala, plus 1 tablespoon oil
  • 1 bay leaf
  • 3 green cardamom pods lightly crushed
  • 4 whole cloves
  • 1- inch cinnamon stick
  • 1 teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • 3 large onions thinly sliced (about 4 cups)
  • 1 tablespoon ginger garlic paste (for the masala) for the masala
  • 2 green chilies slit lengthwise
  • 3 medium tomatoes finely chopped (or 1½ cups canned crushed tomatoes)
  • 1 tablespoon ground coriander
  • 2 teaspoons Kashmiri red chili powder (for the masala) for the masala
  • 1 teaspoon turmeric powder (for the masala) for the masala
  • 1 teaspoon garam masala
  • 1¼ teaspoons salt (for the masala) for the masala, or to taste
  • ½ cup hot water only as needed — bhuna is meant to be thick
For Finishing
  • 1 teaspoon kasoori methi dried fenugreek leaves, crushed between your palms
  • 1 tablespoon ghee (for finishing) for finishing
  • 2 tablespoons fresh cilantro chopped
  • 1- inch piece ginger cut into thin juliennes (for garnish)

Method
 

  1. Marinate the Chicken: In a large bowl, whisk together the yogurt, ginger garlic paste, lemon juice, Kashmiri red chili powder, turmeric, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes (up to 4 hours).
  2. Bloom the Whole Spices: Heat the ghee and oil in a large, heavy kadhai or Dutch oven over medium heat. Add the bay leaf, cardamom, cloves, cinnamon, cumin seeds, and black peppercorns. Fry for 30–45 seconds until fragrant.
  3. Caramelize the Onions (The Heart of Bhuna): Add the sliced onions with a pinch of salt and cook over medium heat, stirring every couple of minutes, for 15–18 minutes until deep golden-brown and sweet. Don't rush with high heat.
  4. Add Aromatics, Tomatoes, and Ground Spices: Stir in the ginger garlic paste and green chilies; cook 1 minute. Add the chopped tomatoes, ground coriander, Kashmiri red chili powder, turmeric, garam masala, and salt. Cook 8–10 minutes until thick and oil separates at the edges.
  5. Bhuna the Chicken: Add the marinated chicken with all its marinade. Fry on medium-high 8–10 minutes until seared and coated. Pour in ½ cup hot water, cover, and simmer on low 12–15 minutes until cooked through (165°F / 74°C) and the gravy is thick.
  6. Finish and Rest: Uncover and stir in the crushed kasoori methi, the final tablespoon of ghee, and half the chopped cilantro. Simmer 2 more minutes, rest 5 minutes, then garnish with remaining cilantro and ginger juliennes. Serve hot.