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  • Writer's pictureJyothi Varne

Chicken Bhuna Masala

Back again with another recipe by using one of my favourite, versatile meats aka Chicken . A super fuss free marination ,so much so you can simply choose to grill them instead of turning it into a gravy. Followed by an easy peasy gravy cooking with lots of stirring hence the name Bhuna and a dash of cream , will make you go for a second helping of this restaurant style dish .

It's summertime and I've personally started to dread the heat in our kitchen , so making elaborate meals or complicated recipes isa big no no . I've been consuming lots of liquids to keep myself hydrated and I hope all of you are doing the same, staying safe and following Covid protocols. Trying out restaurant style dishes in our kitchen has always been my go to experimentation genre.

Remember to use chunks of meat , cut into smaller portions from either the thighs or breast. Using minced chicken meat is a big no no for this recipe . It's a slow cooked dish , so have patience to let the spices and meat juices do their magic with flavours.

I've added a few pinches of Tandoori color to give my gravy a restaurant feel and look . You may choose to omit the same . But remember bhuno the dish really well, with stirring to avoid the meat from burning . Let the ghee seperate around the corners of your pan . If you don't like ghee flavour, use oil and top with a blob of butter at the end . But cream, cashew nut paste and tomato puree are non negotiable.


For marination

Chicken chunks 1kg

Black pepper powder 1/2tbsp

Green Chilli paste 1.5tbsp

Ginger Garlic paste 1tbsp

Vinegar 2tsp

Kashmiri Red Chilli powder 1/2tbsp

Salt to taste

For Gravy

Oil 5tbsp

Ghee 3tbsp

Finely chopped onion 2

Cumin seeds 1tbsp

Red Chilli paste 1/2 tbsp

Turmeric powder 1tsp

Ginger garlic paste 1tbsp

Coriander powder 1tbsp

Jeera powder 1tbsp

Garam masala 1tbsp

Puree of 2 large ripe tomatoes

Coriander leaves 2tbsp

12 Cashews ( soaked in water and ground to a fine paste )

Fresh cream 3tbsp

Curd 1 cup

Salt to taste

Kasuri Methi 2tsp

Green Chillies, slit 3


  1. Mix all ingredients mentioned under marination and set aside for a minimum of 1hr or best for 4hrs.

  2. In a kadai , heat ghee and oil , add jeera seeds and let it splutter.

  3. Add Ginger Garlic paste , chopped onions and chillies. Fry until the onions slightly brown.

  4. Add the marinated chicken meat , red chilli paste , turmeric and cook on a high flame for 5mins.

  5. Lower the flame and add tomato puree and salt to taste . Cook until the oil separates around the edges of your pan.

  6. Add remaining spice powders except garam masala and stir , add a little bit of water to avoid the spices from burning.

  7. Next add curd and cook on a slow flame for 3 to 5 mins .

  8. Add Cashew nut paste with 1/2 cup water, stir well and cook on low flame for 10mins. Check for spice and salt levels, adjust as per preference.

  9. Add garam masala and kasuri methi and continue to cook for 3mins by stirring well.

  10. Switch off flame, add cream and let this sit for 15mins prior to serving with lid on. Garnish coriander leaves .

Serve hot with a wedge of lime, raw onions along with Jeera rice , phulkas or parathas.

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