This Chicken Bhuna Masala is a flavor packed chicken curry ready in 45 minutes. Simple techniques give it it's rich bold flavour and a masala that is eminently scoopable with a hot piece of roti.
🔍 Quick Look: Pakistani Chicken Bhuna Masala
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 35 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Stovetop
- ⭐ Difficulty: Medium
- Key to Success: Making sure that in that final saute your masala really glistens and is cooked through.
"I made this today and I must say, it was an instant hit. Never thought such simple ingredients could bring in so much flavor." - Umaima
Jump to:
- 🔍 Quick Look: Pakistani Chicken Bhuna Masala
- What is Chicken Bhunna Masala?
- Why this is not a Chicken Karahi OR Chicken Tikka Masala
- Ingredients
- How to Make Chicken Bhuna Masala
- Make Ahead Tips
- FAQs for Bhuna Chicken
- What else should I make?
- More Weeknight Friendly Pakistani Chicken
- Pakistani Chicken Bhuna Masala - Fast, Homestyle, BIG Flavor
- Comments
Pakistani Chicken Recipes are our jam around here, and I've got to say we know how to make them work whether it's this simple homestyle bhunna chicken, this well loved Chicken Ginger or even a Pulao that almost blasphemously still works with boneless chicken.
What is Chicken Bhunna Masala?
Chicken Bhuna or Chicken Masala is a dish that in many ways is like a thicker chicken salan, just richer tasting because of the way the masala base gets cooked down and sauteed (bhunna) to build flavour. This homestyle Pakistani recipe has been on regular rotation in my kitchen for over a decade because it is a crowd pleaser.
Bhunnai is a key part of cooking in Pakistani cuisine which relies on it for full flavored dishes.
Why this is not a Chicken Karahi OR Chicken Tikka Masala
Chicken Bhunna vs a Karahi Chicken: there are 3 differences here. The first is that karahi does not have onions in it, the second is that a karahi has a cleaner tomato forward, but less rich flavour, and the third is that in a karahi the oil is added after the initial cooking.
Chicken Bhuna vs Chicken Tikka Masala: The chicken for Tikka Masala is always marinated in chicken tikka spices and this dish is more of a restaurant dish than a homestyle chicken masala.
Ingredients
- Kashmiri Laal Mirch: A deeper brighter red than traditional Cayenne, I love using this ingredient because it gives a lot of flavour without a lot of heat. Please note it does give the oil you use to cook a distinctly red, distinctly beautiful hue.
- 5-Minute Cumin Powder and Roasted Coriander Powder are the hero ingredients that I cannot compliment enough for how they elevate food.
- Roma or Plum Tomatoes: Please and always. They are MUCH more flavorful than other varieties.
Boneless chicken must know: Chicken thigh is more forgiving, but if you are using chicken breast and it's chewy then simmer (adding ⅓ cup water if needed) for longer and it will soften.
How to Make Chicken Bhuna Masala
- Saute onions until the edges are golden, add and saute your ginger and garlic
- Stir in your chicken and spices and saute for a few minutes.
- Add your diced tomatoes ad yoghurt and mix well.
- Cover and simmer till tender
- Crank up the heat to dry up your masala - you will see the masala get deeper in colour and the oil rise
- Time for your butter, half your chilies, and the roasted powders
Correct Bhunnai happens when the excess water of the dish has dried out and the concentrated masala is sauted in oil for ultimate flavour. The best visual cues for this are the masala starting to stick a little and the oil rising above your chicken masala.
7: Garnish and dig in!
Make Ahead Tips
If you are making chicken masala a day or two ahead of time trust me when I tell you it will taste even better. Just remember to
1.) Reheat it stovetop on low heat
2.) Add the finishing touches after the reheat
FAQs for Bhuna Chicken
This is definitely a tomato forward dish, but when I am all out I often make this White Chicken Salan or this comforting Kaliya.
Yes, you can skip the yoghurt or use coconut yogurt for a slightly different flavour.
Yes. It will be even better. Simply use 1.5 pounds of chicken to account for the bone.
Yes. I mastered this chicken masala when my children were younger, back then I would just halve the chili powder and leave the green chilies whole for aroma without the heat.
What else should I make?
I got you. Here are some ideas for a menu featuring the chicken masala below.
