Easy Bhuna Chicken Curry Recipe for two: Thick Murgh Masala Indian Chicken Curry!
- sukhmanipantal
- 1 day ago
- 3 min read
If you are searching for an easy chicken curry recipe that is rich, aromatic and not swimming in loads of sauce, this bhuna chicken curry is exactly what you need. Bhuna simply means “to fry and reduce”, and that slow cooking process creates a beautifully concentrated masala that clings to every piece of chicken.
This semi-dry chicken curry is perfect for weeknight cooking, uses simple ingredients, and delivers bold Indian flavours without fuss. Serve it with roti, paratha or steamed rice and you have a proper comforting meal.
Before you jump into this recipe, please note that there are plenty of more chicken recipes from regional India in Suki's new cookbook - No Worries, Just Chicken Curries
Let's get cooking!
Heat: Medium
Serves: 2
Prep time: 1 hour or overnight for marinated chicken for best results
Time: 40 minutes
To Make the Fresh Chicken Masala
Whole spices for dry roasting
1 tsp coriander seeds
1 tsp cumin seeds
¼ tsp fennel seeds
2–3 green cardamoms
1 inch cinnamon stick
2 cloves
½ tsp black peppercorns
1 black cardamom
To grind with roasted spices
1 tsp Kashmiri red chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
A pinch of nutmeg
Dry roast all the whole spices on low heat until fragrant. Keep the heat gentle and stir continuously so they toast evenly and do not burn. Once aromatic, remove from the pan and allow to cool completely. Grind with the remaining ingredients to a fine powder.
Use 1 heaped tsp of this masala for 250 g chicken.
For the Chicken Marinade
250 g boneless chicken breast, cut into bite-sized pieces
1 tsp ginger-garlic paste
Juice of 1 lemon
Salt to taste
¼ tsp black pepper powder¼ tsp turmeric powder
Mix everything thoroughly and marinate for at least 1 hour. If you have the time, leave it overnight in the fridge for deeper flavour.
Other Ingredients
2–3 tbsp oil
1 tsp butter (optional)
1 bay leaf
1 inch ginger, peeled and crushed
4–5 garlic cloves, finely chopped
2 small white onions, very finely chopped
2–3 tomatoes, very finely chopped
1 green chilli, chopped (optional)
1 tsp freshly made chicken masala
1 tsp chaat masala, store - bought. (Recipe for home-made given at the end of this recipe)
1 tbsp Greek yoghurt
Salt to taste
For Garnish
A pinch of garam masala
A squeeze of lemon juice
Fresh coriander leaves, chopped
Method
Heat the oil and butter in a non-stick kadhai/pot/pan over medium heat. Add the bay leaf.
After a few seconds, add the finely chopped onions. Fry until they turn a deep golden brown, about 10–12 minutes. Stir regularly to ensure even browning. This stage builds the foundation of flavour, so do not rush it.
Add the crushed ginger and chopped garlic. Sauté for 1 minute until fragrant.
Add the chopped tomatoes and green chilli. Cover and cook on medium heat until the tomatoes soften and the oil begins to separate, about 6–8 minutes.
Lower the heat. Add 1 tsp of the freshly made chicken masala and the chaat masala. Fry gently on very low heat for 1–2 minutes, ensuring the spices do not burn.
Still on low heat, add the yogurt and mix well until fully incorporated into the masala.
Add the marinated chicken along with any resting juices. Adjust salt if needed and mix thoroughly to coat the chicken in the masala.
Cover and cook on very low heat for 10–12 minutes, stirring occasionally. Do not add water. The chicken will cook in its own juices along with the yoghurt.
Once the chicken is tender and the masala has reduced to a thick, semi-dry coating that clings to each piece, turn off the heat.
Finish with a pinch of garam masala, a squeeze of lemon juice and fresh coriander.
Serve hot with roti, paratha or steamed rice.
Note: There are plenty of more chicken recipes from regional India in Suki's new cookbook - No Worries, Just Chicken Curries. The cookbook had 73 local and popular Indian chicken recipes and about 30 vegetarian sides and accompaniments. A complete guide to the world of chicken curries with love from Suki. Cookbook available on Amazon for £14.25.
