Name: Authentic Chicken Bhuna Masala
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 Chicken; 1 tsp turmeric powder; 1 tsp red chili powder; 1 tsp Kashmiri red chili powder; 1 tbsp fine sea salt; 1 tbsp dhania jeera; 1/4 tsp aniseed powder; 2 tbsp garam masala; 1 tbsp garlic paste; 1 tbsp ginger paste; 1/4 cup oil; 2 onions; 2 green chilis with slits; 2 chopped tomatoes; Fresh kasuri methi; Freshly chopped coriander

Authentic Chicken Bhuna Masala

Servings: 6 Total Time: 30 mins Difficulty: Beginner

Why this recipe works

Onions cooked until golden. Ten minutes of frying gives a sweet, rich base.

Fifteen minutes of bhuna-ing. Frying the chicken with the masala, lid on and off, builds a thick, intense sauce without much water.

A pinch of aniseed. It adds a gentle sweetness that sets this bhuna apart.

Fresh kasuri methi. It lifts the finished dish with a savoury, herby note.

Chicken Bhuna FAQs

What does bhuna mean?

Bhuna means fried or roasted in Urdu and Hindi. A bhuna is cooked by frying the meat and spices until the sauce is thick and dry. Our bhuna guide explains the method and how it differs from a karahi.

Is chicken bhuna spicy?

It’s medium, with heat from red chilli powder and green chillies. Kashmiri chilli adds colour more than heat.

What is the difference between a bhuna and a curry?

A bhuna is cooked down with very little liquid, so the masala coats the chicken. Most curries have more sauce.

How long does chicken bhuna take?

About 30 minutes from start to finish.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Authentic Chicken Bhuna Masala

Chicken Bhuna Masala is a beloved South Asian dish known for its deep, complex flavours. The term "bhuna" refers to the method of frying the meat with spices to build a rich, thick sauce. This dish is perfect for a quick and flavourful meal that can be served with warm naan or fragrant basmati rice.

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian, Pakistani Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

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Cook Time 30 mins Total Time 30 mins Difficulty: Beginner Servings: 6 Estimated Cost: £ 8 Best Season: Suitable throughout the year

Instructions

Video

Marinate the Chicken:

In a bowl, combine turmeric powder, red chili powder, Kashmiri red chili powder, fine sea salt, dhania jeera, aniseed powder, garam masala, garlic paste, and ginger paste.
Add the chicken pieces and mix thoroughly, ensuring each piece is well-coated. Marinate while you prepare the onions and tomatoes.

Prepare the Onions and Tomatoes:

In a high-heated pan, add oil. Once hot, add finely chopped onions.
Fry the onions until translucent and just beginning to caramelize, about 10 minutes. Stir often to prevent burning.
Halfway through, add green chilis with slits to impart their gentle heat. For a milder flavour, remove the seeds.

Cook the Tomatoes:

Once the onions are golden, add finely chopped tomatoes.
Fry the tomatoes with the onions for about 5 minutes until softened and melded together.

Add and Fry the Chicken:

Add the marinated chicken to the pan, scraping in all the marinade. Fry the chicken with the tomatoes and onions continuously for 15 minutes.
Periodically cover the pan with a lid and reduce the heat to medium to ensure even cooking. Repeat this process about 4 times. Total cooking time may vary; chicken breast may take about 10 minutes.

Finish the Dish:

Once the chicken is cooked, the oil will rise to the top, indicating it's done. Sprinkle fresh kasuri methi and a generous amount of freshly chopped coriander.

Final Steps:

Serve the Chicken Bhuna Masala with warm naan or fragrant basmati rice. The stunning colour and divine aroma make this dish a perfect choice for any meal.