Bengali Bhuna Chicken Masala – Bhuna Chicken

Bengali Bhuna Chicken Masala Recipe | Bhuna Chicken Recipe | masala chicken with step-by-step photos and video recipe. Bhuna chicken is a north Indian recipe of chicken but this is cooked in Bengali style in a bed of roasted whole Bengali garam masala, onions, tomatoes, mustard oil, and Indian masalas.

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It is so delicious that you will start licking your fingers. Bengali bhuna chicken masala is a spicy dish usually prepared with roasted whole spices that are visible in the presentation of the dish. You can also try some of my other delicious Chicken recipes, that can be enjoyed for an everyday meal – Orange Chicken Recipe (Panda Express Copycat), Sesame Chicken Meat Balls, and Chicken Hakka Noodles.

You may also like some other snack recipes on my blog – Paneer Butter Masala Restaurant Style, Shahi Chicken Moti Biryani, Chicken Malai Seekh Kebab Biryani, Bengali Bhuna Chicken Masala.

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About Bhuna Masala Chicken Recipe

Bhuna is a technique in which ingredients are fried until the oil separates from onions, ginger, garlic, tomatoes, and spices. They are fried in hot oil until they have formed a paste. It’s not similar to Kadai chicken. There are notable differences in cooking, the use of roasted whole spices and the absence of capsicum (bell peppers) are the notable differences. They taste different due to the different treatment of spices.

Bhuna chicken is a dry curry dish where masala sticks onto the chicken instead of the chicken swimming in the stew. The flavors like dark cardamom add a truly decent smoky flavor to this gravy. Green cardamom, entire cloves, cinnamon, and cumin seeds give this bhuna chicken a fragrant flavor. Bhuna chicken is intended to be dry curry and gazing until the vast majority of the liquid evaporates. You can likewise want to eat this stirred fried chicken dish along with naan or chapati as well.

I would suggest making this masala chicken in mustard oil, or as we call it Sarson ka tel (oil) as it draws out the best flavor in this curry. Be that as it may, in the event that you don’t have mustard oil, you can make it any vegetable oil of your decision. If you want to utilize ghee use that to give that rich flavor.

So give your regular chicken curry a break and try my Bengali bhuna chicken masala for a change I am sure it will not disappoint you.

This Chicken Masala is heavenly, protein-rich, fragrant simple to make, and Ideal for local gatherings.

Check Out Bengali Bhuna Chicken Masala Video Recipe :

Chicken – Bhuna Murgh is a dry chicken curry based on a combination of garlic, ginger, turmeric, cumin, coriander, paprika, salt, and black pepper. The additional Bengali garam masala s makes this dish even tastier and it is served as an appetizer with garlic naan for dinner at weekends or as a popular lunch on the menu. Chicken is rich in proteins so they should be included almost thrice a week if you are a nonvegetarian. 

Marination Ingredients – Chicken is marinated in this recipe with Yogurt, Ginger-garlic paste, Turmeric Powder, cumin powder, coriander powder, Chili powder, Kashmiri Chili powder, salt, and mustard Oil. At least keep it to rest for 1 hour so that the chicken absorbs the flavor pleasantly.

Bengali Garam Masala – For Bengali garam masala, let me tell you that garam means hot and masala means a blend of spices. This particular blend is prepared with green cardamom, clove, and cinnamon. In our homes, we roast these three whole spices first and then blend them with a little water.

But in some Bengali families, they do not roast it. They simply blend it to keep the flavors intact. So it varies. You can either make it a paste or keep it a powder choice that is yours. There are no hard and fast rules.

Potatoes – In the Bengali chicken recipe potatoes is a must that is too fried. It enhances the chicken masala flavor to the next level and makes this a heavenly dish to be enjoyed with rice or naan. 

How to make Bengali Bhuna Chicken Masala step by step with photo:

1. Marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, chili powder, Kashmiri red chilly powder, cumin powder, coriander powder, salt, and mustard oil or vegetable oil. mix everything well by hand and keep it aside for an hour.

2. Heat oil in a thick bottom pan on medium-high heat, when the oil (Mustard oil or vegetable oil anyone) is hot fry the potatoes(marinated with salt and turmeric powder) till golden. Remove with a slotted spoon, drain and keep aside.

3. In the same pan temper the same oil with whole spices like bay leaves, cardamom, dry red chilly, cinnamon, and cloves along with the sugar.

4. When they start sputtering and the sugar caramelizes (this gives a nice color to the curry), add the sliced onions and fry for 2 minutes then add green chilies. Fry on low-medium heat till the onion turns golden brown.

5. Pour in the marinated chicken and fry with the onions on medium heat for 8-10 minutes.

6. Add the chopped tomatoes and cook, stirring continuously. The chicken will release a lot of water.

7. Add the fried potatoes and cook uncovered on medium for 10-12 minutes until the oil separates from the masala, then add a half cup of warm water and mix everything well. Check for the seasoning, add salt and sugar if required. Cover and cook on low heat for another 25-30 minutes.

8. Open the lid and finally add the Bengali garam masala and give it a good mix. If the chicken and the potatoes are cooked then increase the flame and fry the chicken till the oil separates.

9. Garnish with Coriander and serve it with rice and roti or Bengali mishti pulao.

Important Suggestions To Keep In Mind

• Marinate the chicken for at least 1 hour but if you can rest them overnight then this recipe will be very delicious.
• Blend the Bengali garam masala after roasting the whole spices I would recommend that.
• Slow Cook the chicken on medium heat by continuously stirring them so that spices get absorbed by the chicken and potatoes.
• Make rice, chapatti, paratha, or naan beforehand so that you can serve them hot.
• It is one of the most authentic Bengali recipes that go well with laccha paratha or Bengali Basanti pulao or fried rice also.
• After cooking for almost 45 minutes on medium flame then tenderize the chicken on low flame and then finally on high flame for 5 minutes to incorporate all the masalas with chicken and potatoes.
• Use hot water only when pouring in the chicken to enhance the flavor.
• Use mustard oil only for this dish and you can very well see the difference in this bhuna chicken.

Serving Suggestion

It is liked by many as a side dish to roti recipes and can also be eaten along with rice. It is a percent recipe for any occasion you can even serve it for lunch and dinner, and surprise everyone.

You can also serve them with laccha paratha, rumali roti, or fried rice too. Also do not forget to keep salad on the sides. It will make this meal complete. I especially served this with Bengali Basanti Pulao.

If you prefer other types of bread, you can also serve this with those types of bread if you have time.

Can you Prepare the same recipe using mutton?

Yes, of course, you can use mutton instead of chicken but as mutton has more fat so time to prepare these recipes will be.

So if you use mutton make sure the mutton is properly cooked and soft.

How long should we marinate the chicken?

At least 3 to 4 hours will be very nice but if you do not have time in hand so 1-hour marination will be enough.

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Note: A rough estimate of nutrition is provided.

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