Chicken Bhuna Masala

Chicken Bhuna Masala

PREP TIME: 30 mins

COOK TIME: 30 mins

COURSE: Dinner, Lunch, Main Course

CUISINE: Indian, Pakistani

INGREDIENTS

  • 2 lbs Chicken
  • 1 tsp Salt Namak
  • 1 cube Chicken Stock
  • ½ tsp Black Pepper Kaali Mirch
  • 1 tsp Red Chili Laal Mirch
  • 1 tsp Red Chili Flakes Kuti Laal Mirch
  • 1 tsp Chaat Masala
  • ¼ tsp Turmeric haldi
  • 1 tbsp Cumin Seeds Zeera
  • 3 cloves Garlic Lehsan
  • 4 Large Tomatoes tamatar
  • 2 tbsp tomato paste
  • 1 Large Onion pyaaz — Or ready-made fried French onion
  • 1 cup yogurt Dahi
  • 1 tbsp Lemon juice
  • 1 tbsp Vinegar Sirka
  • 1 tbsp Ginger Garlic Paste Adrak Lehsan Paste
  • 2 Cardamoms Sabz Elaichi
  • Fresh Cilantro Dhaniya
  • ½ tsp Fennel Powder Saunf Optional
  • ¼ cup Oil

INSTRUCTIONS

  • Take yogurt in a bowl, whip it smooth and add salt, black pepper, red chili, chili flakes, turmeric, chaat masala, vinegar, lemon juice and ginger garlic paste
  • Incorporate it well in the yogurt
  • Marinate chicken in yogurt mix for 30 minutes minimum
  • Meanwhile fry onion like you fry them for Qorma (if you are not using ready-made fried onion)
  • In a wok add oil
  • Add cumin seeds and cardamom and let it crackle
  • Add fried onion and mix for a minute
  • Add tomatoes and tomato paste
  • Mix well and add Garlic
  • Cook until oil separates and masala does not look or smell raw to achieve thick masala add splashes of water little by little do not add too much water at once
  • Once masala is cooked add chicken cube in it mix well
  • Add marinated chicken let it sit there for a minute (a trick so yogurt does not break) and then start mixing
  • Cover and Cook until the chicken is nice and tender, add water in small quantities, do not add tons of water at once, it makes it difficult to form bunna masala consistency. Keep a close eye so it does not burn from bottom.
  • Add spices if you think there is any need
  • Once chicken is tender and the oil separates, remove the lid and cook to reduce the gravy to your liking.
  • Garnish with fresh cilantro
  • Serve with Naan/Roti Paratha
  • Note: You can reduce the quantity of tomatoes or yogurt if you like less masala/gravy.

NOTES

Question from Viewers: Why do you use this pan so much?

Twistinory’s Answer: It gives me the versatility of wok and because its non-stick it uses way less oil to cook food.

Link for the wok

Ordinary with a twist, self taught Chef! www.twistinory.com

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