Spicy Mughlai Chicken Bhuna Masala

This is a step-by step Recipe for making at home tasty and delicious authentic Mughlai Restaurant Style Chicken Bhuna Masala. This is rich and filling main course Chicken Dish, which is suitable for most parties.

The Chicken Bhuna is a thick and spicy Chicken Gravy, prepared using a specially prepared Garam Masala.

The Marathi language version of the same Chicken Bhuna recipe and preparation method can be seen here – Spicy Chicken Bhuna Masala

Preparation Time: 45 Minutes
Serves; 4 Persons

Ingredients
8 Chicken Pieces

For the Marination
2 Tablespoon Ginger-Garlic Paste
2 Teaspoon Kashmiri Red Chili Powder
1 Teaspoon Kasuri Methi
½ Cup Curd
Salt as per taste

For the Masala
1 Tablespoon Butter
1 Tablespoon Ginger-Garlic Paste
¼ Cup Khoya
2 Big size Tomatoes (Puree)
10-12 Cashew nuts (soak)
2 Teaspoon Kashmiri Red Chili Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Garam Masala
1 Teaspoon Kasuri Methi
Salt as per taste
Oil for frying the Chicken pieces

Chicken Bhuna Masala

Spicy Mughlai Chicken Bhuna Masala

Preparation
Wash Chicken Pieces and keep them in a bowl. Add the Ginger-Garlic Paste, Kashmiri Red Chili Powder, Curd, Kasuri Methi and Salt. Mix it well and keep it aside for an hour.

Soak the Cashew Nuts for 30 minutes in water. And then grind them into a paste. Boil the Tomatoes, remove the skin of Tomatoes and grind them into a paste. Shred the Khoya.

Heat the Oil in a Pan and deep fry the Chicken pieces until the color changes into light brown. Remove the Chicken pieces from the Kadai and keep them aside.

Heat the Butter in a Non Stick pan and add the Ginger-garlic Paste, saute for a minute and add the grounded Tomatoes Paste, Cashew nut Paste, Khoya and saute for 5-7 minutes on a slow flame.

Add the Kashmiri Red Chili Powder, Turmeric Powder, Kasuri Methi, Garam Masala, Salt, a Cup of Water and cook for 2-3 minutes. Then add the fried Chicken pieces, mix it well and cover the Pan with a lid. Cook for 5-7 minutes on a slow flame.

Serve the Chicken Bhuna Masala with Parathas, Rotis or Jeera Rice.

About Sujata Nerurkar (1897 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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