Chicken Bhuna Masala

Ingredients

• 10 cloves Garlic (peeled)
• 2 tablespoons Fresh Ginger (peeled and grated)
• 0.33 cup Water (for paste)
• 1.5 kg Chicken Leg and Thigh Pieces (bone‑in) (cut into medium pieces)
• 1 teaspoon Salt (for marination)
• 1.5 teaspoons Turmeric Powder (0.5 tsp for marination, 1 tsp for yogurt mixture)
• 1 teaspoon Oil (for marination)
• 1 cup Plain Unflavored Yogurt (3/4 cup for sauce, 0.5 tbsp for marination)
• 2 teaspoons Kashmiri Chili Powder (mild red color; can substitute with paprika + cayenne)
• 1 tablespoon Ground Coriander
• 0.25 cup Water (for yogurt mixture)
• 2 tablespoons Oil (for frying) (use a neutral oil)
• 1 piece Bay Leaf
• 1 piece Cinnamon Stick (Cassia)
• 3 pods Green Cardamom Pods (cracked open)
• 5 whole Cloves
• 1 pod Black Cardamom (optional) (optional, adds smoky note)
• 1 medium Onion (chopped)
• 0.5 teaspoon Salt (for onions)
• 2 cups Tomatoes (chopped)
• 0.25 teaspoon Salt (for tomatoes)
• 1 teaspoon Sugar (optional, balances flavor)
• 4 tablespoons Ghee (melted) (added in stages)
• 1 piece Dried Red Chili (crushed)
• 2 whole Green Chilies (slit lengthwise)
• 1.25 cup Water (additional) (hot water added in stages)
• 1 teaspoon Garam Masala Powder (homemade Shahi garam masala or store‑bought)
• 0.5 teaspoon Black Pepper (freshly crushed)
• 1 teaspoon Dried Curry Leaves (crushed)

Instructions

1. Make Ginger‑Garlic Paste

   Add the peeled garlic cloves and grated ginger into the blender jar with 1/3 cup water. Blend until smooth. If the mixture is too thick, add water one tablespoon at a time until a smooth puree forms.

   Time: PT5M

2. Marinate the Chicken

   In a bowl, combine the chicken pieces with 2 heaped teaspoons of the ginger‑garlic paste, 1 tsp salt, 0.5 tsp turmeric, 1 tsp oil, and 0.5 tbsp plain yogurt. Mix thoroughly. Let it rest for at least 30 minutes if time allows; otherwise proceed immediately.

   Time: PT5M

3. Prepare Spiced Yogurt Mixture

   In a separate bowl, whisk together 3/4 cup plain yogurt, 1 tsp turmeric, 2 tsp Kashmiri chili powder, 1 tbsp ground coriander, and 1/4 cup water until completely smooth and lump‑free.

   Time: PT5M

4. Sear the Chicken

   Heat 2 tbsp oil in the heavy‑bottomed pan over medium‑high heat until shimmering. Add the marinated chicken pieces in a single layer. Fry without moving for a few minutes until the underside browns, then turn each piece gently and brown the other side. Remove the chicken and set aside.

   Time: PT10M

   Temperature: medium‑high

5. Fry Whole Spices and Onions

   Add 2 tbsp melted ghee to the same pan. Drop in 1 bay leaf, 1 cinnamon stick, 3 cracked green cardamom pods, 5 cloves, and optional black cardamom. Stir for 30 seconds. Then add the chopped onion and 0.5 tsp salt. Cook on medium‑low heat, stirring occasionally, until the onions become soft, jammy, and lightly golden (about 8 minutes).

   Time: PT8M

   Temperature: medium‑low

6. Add Ginger‑Garlic Paste

   Stir in the remaining ginger‑garlic paste from step 1. Cook for 1 minute, allowing the raw aroma to disappear.

   Time: PT1M

   Temperature: medium‑low

7. Cook Tomatoes

   Add the chopped tomatoes and 0.25 tsp salt. Cook on medium‑low for about 2 minutes, until the tomatoes soften and the oil begins to separate from the mixture.

   Time: PT2M

   Temperature: medium‑low

8. Incorporate Yogurt

   Turn off the heat (or remove the pan from an electric stove). Add the spiced yogurt mixture a little at a time, stirring continuously to blend smoothly. Once fully incorporated, return the pan to medium‑low heat and keep stirring until small bubbles appear, indicating the yogurt is stabilized.

   Time: PT5M

   Temperature: medium‑low

9. Balance Flavors

   Add 1 tsp sugar (optional) and stir. Cover the pan and simmer on low heat for 5 minutes.

   Time: PT5M

   Temperature: low

10. Add Ghee and Chicken with Water

    Stir in another tablespoon of melted ghee, then return the seared chicken pieces to the pan. Pour in 1/4 cup hot water (used to rinse the yogurt bowl). Mix gently, cover, and simmer for 5 minutes on low heat.

    Time: PT5M

    Temperature: low

11. Add Chilies and More Water

    Add the crushed dried red chili and the two slit green chilies. Pour in another 1/4 cup water, cover, and cook for 5 minutes on low heat.

    Time: PT5M

    Temperature: low

12. Final Simmer with Garam Masala

    Add just under 1 cup hot water, 1 tsp garam masala powder, and freshly crushed black pepper. Cover and simmer on very low heat for 20 minutes, or until the chicken is tender. Stir occasionally to prevent sticking.

    Time: PT20M

    Temperature: very low

13. Finish with Curry Leaves

    Stir in 1 tsp crushed dried curry leaves, cover, and let the dish rest on low heat for an additional 2 minutes.

    Time: PT2M

    Temperature: low

14. Serve

    Turn off the heat, give the chicken bhuna a final gentle stir, and serve hot with steamed rice, naan, or roti.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g