Bhuna Chicken Masala - 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 miss out the paprika as it is for the red colour.
Servings: 4
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Ingredients
- 2 (220 g) medium onions
- 4 (½ kg) medium tomatoes
- ½ cup (90 ml) oil
- 5 cloves garlic minced
- 1 tablespoon ginger minced
- 1 ½ lb (700 g) chicken, bone in, cut into curry-pieces about 1 medium-sized chicken
- 0.5 teaspoon turmeric haldi
- 3.5 teaspoon coriander dhania powder
- 2.5 teaspoon cumin zeera powder
- 1.5 teaspoon salt or to taste
- 1.3 teaspoon red chilli powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper ideally coarsely ground
- coriander fresh, for garnish, optional
- red chilli fresh or dried, for garnish, optional
Instructions
- 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.
- Add the tomatoes, spices and ¼ cup water. Cook this for 5-10 minutes till the masala looks thick and jammy
- 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 crispy crust, you can saute it for longer. The more you sear the chicken at this stage, the better the results are
- Once the chicken has browned, turn the heat to the lowest possible, cover and let simmer for 30-40 minutes. You may not need to add any water because the chicken will release a lot of it's own juices, but do check every 10-15 minutes to ensure it isn't burning. If needed, add ¼ cup of water.
- 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.
- Your Bhuna Chicken Masala is done! Garnish with fresh coriander and red chillis and serve with rice or chapattis.
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