Bhuna Masala Chicken

Bhuna Masala is a great basic curry masala that’s not too hot but still has a quick to it. It’s a thick sauce that has a lot of flavor, it’s great with chicken but if you are vegetarian/vegan you can just replace it with vegetables.

Bhuna Masala Chicken
Serves: 4 servings
  • Sauce
  • 1 medium onion, roughly chopped
  • 10 cloves of garlic, smashed
  • 1 inch big knob of ginger, chopped
  • 1 jalapeno, deseeded
  • 1.5 teaspoon paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon cayenne
  • ¼ teaspoon turmeric
  • 2 to 3 large tomatoes chopped
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cardamom
  • 1 star anise
  • 2 inch cinnamon stick
  • 2 to 3 bay leaves
  • Salt to taste
  • Chicken
  • 1 tablespoon coconut oil
  • 2 lbs chicken breast, boneless and skinless, cubed
  • 1 can coconut milk
  • ½ tsp garam masala
  • ¼ tsp turmeric
  • ¼ tsp cayenne
  • Salt to taste
  1. Sauce
  2. Blend all the ingredients under Sauce except cinnamon stick and bay leaves in a blender.
  3. In a saucepan over medium heat, add the blended mixture to the saucepan and continue to cook stirring occasionally for 20 to 25 minutes.
  4. The mixture will thicken, then start to darken. The mixture will eventually start to leave the sides of the pan which is when it is done.
  5. Store the masala sauce in an airtight container refrigerated for upto a week or frozen for upto a month.
  6. Chicken
  7. In a large skillet, over medium heat, melt the coconut oil. Add the chicken and the garam masala, turmeric, cayenne, sugar and salt. Mix well and cook until it's no longer pink inside and set aside.
  8. In the meantime, take half of the sauce and transfer into a small saucepan and add the coconut milk to it. Cook for 20 minutes until it starts thickening. Once the sauce with the coconut milk is reduce and thicken add the chicken and adjust the spices and salt.
  9. Serve over saute vegetables or rice if you eat rice


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