Chicken Bhuna Masala

Ingredients

• 500 g Chicken (cut into bite-sized pieces and marinated)
• 3 tbsp Oil (for cooking)
• 2 Onions (finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 2 Tomatoes (pureed or finely chopped)
• 1 tsp Red Chili Powder (adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tbsp Kasuri Methi (dried fenugreek leaves, crushed)
• 0.5 cup Water (as needed for consistency)
• Salt (to taste)

Steps

1. 1

   Prepare the base by sautéing onions in oil until they are golden brown. Add ginger-garlic paste and sauté until the raw aroma disappears.

2. 2

   Add the tomatoes and ground spices (red chili powder, turmeric, coriander powder, and salt). Cook the masala (bhuna) until the oil starts to separate from the mixture.

3. 3

   Add the marinated chicken pieces to the cooked masala.

4. 4

   Add the kasuri methi (dried fenugreek leaves) to the chicken and masala mixture.

5. 5

   Mix the chicken thoroughly with the spices to ensure every piece is well-coated.

6. 6

   Pour in a small amount of water to create a thick gravy.

7. 7

   Cover the pan with a lid and cook on low to medium heat until the chicken becomes tender and soft.

8. 8

   Once the chicken is cooked and the masala has thickened to a 'bhuna' consistency, garnish with garam masala and serve hot.

Notes

This dish is versatile; you can cook it until the water evaporates for a dry 'starter' style dish, or leave a little thick gravy to serve with naan or roti. Ensure the chicken is marinated for at least 30 minutes for the best flavor.

Nutrition per serving

• main course
• starter
• chicken
• indian
• spicy
• bhuna masala
• high-protein