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Photo of Bhuna Masala Chicken by Sheena Omana Narayanan at BetterButter

Bhuna Masala Chicken

Sheena Omana Narayanan
20 minutes
Prep Time
30 minutes
Cook Time
6 People
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ABOUT Bhuna Masala Chicken RECIPE

This Bhuna Masala has amazing flavor of cinnamon, black pepper and goda masala. My family love this dish. It is a must try chicken roast

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Kerala
  • Frying
  • Side Dishes
  • Healthy

Ingredients Serving: 6

  1. chicken 1 kg
  2. For marination - washed chicken, turmeric powder - 1 tsp, black pepper powder - 1 tsp, curd - 2 tbsp, salt - 1tsp. Marinate all these ingredients and set aside for 30 minutes.
  3. For masala - coconut slices - 1 cup, chopped finely cinnamon stick - 1 stick small size, green cardamom - 2, fennel seeds - 1tbsp, black pepper corns - 1 tbsp, bay leaves - 1 big, cloves - 3, goda masala - 1 piece, star ani seeds - 1, tomato - 1 chopped. Crush above all masala in mixer grinder and set aside (except tomato).
  4. ginger - chopped finely (handful)
  5. garlic - handful
  6. onion - 2 big finely chopped
  7. mint leaves - handful
  8. Kasuri methi - 2 tbsp
  9. coriander leaves - handful coriander leaves
  10. coriander powder - 2 tbsp
  11. chilli powder - 1 tbsp
  12. sugar - 1 tbsp
  13. turmeric powder - 1 tsp
  14. Curry leaves - handful
  15. chicken masala - 1 tbsp
  16. salt to taste
  17. oil - half cup


  1. Heat oil, add sugar and let the sugar caramelized in oil this will help in getting nice color in gravy as well as taste. Add bay leaves and chopped coconut slices and fry until coconut slices turns light brown in color
  2. Add chopped ginger, garlic, onion, curry leaves and mint leaves and fry nicely until onion is translucent. Add all crushed masala and fry nicely until all masala is cooked well and nice aroma spreads all over the kitchen.
  3. Remove half of the masala from pan and allow it to cool down and let remaining masala cook in pan for some more time in low flame, stir frequently to avoid burning
  4. Add marinated chicken into the pan and fry on high flame for 6-7 minutes
  5. Add coriander powder, chili powder, black pepper powder and turmeric powder and stir nicely until it coats with chicken
  6. Meanwhile, grind all fried masala which we had kept for cooling along with chopped tomato and set aside
  7. Once Chicken is nicely coated with masala add the ground masala and fry once again until the whole masala is coated nicely with chicken. Cover with lid and cook on the low flame for 15 minutes.
  8. Add a little water, stir nicely and cook for 20 minutes on the medium flame. Add chicken masala, kasuri methi and coriander leaves.
  9. Stir nicely and close the lid once again and cook for 5 minutes on a very slow flame. Remove it from stove garnish with some more coriander leaves and serve hot with Veg Pulav, raita and papad.

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Isha Prasad
Isha Prasad   Mar-30-2017

looks so good!

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