If you tried this Chicken Bhuna Masala recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Pakistani Chicken Bhuna Masala - Fast, Homestyle, BIG Flavor
Equipment
- 1 wide bottomed saute pan or braiser or karahi
Ingredients
- 1 lb boneless chicken cut unto 1.5 inch pieces (450g) (1.5-2lb for bone in)
- 2 diced onions - 1 cup/ 120-130g
- 1 minced green chili
- 6 cloves garlic (crushed) or ½ tbsp paste
- 1 inch ginger, grated or ½ tbsp paste
- 2 diced roma tomatoes (130ish g each)
- 1 tsp salt
- 1 tsp kashmiri chili powder (if you don't have it put in ½ - ¾ tsp red chili powder/ cayenne)
- ¼ tsp turmeric
- ¾ tsp coriander powder
- ½ tsp garama masala powder
- ¼ cup yoghurt
Finishing Touches
- 1 tsp kasuri methi (dried fenugreek leaves)
- 3 tbsp chopped cilantro (a must!)
- 2-3 green chilies sliced lengthwise
- 1 tbsp butter or ghee
- 1 heaped spoon roasted and coarsely ground coriander and cumin powder
Instructions
- Heat a cm of oil in a saucepan or pot and add your onions and minced green chili
- Saute on medium heat till the onions edges are a bronze colour, 6-7 minutes
- Add in the garlic and ginger, give it a quick stir.
- Now stir in your chicken, spices, and cook medium high stirring frequently until the chicken changes colour and the masala coats it. 3 minutes or so.
- Add your tomatoes and yoghurt, stir and cover. Simmer on low heat till tender. 20 minutes for chicken thighs, if your chicken breast is tough at this point then add in a splash of water and simmer for an additional 10 minutes.
- When the chicken is done then crank the heat up to dry up the extra water and create a cohesive masala. When you run a spoon or spatula through the masala it should stick a little and the oil should be rising above the masala.
- Now adjust the consistency to your liking and add in the kasuri methi, butter, and roasted cumin and coriander powders.
- Check for seasoning, garnish and serve.
LERA SHEMWELL says
Great recipe
Sarah Mir says
thank you so much!
Nudrat says
Simple and delicious
Priya Bhasin says
As a vegetarian cooking for protein-obsessed teenage sons, I’m always a bit hesitant when it comes to non-vegetarian dishes. But this recipe was such a gem!
It ticked all the boxes — delicious, quick, easy, and most importantly, teenager-approved.
Thank you so much, Sarah, for tonight’s awesome dinner!
Sarah Mir says
Priya! I am not sure how I missed this one but I am so happy this hit the spot for your sons! thank YOU
Saima says
Easy to make (I’m always looking for quick hassle free recipes) and this checked all the boxes with extra yummyness!
Sarah Mir says
YAY! Thanks Saima!! That makes me SO happy!
sasi says
this blog is very helpfull and so tastyy..
yummyyyyy.
Sarah Mir says
I am so glad! Thanks Sasi!
Umaima says
I have recently started cooking and the apprehension that comes with it is nerve wrecking. I made this today and I must say, it was an instant hit. Never thought such simple ingredients could bring in so much flavor. Thank you for explaining every step so elaborately.
Sarah Mir says
Hi Umaima! I am so happy that this recipe worked for you! I remember that trepidation so well! Just in case you are interested I did write a piece a while ago which was basically what I wish someone had written for me when I first started cooking! Sharing it here
https://body-shift.today/pakistani-cooking-guide/%3C/a%3E%3C/p%3E
Aby Cherian says
"Wow, that looks tasty and delicious.
Hey, if you are looking for some healthy organic turmeric powder, do check the link I had sent.
We offer organic products, and ship anywhere in India.
Keep blogging.
Eat Healthy. Live Long!!"
Saleha says
Just had this recipe for lunch, my husband loved it, and it turned out perfectly! Ja’zak’Allah ❤️
Sarah Mir says
happy to hear that! thank you!
Amna Fahim says
hey. you have stated that instead of yogurt milk can be added. but how much should be added??
sarahjmir@gmail.com says
I would add 2 tbsp or so!
Sarah says
I really appreciate your blog and this chicken masala turned out so good! It’s always hard to find step-by-step Pakistani recipes that I can make with my two girls in kind 🙂
sarahjmir@gmail.com says
I am so so happy to hear that! I know it’s not easy to cook with kids underfoot!
hungrypaprikas says
Going to try this recipe soon! It looks amazing and I bet my husband would absolutely love it.
sarahjmir@gmail.com says
I definitely hope he does! keep me posted!
Habiba says
Just tried this recipe today for dinner! It is absolutely delicious. Thank you for continuously posting amazing recipes with such detailed instructions - its perfect for someone like myself who is just learning how to cook.
sarahjmir@gmail.com says
Thank YOU for trying it and taking the time to leave a comment! SO glad you enjoyed it!
HM says
Qq - how much passata should we use in replacement of the fresh tomatoes? So excited to try this recipe!
sarahjmir@gmail.com says
I am so sorry for not seeing it here earlier, but I am glad we connected on IG!