Chicken Bhuna Masala Recipe


Chicken bhuna masala is a famous and very tasty North Indian dish. The meaning of bhuna is roasting. We need to roast all the spices and other ingredients well in oil. All the spices used are very common in Indian cuisine. It is very important to roast them properly so you don’t end up burning them.


Ready hot spicy chicken bhuna masala served in a round white plate by


This is a very thick or almost dry masala dish. So, you don’t need to add water as the chicken will release its own juices, which help it to cook and enhance its taste. Because of the spices, onions, curd, and tomatoes, it tastes spicy, sweet, and sour.

Similar main course recipes:


Ready hot bhuna chicken masala served in a round white plate by

Chicken Bhuna Masala Recipe

Chicken bhuna masala is a popular dish fromNorth India. This is a spicy dish where the chicken is cooked in a thickmixture of different spices a.k.a. bhuna masala.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4 people


For chicken marination

  • 750 gm chicken
  • 1 tsp salt
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp ginger garlic paste


  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp whole black pepper
  • ½ tsp fennel seeds
  • 5 green cardamom
  • 4 cloves
  • 1 black cardamom
  • ½ inch cinnamon
  • ½ star anise
  • Small piece of mace
  • Small piece of nutmeg

For gravy

  • 4 tbsp oil
  • 2 tbsp ghee (clarified butter)
  • 1 bay leaf
  • 2 red chili
  • cups finely chopped onions
  • 2 tbsp ginger garlic paste
  • 1 tsp kashmiri red chili powder
  • 1 cup tomatoes finely chopped
  • 3 tbsp curd
  • 1 tsp kasuri methi
  • 2 tbsp coriander leaves (small piece of nutmeg)


  • Take 750 gm chicken in a mixing bowl. Add 1 tsp salt, ½ tsp red chili powder, ½ tsp turmeric powder, and 1 tsp ginger garlic paste. Mix well with the chicken and let it marinate for 30 min.
  • In a pan, add 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black pepper, ½ tsp fennel seeds. Then add 5 green cardamom, 4 cloves,1 black cardamom, ½ inch cinnamon, ½ star anise, and small piece of nutmeg. Turn the flame on low and roast all spices till they turn aromatic.
  • Once the roasted spices are cooled down, transfer them to a grinder jar. Then grind them into fine powder.
  • Take the thick bottom kadai and add 4 tbsp oil and 2 tbsp ghee. Keep the flame on medium and heat the chicken for 1 min.
  • Add 1 bay leaf and 2 red chilies. Sauté it for 10 seconds; add 1½ cups of finely chopped onions. Sauté for 7-8 min till the onions turn brown in color.
  • Add 2 tbsp ginger garlic paste. Cook well for 2 min or until the raw smell of ginger garlic paste is gone.
  • Next, add 1 tsp kashmiri red chili powder and mix well. Add 1 cup chopped tomatoes and cook well. Cook everything for 5 min. Let the onions and tomatoes get soft and mushy. Add ½ tsp salt and mix well.
  • Transfer the marinated chicken to a kadai and mix well. Cook for 5 min on medium high flame, then turn the flame on medium. Cover with a lid and cook for 10 min.
  • Remove the lid and turn the chicken pieces around. Add 3 tbsp curd and stir well for 2-3 min. Cover with a lid and cook for 5 min.
  • Add powdered spices and mix well. Add 1 tsp kasuri methi and combine well with chicken and stir for 2 min.
  • Add chopped coriander leaves and mix well. Turn off the flame.
  • Serve hot chicken bhuna on a serving plate with chapati or naan.


  • Keep stirring well, so the masala doesn’t burn.
  • Chicken with bones is preferable for this recipe. But you can use a boneless one.
  • Adjust the spices level as per your taste.
Keyword bhuna murgh, chicken bhuna masala recipe


Spread love with food:

Leave a Reply

Your feedback fuels our passion, please rate and comment on our recipes!

Required fields are marked *

Recipe Rating