Experience the essence of India through this Special Chicken Bhuna Masala with Curd, a cherished dish steeped in tradition. This classic has a rich history, passed down through generations. The tender chicken, enveloped in a creamy yogurt sauce symbolizes the heartwarming hospitality of Indian culture. Slow-cooked using the Bhuna method, it intensifies flavors while a symphony of spices adds depth and character. Furthermore, perfect for all occasions, it unites families and friends at the dining table, just as it has done for years.
Chicken Bhuna Masala with Curd
4
servings25
minutes30
minutes250-350
kcalThis Chicken Bhuna with Curd is a delightful Indian dish that combines marinated chicken with a rich, spiced yogurt-based sauce. It’s a flavorful and satisfying meal that’s perfect for sharing with family and friends. Enjoy exploring the depths of Indian cuisine with this recipe!
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Ingredients
- For Marinating the Chicken
500 grams of chicken pieces (bone-in or boneless)
1/2 cup plain yogurt (curd)
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
Juice of 1 lemon
- For the Bhuna Masala
2 tablespoons oil or ghee (clarified butter)
1 onion, finely chopped
2 tomatoes, finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
Salt to taste
Fresh coriander leaves for garnish
Directions
- Marinating the Chicken
- In a bowl, combine plain yogurt, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, salt, and lemon juice.
- Add the chicken pieces to the marinade. Ensure they are well-coated. Cover and refrigerate for at least 1 hour, allowing the flavors to meld.
- Cooking the Chicken Bhuna
- Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Stir in the chopped tomatoes and cook until they soften.
- Add garam masala, ground cinnamon, ground cardamom, ground cloves, ground black pepper, and salt. Cook until the oil separates from the masala.
- Add the marinated chicken along with any remaining marinade. Cook on medium heat until the chicken is tender and fully cooked. Add a splash of water if needed to maintain the desired consistency.
- Serving
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice or naan bread.
Quick Notes
- Marination Magic: Allow the chicken to marinate for at least an hour to absorb the flavors fully.
- Use Quality Yogurt: Opt for thick and fresh yogurt to create a creamy sauce.
- Low and Slow: Embrace the Bhuna method by cooking on low heat to intensify the flavors.
- Spice Wisely: Adjust the spice level to your preference, keeping in mind that the yogurt will add a delightful creaminess that balances the heat.
- Taste and Adjust: Taste the sauce as it simmers and adjust the seasonings as needed to achieve the perfect balance of flavors.
- Garnish Gracefully: Fresh coriander leaves make a lovely garnish, adding color and freshness.
- Accompaniments: Serve with naan, roti, or steamed rice to enjoy the full experience.
