11/03/2026
🌿 Recipe of the Week: Chicken Bhuna Masala
North Indian–style chicken simmered in a richly spiced onion and tomato masala.
Ingredients
For the chicken
1½ lbs boneless chicken thighs, cut into pieces
½ tsp turmeric
½ tsp Kashmiri red chilli powder
½ tsp sea salt
For the masala
2 tbsp neutral oil or ghee
1 tsp cumin seeds
3 green cardamom pods, lightly crushed
3 cloves
1 small cinnamon stick
2 large onions, finely sliced
4 cloves garlic, minced
1 tbsp freshly grated ginger
2 medium tomatoes, finely chopped
1½ tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 tsp Kashmiri red chilli powder
½ tsp garam masala
½ tsp salt, or to taste
¼–½ cup water, as needed
Fresh cilantro, for serving
½ tsp crushed kasuri methi (dried fenugreek leaves), optional
Directions
1. Marinate the chicken. Toss chicken with turmeric, chilli powder and salt. Set aside for 15–20 minutes.
2. Heat oil in a heavy-bottomed skillet or kadai. Add cumin seeds, cardamom, cloves and cinnamon. Cook for 30 seconds until fragrant.
3. Add sliced onions and cook over medium heat for 12–15 minutes, stirring frequently, until deeply golden brown. This step develops the characteristic richness of bhuna.
4. Stir in ginger and garlic. Cook for 1–2 minutes, then add tomatoes, ground coriander, cumin, turmeric and Kashmiri chilli powder.
5. Cook for 8–12 minutes, stirring regularly, until the tomatoes break down, the mixture becomes thick and the oil begins to separate around the edges. Add small splashes of water if the spices begin to stick or burn.
6. Add the marinated chicken and stir thoroughly to coat it in the masala. Cook uncovered for 5 minutes, then add ¼ cup water, cover and simmer for 12–15 minutes, or until the chicken reaches 74°C (165°F).
7. Remove the lid and cook for another 3–5 minutes to reduce the sauce until it clings to the chicken. Stir in garam masala and crushed kasuri methi. Garnish with fresh cilantro and serve with basmati rice or warm roti.
🌱 Vegan Option
Replace the chicken with 2 cans of chickpeas and 1½ cups of cauliflower florets. Use the same masala base and simmer until the cauliflower is tender and the chickpeas are heated through.
