Punjabi Chicken Bhuna Masala
This is a north Indian dish made in the Dabha’s named as Punjabi Chicken Bhuna Masala, the word ‘Bhuna’ means something which is completely roasted for a long time until it gets fully caramelized and gets nice golden brown color.
Today we are making Chicken Bhuna masala where we are using bhuna onion base as a masala for chicken you can Enjoy it with boiled rice or Naan.
Let’s take a look at the ingredients :
- Take the whole spices and roughly crush them in the mortal and pestle and keep aside.
Now take 1-inch ginger, 7-8 garlic cloves, 2 green chilies and roughly grind them in the mixer grinder (do not make a paste). Finely chop onions, tomatoes and chicken washed (I have washed in turmeric water).
- Add oil in the pan when the oil is hot add spice mix and ginger garlic chilies and saute well for a minute until they are changed golden brown in color, (Do not overcook or burn) then add chopped onions which is the base for chicken bhuna masala.
- Once onion turns golden brown add Tomatoes and saute well. It will give us a good masala for chicken bhuna masala.
- Now add the chicken and Coat the chicken well with the mixture. Saute it for a minute or two and cover it for few minutes for chicken bhuna masala.
- Here we will add all the dry spice which will make the Punjabi chicken bhuna masala: Red chili powder, coriander powder, Salt, Turmeric Powder and mix well cover and cook.
- Once you see the oil on top of the Chicken bhuna masala and the chicken if 70% cooked, keep the flame very low and add yogurt mix well. Add yogurt when the masala is a little cooled because very hot masala can curdle the yogurt.
- After the curd is mixed and chicken bhuna masala is about to be cooked completely add cilantro and cook for another minute as it will give more flavors to the chicken bhuna masala
- Finally, add garam masala. I always add this in the end as it gives the nice aroma of the spices and tastes well.
- As the oil separates it means the Punajbi Chicken Bhuna Masala is completely cooked. Switch off the flame. Garnish with cilantro and Serve hot with rice or naan.
“There is no sincere love than the love of food” ~ George Bernard.
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