From butter chicken to chicken tikka masala, from chicken korma to kadhai chicken, there are so many irresistibly delicious chicken curries. Yes, non-vegetarian food is just not about chicken and a lot more but there are some people who just can’t get enough of Indian chicken curries. Each chicken curry is made with different ingredients and tingles the taste buds in different ways. Made up of chicken marinated in plethora of spices and cooked with a flavourful gravy of rich ingredients, these curries are a true delight for chicken lovers.
Among the most loved chicken curries we have enjoyed for ages, one is Bhuna Murgh Masala. Also known as chicken bhuna masala, this delectable chicken curry is dry and made in thick caramelized onion masala flavoured with spices. It has aromatic and flavourful spices that seep into the chicken pieces and makes it super tempting and delicious. It may require some patience to make this scrumptious chicken curry but believe me, it will be worth all your efforts in the end. You can serve bhuna murgh masala with butter naan, garlic naan, tawa roti or tandoori roti and have a great time!
Wanna make this scrumptious and rich chicken curry for dinner tonight? Here is the easiest recipe you can ever look for!
Ingredients
- 650 gm chicken
- 2 onions (chopped finely)
- 4 tomatoes (pureed or chopped)
- 1 tbsp cashew nut paste
- 7 garlic cloves
- Half ginger
- 5 slit green chilies
- 1 tsp red chili powder
- 2 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- ½ tsp ajwain
- 1 tsp bay leaf
- 2 cardamoms
- 1 star anise
- 3 black peppercorns
- 3 cloves
- 2 Black cardamoms
- 1 cinnamon stick
- 1 tsp kasuri methi
- 2 tbsp ghee
- Salt to taste
Method
- First wash and clean the chicken pieces thoroughly. Add salt and lemon juice over the chicken pieces as a marinade.
- Take cling wrap and cover the bowl of marinated chicken. Keep it in the refrigerator.
- Now, heat oil or ghee in a pan. Add cloves, bay leaf, cumin seeds, black and green cardamoms, pepper corns, cinnamon etc. and wait till they splutter.
- Now, add chopped onions and keep stirring until they turn brown and aromatic. Add green chilies ginger (minced) and garlic. Saute everything until the oil starts separating.
- Add chopped or pureed tomatoes and mix well. Add coriander powder, turmeric powder, red chili powder, garam masala and mix well.
- Cover the lid and let it simmer for 4 to 5 minutes. When done, take off the lid and stir again. Make sure that the onion-tomato mixture is softened and a bhuna paste is formed.
- Add marinated chicken pieces and saute well with bhuna mixture. Stir well. Add water and cover the pan. Simmer the flame and let the chicken cook for 3 minutes. Make sure that the mixture doesn’t burn.
- When the chicken is cooked and bhuna masala thickens, add kasuri methi and cashew paste. Adding cashew paste is totally optional.
- Mix well and cover the lid to cook for another 4 to 5 minutes. Garnish with fine chopped coriander leaves. Serve Bhuna Murgh along with naan and enjoy!