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Chicken Bhuna Masala

By Arpita © 2020 Spicy World
Apr 11, 2016

Chicken curry is almost regular in my kitchen and that's why I always try to do some twists with the masala, otherwise who will eat same chicken curry regularly? Nobody ! This time I made the twist with dry spices. Generally whole garam masala is used in this type of curry but I decided to go for a change and surprisingly I got the perfect taste. 'Bhuna' means koshano / in low flame you have to cook something with spices for long time. The curry is very aromatic itself and goes very well with some steamed rice or naan. I will make this dish soon again, until then what are you waiting for?

Ingredients

1 kg medium / big cut chicken with bone.
1 cup of chopped onion.
2 cloves of garlic.
1 inch ginger.
3 Tablespoons of curd.
Whole spices (2 Teaspoons of coriander seeds, Half Teaspoon of fenugreek / methi seeds, 1 dry red chilli, 8 - 10 black peppercorns).
1 Teaspoon of turmeric powder.
1 Teaspoon of red chilli powder.
Salt and sugar.
3 - 4 Tablespoons of mustard oil.
Warm water.
Some chopped coriander leaves.

Steps

Dry roast all the whole spices in a pan for 3 - 4 minutes in low flame, then grind them to a powder. Keep it aside.

Make a smooth paste of onion, ginger and garlic.

Heat mustard oil in a pan.

Add the smooth paste and cook for 10 - 15 minutes until the raw flavour of everything is gone.

Then add that dry roasted powder, turmeric powder, red chilli powder, salt and half Teaspoon of sugar. Mix well for 5 minutes.

Then lower the flame for 1 minute and add the curd. Mix well for 4 minutes.

Add the chicken pieces, some salt and cook with the masala for 20 - 30 minutes in slow flame. Do not burn it, if it becomes too dry, you can sprinkle some water.