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Chicken Bhuna Masala
In this dish, the mild taste of chicken is spiced up with a perfect combination of herbs and spices to make Chicken Bhuna Masala. Chicken pieces on bone are marinated with some basic Indian spices and roasted on high heat. The roasted chicken pieces are then cooked with thick curry made with onions, tomatoes, and some spices to create the wonderful dish, Chicken Bhuna Masala.

Chicken Bhuna Masala goes best with Indian breads and fried basmati rice.

Happy Cooking!
Serves 4 to 6
2 pounds, cut into pieces
Red Tomato
2 medium, finely chopped
Turmeric Powder
1 1/2 teaspoons
Cumin Powder
2 teaspoons
Garam Masala Powder
1 1/2 teaspoons
Lime Juice
1 tablespoon
Olive Oil
3 tablespoons
About 3 teaspoons
4 medium, cut thin, lengthwise
Ginger-Garlic Paste
2 teaspoon
Coriander Powder
4 teaspoons
Red Chili Powder
2 teaspoons or according to taste
Thai Chili
2 or according to taste, partially slit
2 tablespoons, coarsely chopped
Chaat Masala (Optional)
1 teaspoon
Step 1
Chicken Bhuna Masala tastes best when cooked with chicken pieces on bone to incorporate the flavors of broth from the bone. However, this is not a requirement of the dish. You can cook this dish with boneless chicken as well.

In a bowl, marinate the chicken pieces in a mixture of 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala powder, 1 teaspoon ginger-garlic paste, 1 tablespoon olive oil (or another oil of your choice), lime juice, and 1 and 1/4 teaspoons salt. Cover the bowl and refrigerate it for at least 2 hours. Refrigerate the chicken pieces with marinade for 24 hours for best results.

Save rest of the ingredients for later use.
Step 2
Pre-heat oven at 500 degrees Fahrenheit/260 degrees Celsius for roasting the marinated chicken pieces. Layer a baking tray with a sheet of aluminum foil, and spread the chicken pieces in a single layer on the tray. Aluminum foil will prevent the chicken pieces from sticking to the tray.
Step 3
Roast the chicken pieces in the oven for 15 minutes. While the chicken is roasting, you can start preparing the curry mixture.
Step 4
Heat the olive oil (or another oil of your choice) on medium heat. Add the chopped onions and fry for a couple minutes. Then add 1/2 teaspoon of salt. Continue to cook until onions are golden-brown and soft and start to melt in the oil. You may need to cover the pan to cook the onions faster. Stir the onions occasionally. It will take about 10 minutes for the onions to be cooked perfectly.

Now, add 1 teaspoon ginger-garlic paste and cook for about one minute.
Step 5
Add the chopped tomatoes, mix well, and cook until tomatoes are soft and mushy and mixed thoroughly with the onions.
Step 6
Add 1 teaspoon turmeric powder, 4 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chili powder, thai chilies, and 1 teaspoon salt. Add about 2 ounces of water and mix the ingredients well.

Cook for about 10 minutes, alternating between medium and medium-high heat every 2 to 3 minutes. Add some more water if needed to prevent the spices from burning or sticking to the pan. While the onion-tomato-spice curry mixture is cooking, do not forget to take the roasting chicken out of the oven in 15 minutes.
Step 7
Add the roasted chicken, chopped cilantro, and chaat masala (if using) to the curry mixture. Chaat masala adds extra kick to the curry but it is not a required ingredient.

Mix all the ingredients well. If the curry mixture is too dry to be mixed with chicken, add a little water just enough to mix the ingredients. Do not add extra water to the dish. Chicken Bhuna Masala is a thick curried dish with curry mixture sticking to the chicken pieces.

Check for salt. Add extra salt if needed, and mix well.
Step 8
Cover the pan and let the chicken cook with the curry mixture on medium heat for another 5 minutes. Your Chicken Bhuna Masala is ready.

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