Chicken Bhuna Masala | Dhaba Style Bhuna Chicken Masala | Chicken Fry Masala

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Chicken Bhuna Masala is a popular North Indian dish with succulent chicken pieces coated with flavourful bhuna masala made with onion & tomatoes.

This is a gluten-free, beginner-friendly easy-to-make recipe.

This delicious, mildly spiced and simple chicken dish is served with naan, tandoori roti or rice.

Chicken Bhuna Masala | Dhaba Style Bhuna Chicken Masala | Chicken Fry Masala

About Chicken Bhuna Masala

Chicken bhuna is a semi-dry dish with intense bold flavours.

The term ” Bhuna” refers to a style of Indian cooking where onions, tomatoes along with spices are stir-fried at low heat bringing out their flavours. This creates a rich aromatic masala used in making bhuna recipes.

Chicken bhuna is best served with tandoori naan, rumali roti, tandoori paratha or tawa paratha.

I have used chicken on bones for this recipe, which gives it extra flavour. You may also use boneless chicken pieces instead.

Chicken bhuna is a semi-dry dish with a thick sauce. Basic ingredients are used to make this dish.

This is a mildly spiced dish, but you can adjust the spice level as per your preference.

Recipe Video

ingredients

Chicken – To make chicken bhuna masala, it’s best to use chicken on the bone. But if you do not like them, feel free to use boneless chicken instead. I have used 500 grams of chicken for this recipe.

Onions – These make the base of this dish. We will need 4 large finely chopped onions.

Tomatoes – Apart from onions, we will need 2 tomatoes. I have pureed the tomatoes, you may finely chop them instead.

Whole Spice – We will need, bay leaf, green cardamon, black cardamon, dry red chillies, black peppercorns and cumin seeds.

Spice Powders – We will need, coriander powder, red chilli powder, turmeric powder, and chicken masala powder.

Yogurt (Curd / Dahi) – We will need 3-4 tablespoons of yogurt which gives a nice creamy texture to this dish without adding any cream to it.

Other Ingredients – We will also require, green chillies, and ginger-garlic-coriander paste which gives this dish a distinct flavour.

Oil – I used sunflower oil to make this dish. For more flavour, you can also make it in ghee (clarified butter), mustard oil or any vegetable oil available.

Frequently Asked Questions

Can I make Chicken Bhuna Masala without yogurt?

Yes, you can skip adding yogurt (curd) altogether or you can substitute it with coconut milk. Yogurt adds tanginess and creaminess without having to use cream.

Is Chicken Bhuna Masala spicy?

Traditionally, this is a moderately spiced semi-dry dish. The spice level can be easily adjusted as per your peference. You can reduce or increase the amount of chilli powder used.

Is Chicken Bhuna a dry dish or gravy-based?

Chicken bhuna is a semi-dry dish. It has a thick gravy consistency that leaves the chicken perfectly coated in that flavourful masala.

How long does it take to cook Chicken Bhuna Masala?

It takes about 45 minutes to an hour including pre-preparation.

Can I freeze Chicken Bhuna Masala?

Yes, chicken bhuna can be frozen for up to 2 months. Before freezing allow it to cool completely. Thaw overnight in the refrigerator before heating.

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Chicken Bhuna Masala | Dhaba Style Bhuna Chicken Masala | Chicken Fry Masala

Variations

Instead of chicken, paneer (Indian cottage cheese) or boiled eggs can be used to make this dish.

Serving Suggestions

Chicken bhuna is best served with tandoori naan or laccha paratha. You can also serve it with rice, tawa paratha or roti.

Storage Options

Chicken bhuna stays good for 5-7 days. Store it in the refrigerator in a container with a lid. Reheat before serving.

Chicken Bhuna Masala | Dhaba Style Bhuna Chicken Masala | Chicken Fry Masala

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Recipe Card

Chicken Bhuna Masala | Dhaba Style Bhuna Chicken Masala | Chicken Fry Masala

Chicken Bhuna Masala | Dhaba Style Bhuna Chicken Masala

Chicken Bhuna Masala is a popular North Indian dish with succulent chicken pieces coated with flavourful bhuna masala made from onion & tomato.
This is a gluten-free, beginner-friendly easy-to-make recipe.
This delicious, mildly spiced and simple chicken dish is served with naan, tandoori roti or rice.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Easy Dinner Recipes, Easy Lunch Recipes, Main Course
Cuisine Indian
Servings 2 people

Ingredients
  

  • 500 grams Chicken
  • 4 large Onions, finely chopped
  • 2 Tomatoes, pureed
  • 4 tablespoons Yogurt (Curd / Dahi)
  • 1 tablespoon Ginger-Garlic-Coriander Leaves paste
  • 2 Green Chillies, slit
  • 1 teaspoon Red Chilli Powder
  • 2 teaspoons Coriander Powder
  • 3 teaspoons Chicken Masala Powder
  • 1 tablespoon Kasuri Methi (Dry Fenugreek Leaves)
  • 2 tablespoons Coriander Leaves, finely chopped

For Marination

  • 6-7 Garlic Cloves
  • 1 inch Ginger
  • 1/4th cup Coriander leaves (cilantro)
  • 1 tablespoon Kashmiri Red Chilli Powder
  • 1/2 teaspoon Turmeric Powder
  • Salt to taste

Whole Spices

  • 2-3 Dry Red Chillies
  • 1 Black Cardamon (Badi Elaichi)
  • 3 Green Cardamon (Hari Elaichi)
  • 2 inch Cinamon Stick
  • 8-10 Black Pepper Corns
  • 2 Bay Leaves
  • 1 teaspoon Cumin Seeds

Instructions
 

To Make Ginger-Garlic-Coriander Paste

  • In a blender, add 6-7 garlic cloves, 1 inch ginger & 1/4th cup Corinader Leaves (cilantro).
  • Add 2 tablespoons water and blend it to a fine paste.
  • Ginger-garlic-coriander paste it ready.

To Marinate Chicken

  • In a mixing bowl add washed chicken pieces.
  • Add ginger-gralic-coriander paste, kashmiri red chilli powder, turmeric powder and salt to taste.
  • Mix well and let the chicken marinate for 30 minutes.

Making Chicken Bhuna Masala

  • Heat 4-5 tbsp oil in a pan. Add whole spices, fry for 15 seconds.
  • Add onions and saute till they get golden brown in colour.
  • Add 1 tbsp ginger-garlic-coriander paste and saute for a minute till raw smell fades away.
  • Add tomato puree and cook until oil seperates from the masala.
  • Add marinated chicken and stir fry on medium heat for 3-4 minutes.
  • Add coriander powder, chicken masala powder, red chilli powder, salt to taste and green chillies.
  • Mix everything well.
  • Lower the flame, and add whisked yogurt (curd) and mix.
  • Add 1/4th cup of water.
  • Cover and let the chicken cook on slow flame. Keep on stirring occasionally.
  • Bhuna chicken masala is almost done.
  • Add finely chopped coriander leaves and kasuri methi. Mix well.
  • Garnish with finely chopped corinder leaves.
  • Transfer to the serving plate and serve with roti, naan or paratha.
  • Sprinkle some lemon juice while serving.

Video

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