Chicken Bhuna Masala – By VahChef @ VahRehVah.com



Bhuna masala is a basic simple masala made with red chillies, garam masala and garlic that is used for flavouring different types of meat and vegetables curries. The Indian spices used are rich in spiciness, flavourful and aromatic. Bhuna literally means sautéing or browning, hence the spices are firstly nicely roasted and ground to make a classic spice powder. "Bhuna" is also a technique of searing the meat first with the spice mix and cooking the seared meat in low flame for few hours. This slow cooking process helps the chicken or meat to cook in its own juices.This process results in giving a deep strong flavours with some very thick sauce. The meat cooked in a slow cooking process along with freshly ground spices gives an amazingly golden colour to the dish. Tip- Thighs & drumstick cut pieces suits well for making this dish. Alternatively you could also just grill the seared chicken to make a perfect crisp and juicy appetizer.
Ingredients:
Chicken, legs & breast pieces – ½ kg
Dry Red chillies – 6-7 nos
Cardamom – 3-4 nos
Cloves – 4-5 nos
Cinnamon – 2-3 pieces
Garlic – few cloves
Yogurt – ½ cup
Mustard Oil for frying
Salt – to taste
Method:
Firstly soak some red chillies in water. Boil and keep aside. To the red chillies, add garam masala, garlic and grind to a fine paste. Remove all the masala in a bowl. Add about ½ cup yogurt in the masala and mix well. Put the chicken pieces in the yogurt masala mixture and mix well. Add salt and mix again. Marinate the chicken coated with masala for about 2-3 hours in the refrigerator.
In another pan, add in some mustard oil. Once the oil comes to a smoking point, add the chicken pieces only without the extra masala and fry slowing till the masala almost dries off. Then add the remaining leftover masala and mix well. Cover with lid and cook until the chicken is cooked and the bhuna masala gets dried completely.
Serve hot with roti, chapatti or rice

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http://www.youtube.com/watch?v=seLCbSC7qFw

  1. bushmishi January 18, 2015 at 3:13 pm

    can we try this with some other oil other than mustaRD OIL.. I DNT HAVE
    THAT AVAILABLE HERE in the stores near me :(

  2. Shalu Shekar January 18, 2015 at 3:13 pm

    Omg, I tried this recipe.. It was soo yummy and delicious.. Thank you for
    this wonderful recipe 

  3. Lakshmanan P January 18, 2015 at 3:13 pm

    soaked for 2 hours.. excited to see how it comes..!

  4. ultra samy January 18, 2015 at 3:13 pm

    Y would over do so much with your funny sounds while tasting the food … 

  5. Meron Haile January 18, 2015 at 3:13 pm

    Made this last night. It was Mmmmmm good

  6. Sarita Jaiswal January 18, 2015 at 3:13 pm

    When is salt given

  7. gratefuldev23 January 18, 2015 at 3:13 pm

    I’ve made this a few times now. Utterly fantastic flavour, and so, so easy!
    I think I might try it with potatoes next time.. that might be good.
    Oh, and yes I think the spice he does not name is indeed turmeric. I used
    it and it made the dish extra good :)

  8. sharif khan January 18, 2015 at 3:13 pm

    sir mera iska masala patla ho gya to abhi ispe kya halu

  9. Anugya Agrawal January 18, 2015 at 3:13 pm

    I made it today …it was delicious ….but how to make it less spicy…I
    mean less of chillies

  10. Lashannah Davies January 18, 2015 at 3:13 pm

    Just made this for tea, My family and I love it!! Thanks Vahchef!!!

  11. marich l January 18, 2015 at 3:13 pm

    made it came out good

  12. Anshul Sahdev January 18, 2015 at 3:13 pm

    tried this today..came out awesome..thanks a lot chef!

  13. yashwin prakash January 18, 2015 at 3:13 pm

    Awesome it was… came out well..
    Thank u sooo much…

  14. Imran Khan Midas January 18, 2015 at 3:13 pm

    Love it. Thanx

  15. Krishnakumar Ramachandran January 18, 2015 at 3:13 pm

    Hi sir,
    Thank you once again, I tried it and it came awesome,
    I included some kasturi methi while mixing curd and the taste is WOW
    thanks once again
    Krishna

  16. fida January 18, 2015 at 3:13 pm

    Y is atul anand getting all hurt.. Grow up… 🙂 I hv jus written wat I
    felt.. 

  17. veena sreelal Op January 18, 2015 at 3:13 pm

    So tastyy

  18. Rolando Herrera January 18, 2015 at 3:13 pm

    Hi, may i fry my wings with all purpose flour and then heat the masala a
    litle bit and coat the wings with it or it need to be cooked for too long
    to make it edible?

  19. Victor W. January 18, 2015 at 3:13 pm

    he doesnt tell you all the ingredients, why be on the internet

  20. Sagar Dhingra January 18, 2015 at 3:13 pm

    Vv nice recipe sir

  21. Tommy Harris January 18, 2015 at 3:13 pm

    How do you make garam masala?

  22. fida January 18, 2015 at 3:13 pm

    Disappointing… It turned out soo spicy.. Inspite of me adding some sugar
    ,curd and tomato.. 

  23. Dino Manansala January 18, 2015 at 3:13 pm

    I love Indian food, epecially the chicken ones. I’ll try that one day. :)

  24. gaya Gai January 18, 2015 at 3:13 pm

    Oh ok, I saw older post… tks

  25. nW5OhU40pi January 18, 2015 at 3:13 pm

    How long did u have it covered for? Total cooking Time?