Bhuna Chicken Masala – Seared Chicken Curry

Bhuna Chicken Curry - Recipe @ fatimacooks.net

When I call my family over, I know that my Mother doesn’t like red meat or prawns, my brother doesn’t like fish and my other brother doesn’t like vegetables. This is why chicken is always a go-to for me. You’ll always have people who don’t like red meat, don’t like fish or don’t like vegetables but you don’t get a lot of people who don’t like chicken!  Plus, chicken goes great with both rice and chapattis, making this a no-fail dish to make for guests!

Bhuna Chicken Curry - Recipe @ fatimacooks.net

‘Bhuna’ refers to a technique in cooking in which the meat is seared on high heat. Bhuna Masala curries are usually a dry curry with a thicker masala and no broth, like my No Effort Bhuna Gosht Masala. The difference between the No Effort Bhuna Gosht Masala recipe and this Bhuna Chicken is that the searing in the Gosht happens at the end. The searing here will happen towards the beginning. This results is a jammier masala where the onions and tomatoes melt into one another much better.

Bhuna Chicken Curry - Recipe @ fatimacooks.net

What gives the curry it’s vivid red hue is the paprika. Paprika isn’t traditionally used in South-Asian cooking – another spice called deghi mirch or Kashmiri chilli powder is more often used and can be substituted in place of paprika. I just prefer using paprika (smoked if on hand) because I love the taste it imparts – it adds an ever so mild sweetness that compliments the spiciness from the chilli oh so well.

Bhuna Chicken Curry - Recipe @ fatimacooks.net

Garnish this Bhuna Chicken Salan with plenty of coriander and a couple of red chillis if you’re feeling up to it! We had this with warm chapattis on the first day and rice the next day and they were both equally as good.

Enjoy, with love x

Bhuna Chicken Curry - Recipe @ fatimacooks.netBhuna Chicken Curry - Recipe @ fatimacooks.netBhuna Chicken Curry - Recipe @ fatimacooks.net
Bhuna Chicken Curry - Recipe @ fatimacooks.net

 


My new book, ‘The Clueless Pakistani Cook’, is now available to purchase! ‘The Clueless Pakistani Cook’ is a guidebook written for people who want to get started in the kitchen and learn how to cook Pakistani food, but aren’t quite sure where to begin. It includes information about what you should have in the kitchen, spices, cooking a masala, rice, desserts, common Q&As and 5 recipes to get you started! It is a must-read for anyone who wants to learn Pakistani cooking! Click here for more information about ‘The Clueless Pakistani Cook’ and here to purchase it on Amazon!

 

Bhuna Chicken Curry - Recipe @ fatimacooks.net
Bhuna Chicken Masala - Seared Chicken Curry
Print Recipe
I love the simpicity of this recipe. It's so easy to make but packs in such flavour! This curry is on the spicy side so adjust the red chilli accordingly if you so wish. Don't temper with the paprika as it is for the red colour.
Servings Prep Time
3 people 10 minutes
Cook Time
80 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
80 minutes
Bhuna Chicken Curry - Recipe @ fatimacooks.net
Bhuna Chicken Masala - Seared Chicken Curry
Print Recipe
I love the simpicity of this recipe. It's so easy to make but packs in such flavour! This curry is on the spicy side so adjust the red chilli accordingly if you so wish. Don't temper with the paprika as it is for the red colour.
Servings Prep Time
3 people 10 minutes
Cook Time
80 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
80 minutes
Ingredients
  • 2 medium onions
  • 4 medium tomatoes
  • 6 tbsp oil
  • 5 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 800 grams chicken, bone in
  • 0.5 tsp turmeric (haldi)
  • 3.5 tsp coriander (dhania) powder
  • 2.5 tsp cumin (zeera) powder
  • 1.5 tsp salt or to taste
  • 1.3 tsp red chilli powder
  • 1 tsp paprika
  • 0.5 tsp pepper
  • coriander, fresh for garnish, optional
  • red chilli, fresh or dried for garnish, optional
Servings: people
Instructions
  1. Heat the oil in a pan and add the garlic, ginger and onions. Saute this on medium heat till brown and almost burning on the edges. This will take about 10 minutes.
  2. Add the tomatoes, spices and 1/4 cup water. Cook this for 5-10 minutes till the masala looks thick and jammy
    Bhuna Chicken Masala - Seared Chicken Curry @ fatimacooks.net
  3. Turn the heat to high and add the chicken. Sear the chicken till it no longer remains pink and browns ever so slightly. If you want it to form a slight crust, you can saute it for longer.
    Bhuna Chicken Masala - Seared Chicken Curry @ fatimacooks.net
  4. Once the chicken has browned, turn the heat to the lowest possible, cover and let simmer for 30-40 minutes. You don't need to add any water because the chicken will release a lot of it's own juices.
    Bhuna Chicken Masala - Seared Chicken Curry @ fatimacooks.net
  5. After 40 minutes, this is how much water I had! At this point, you want to uncover it and begin to dry up the curry till the masala is thick and coating the chicken pieces. This took me 10 minutes but it depends on how much water your chicken released. Stay close by at all times during this stage and stir often.
    Bhuna Chicken Masala - Seared Chicken Curry @ fatimacooks.net
  6. Your Bhunna Chicken Masala is done! Garnish with fresh coriander and red chillis and serve with rice or chapattis.
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