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Bhuna masala is a basic simple masala made with red chilies, garam masala and garlic that is used for flavoring different types of meat and vegetables curries. The Indian spices used are rich in spiciness, flavorful and aromatic. Bhuna literally means sauteing or browning, hence the spices are firstly nicely roasted and ground to make a classic spice powder. "Bhuna" is also a technique of searing the meat first with the spice mix and cooking the seared meat in low flame for few hours. This slow cooking process helps the chicken or meat to cook in its own juices.This process results in giving a deep strong flavors with some very thick sauce. The meat cooked in a slow cooking process along with freshly ground spices gives an amazingly golden color to the dish.
Ingredients
Method:
Firstly soak some red chilies in water. Boil and keep aside. To the red chilies, add garam masala, garlic and grind to a fine paste. Remove all the masala in a bowl. Add about ½ cup yogurt in the masala and mix well. Put the chicken pieces in the yogurt masala mixture and mix well. Add salt and mix again. Marinate the chicken coated with masala for about 2-3 hours in the refrigerator.
In another pan, add in some mustard oil. Once the oil comes to a smoking point, add the chicken pieces only without the extra masala and fry slowing till the masala almost dries off. Then add the remaining leftover masala and mix well. Cover with lid and cook until the chicken is cooked and the bhuna masala gets dried completely.
Serve hot with roti, chapatti or rice
Bhuna masala is a basic simple masala made with red chilies, garam masala and garlic that is used for flavoring different types of meat and vegetables curries. The Indian spices used are rich in spiciness, flavorful and aromatic. Bhuna literally means sauteing or browning, hence the spices are firstly nicely roasted and ground to make a classic spice powder. "Bhuna" is also a technique of searing the meat first with the spice mix and cooking the seared meat in low flame for few hours. This slow cooking process helps the chicken or meat to cook in its own juices.This process results in giving a deep strong flavors with some very thick sauce. The meat cooked in a slow cooking process along with freshly ground spices gives an amazingly golden color to the dish.
Ingredients
- Chicken, legs & breast pieces - ½ kg
- Dry Red chilies - 6-7 nos
- Cardamom - 3-4 nos
- Cloves - 4-5 nos
- Cinnamon - 2-3 pieces
- Garlic - few cloves
- Yogurt - ½ cup
- Mustard Oil for frying
- Salt - to taste
Method:
Firstly soak some red chilies in water. Boil and keep aside. To the red chilies, add garam masala, garlic and grind to a fine paste. Remove all the masala in a bowl. Add about ½ cup yogurt in the masala and mix well. Put the chicken pieces in the yogurt masala mixture and mix well. Add salt and mix again. Marinate the chicken coated with masala for about 2-3 hours in the refrigerator.
In another pan, add in some mustard oil. Once the oil comes to a smoking point, add the chicken pieces only without the extra masala and fry slowing till the masala almost dries off. Then add the remaining leftover masala and mix well. Cover with lid and cook until the chicken is cooked and the bhuna masala gets dried completely.
Serve hot with roti, chapatti or rice
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