Chicken Bhuna Masala is a rich, thick, and flavorful Indian curry made by slowly cooking chicken with onions, tomatoes, and a blend of spices until the sauce becomes concentrated and “bhuna” (which means “to be fried” or “sautéed”)—dense and deeply flavorful.

Bhuna Masala has its roots in the Indian subcontinent, particularly in the culinary traditions of North India and Bangladesh, though variations are enjoyed across India and Pakistan as well. The word “bhuna” is derived from the Urdu/Hindi word “bhun-na” (भूनना), which means “to sauté” or “to roast” — particularly in oil or fat, without adding much water.

📜 Historical and Cultural Context of Bhuna Masala

  1. Technique, Not Just a Dish:
    “Bhuna” refers more to a method of cooking than a specific recipe. The key characteristic is the slow frying of onions, garlic, ginger, and spices until the oil separates and the masala darkens and intensifies. This process is centuries old and likely evolved as a way to maximize flavor without refrigeration — preserving meats in richly spiced, oil-laden sauces.
  2. Mughal Influence:
    The Mughal culinary tradition, which heavily influenced North Indian cooking, brought rich, spice-forward techniques using yogurt, whole spices, and oil. Bhuna methods likely developed as a way to extract the deepest flavors from spices, aligning with the Mughal emphasis on bold, layered dishes.
  3. Bangladeshi Bhuna Curries:
    In Bangladesh, “Bhuna” dishes are very popular — like Beef Bhuna or Chicken Bhuna. These are heavily reduced, oil-separated gravies meant to be eaten with rice or paratha. Bangladeshi versions often use mustard oil and may include dried red chilies or green chilies for extra heat.
  4. Regional Adaptations:
    • In Punjab, bhuna masala might be creamier and richer, often finished with butter or cream.
    • In Hyderabadi or Awadhi cuisine, the bhuna method is a precursor to dishes like korma or dopiaza.
    • In home cooking, people often prepare bhuna masala in bulk and freeze it for quick weeknight meals.
  5. Modern Adaptations:
    Today, “bhuna masala” is also available as a pre-made paste or jarred sauce, commonly sold in Indian grocery stores worldwide, simplifying the process for busy kitchens while preserving the essence of this deep-cooked masala.

Chicken Bhuna Masala

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Ingredients
  

Chicken & marinade

  • 1 Kg Chicken kadai or small pieces
  • Juice 1/2 Lime
  • 1/2 Salt
  • 1 tsp crushed Ginger & Garlic

Gravy

  • 1/2 cup Oil
  • 1/4 cup Mustard Oil + 1/4 cup optional
  • 2 Bay Leaves
  • 1 Javitri or Mace flower
  • 3 inches Cinnamon bark
  • 1 tsp Cumin seeds
  • 1 tsp Peppercorns
  • 4 Cardamoms
  • 2 cups chopped Onion
  • 2 red Kashmiri Chillies
  • 3 – 4 green Chillies sliced horizontally
  • 2 tsps crushed Ginger & Garlic paste
  • 1 cup chopped Tomato
  • 2 tsps Chilli powder
  • 2 tsps Coriander powder
  • 1 tsp Garam Masala
  • Salt to taste
  • 2 tbsps Yogurt
  • 1/4 cup of Water

Garnish

  • Chopped Coriander

Instructions
 

  • Marinate the Chicken with the Lime juice,Salt & Ginger/Garlic
  • Heat up the Oil and Mustard Oil
  • Add all the whole spices
  • Add the Onion, red Chillies, green Chillies
  • Add the crushed Ginger/Garlic
  • Add the Tomato, squish it with the back of a spoon, add more Mustard Oil
  • Add Chicken
  • Add the powdered spices
  • Add Salt to taste, Yogurt, Water, cover and pressure cook for 15 mins
  • Uncover and add chopped Coriander to garnish