Bhuna Chicken Masala – Seared Chicken Curry
I love the simpicity of this recipe. It’s so easy to make but packs in such flavour! This curry is on the spicy side so adjust the red chilli accordingly if you so wish. Don’t temper with the paprika as it is for the red colour.
Servings Prep Time
3people 10 minutes
Cook Time
Servings Prep Time
3people 10 minutes
Cook Time
  • 2medium onions
  • 4medium tomatoes
  • 6tbsp oil
  • 5cloves garlic, minced
  • 1tbsp ginger, minced
  • 800grams chicken, bone in
  • 0.5tsp turmeric (haldi)
  • 3.5tsp coriander (dhania) powder
  • 2.5tsp cumin (zeera) powder
  • 1.5tsp saltor to taste
  • 1.3tsp red chilli powder
  • 1tsp paprika
  • 0.5tsp pepper
  • coriander, freshfor garnish, optional
  • red chilli, fresh or driedfor garnish, optional
  1. Heat the oil in a pan and add the garlic, ginger and onions. Saute this on medium heat till brown and almost burning on the edges. This will take about 10 minutes.
  2. Add the tomatoes, spices and 1/4 cup water. Cook this for 5-10 minutes till the masala looks thick and jammy
  3. Turn the heat to high and add the chicken. Sear the chicken till it no longer remains pink and browns ever so slightly. If you want it to form a slight crust, you can saute it for longer.
  4. Once the chicken has browned, turn the heat to the lowest possible, cover and let simmer for 30-40 minutes. You don’t need to add any water because the chicken will release a lot of it’s own juices.
  5. After 40 minutes, this is how much water I had! At this point, you want to uncover it and begin to dry up the curry till the masala is thick and coating the chicken pieces. This took me 10 minutes but it depends on how much water your chicken released. Stay close by at all times during this stage and stir often.
  6. Your Bhunna Chicken Masala is done! Garnish with fresh coriander and red chillis and serve with rice or chapattis.

Share this: