Get ready to add a new dish to your dinner menu rotation: chicken bhuna masala!
This Chicken Bhuna Masala is FINGER LICKING GOOD. I’m a little embarrassed for using that phrase on my blog but it really is finger licking good! You will literally be licking your fingers as you eat this. Okay, I think I have emphasized the fact that there will be fingers and licking and chicken involved. Moving on…
Do you guys see how the onion and tomato masala is all up on this chicken? The chicken doesn’t seem to mind one bit. And neither do I.
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So What is Chicken Bhuna?
Chicken Bhuna (or Bhuna Chicken depending on what you call it) is a “dry curry” which means the masala clings onto the chicken (rather than the chicken swimming in sauce).
Bhuna is a method of cooking where you cook onions, tomatoes and meat over high heat – stirring until all the liquid dries up. We’re making things much easier with our Instant Pot + our pre-made onion masala.
This recipe is part of my onion masala series called: Onion Masala LOVE. This series started out with me sharing recipes using this masala all throughout the month of February but it seems to be so popular that I think I’m going to keep it going as long as there’s interest! My goal: to show you how easy it is to prepare Indian food on a daily basis.
Click on the image below to find out how to make onion masala, how to store it and to find other recipes that call for it!
This chicken bhuna is so aromatic and the spice combination is just perfect in this dish. There are a couple spices in the recipe that you may not have in your spice cabinet but they are worth investing in! Black cardamom for example is very different from green cardamom. Black cardamom adds a really nice smoky flavor to this sauce. Star anise adds a hint of licorice flavor. And then I use other common Indian spices like green cardamom, whole cloves and cumin seeds.
No Water in the Pressure Cooker?
I know I’m going to get questions about this…
Bhuna chicken is meant to be a dry curry and it does not need additional water because the meat cooks in its own juices. You will be surprised at how much liquid is in the pot once it’s done cooking (meat releases water). If for some reason your electric pressure cooker won’t turn on or is unable to reach pressure then add a tablespoon of water. I have a 6 quart electric pressure cooker (Instant Pot) and have made this recipe many times using both frozen and fresh onion masala and I have never needed to add additional water for this recipe.
If you do add water, you’ll end up spending more time boiling it off once the chicken is done cooking. My recipe will require you to boil off some liquid at the end, so there is some “bhuna” or roasting required but far less than if you were to make this the traditional way on the stovetop.
Bhuna chicken is so, so good. You can eat it with roti or basmati rice (or paleo naan if you’re gluten-free). Make this Indian chicken dish and tell me what you think of it! You may just like it more than my famous butter chicken recipe 😉
Print Chicken Bhuna Masala
Print Recipe
Pin RecipeIngredients
- ¼ cup oil
Whole spices:
- 4 whole cloves
- 3 green cardamom
- 1 black cardamom
- ½ teaspoon cumin seeds
- ½ star anise
- 1 ½ pounds skinless and boneless chicken thighs, cut into quarters
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ¼ teaspoon cayenne
- 1 ¼ cup (frozen or thawed) onion masala
Add Later:
- 1 tablespoon ghee
- 1 onion, chopped into chunks
- 1 teaspoon garam masala
- Cilantro, garnish
Instructions
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the whole spices and once they become fragrant, add the chicken and cook for 1-2 minutes. Then add the coriander powder, salt and cayenne and cook for another minute.
- Add the onion masala to the pot (do not mix), secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Quick release pressure.
- Press sauté and adjust heat to the highest setting, add the ingredients listed under ”add later” and cook for 11-12 minutes – be sure to keep an eye on the pot to avoid burning. (You will want to keep the stirring to a minimum at the beginning to allow the liquid to boil off. Most of the liquid will evaporate around the 8-10 minute mark, then stir more frequently until the masala is thick and coats the chicken).
- Garnish with cilantro and serve.
Notes
- This is meant to be a dry curry and it does not need additional water. The meat cooks in its own juices. You will be surprised at how much liquid is in the pot once it’s done (meat releases water) If for some reason your electric pressure cooker won’t turn on or is unable to reach pressure then add a tablespoon of water. I have a 6 quart and have made this many times and I have never needed to add additional water for this recipe.
- I have tested this recipe using frozen onion masala cubes as well as thawed onion masala and it works both ways.
- This recipe is part of my onion masala series – be sure to check it out!
Made this today.. Very tasty. I used chicken breast. i cut it a little too small, so pieces shredded at the end. Cant wait to make it again.. Next time i want it a little dryer. Thanks Ashley. Great series on this onion masala. Pretty ingenious idea.
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Thanks, Julee! I’m so glad you like the dish and the onion masala series 🙂 If you use chicken breast again then I’d definitely suggest reducing the cook time as the bhuna part will overcook it. As for drier chicken, sauté for longer until the sauce gets as thick as you’d like. Thanks for letting me know how the dish turned out for you!
Hi Ashley! How much time would you suggest for 1 lb chicken breast?
Hi Maneesha! You can do the same amount of time – it’ll just come to pressure a little faster since there won’t be as much chicken in the pot. You can also reduce the onion masala to 1 cup or a little less than a cup. Let me know what you think!
Hi Ashley! I made this last night, using 1lb chicken breast, and it turned out spectacularly! Thanks so much for a tasty and quick recipe!
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Maneesha, so happy to hear that you tried the bhuna masala! Thanks for letting me know how it turned out for you 🙂
Looks interesting… pls tell me a way to make this recipe using vegetables… I am a vegetarian… thanks in advance
I first made your Indian Masala and froze the leftovers, I then made this chicken dish. I’m not a fan of the star anise, so I omitted that… but added everything else the same as you mention in your recipe. It really was “finger-licking” good. 😉 LOL. Thanks for a great recipe, I’ll definitely be making this again!!!
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Aeysha, I’m so happy to hear that you made the masala and this bhuna recipe! And lol, glad you think it’s finger-licking good too haha! Thank you for letting me know how it turned out for you 🙂
can this be made in a nonelectric pressure cooker? if so, what adustments do I make? thank you!
Hey Ashley,
This is my favorite from the Onion Masala series so far; it’s truly excellent! The flavor reminds me of your Kadai chicken recipe, but even easier, if that’s possible! I only had chicken breast on hand so I reduced the cooking time a bit. It came out well, but I can definitely see why thighs are the preferred cut to use. I’m completely out of the onion masala now btw…time to make another batch so I can try the rest of the recipes in the series 🙂
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Sarah, I’m so happy to hear that you like the bhuna masala so much! And even happier that you’re liking the onion masala and planning to make another batch! Can’t wait to hear what you think of the other onion masala recipes 🙂
Hi Ashley,
I just found you last night. My IP arrived this morning. I’m so excited. I went to the Indian store and bought everything to make this dish.
Can you explain the Whole spices.
3 green cardamon
1 black cardamon
Are these ounces?
Thank you!
Hi Melissa! So happy you went to the Indian store to get these spices 🙂 So, what I mean by 3 green cardamom is 3 green cardamom pods and 1 black cardamom means 1 pod as well. Are you in my Instant Pot for Indian Food facebook group? This would be a great question to ask there – I can share pics with you that may help!
Another onion masala winner Ashley! I made this last night for dinner tonight and it was so easy to bring together! So far I’ve only had a little nibble before tucking the dish away and it was very tasty! Will be nice with the fresh cilantro on it at dinner time…. now what to serve with it…
I’m running low on my frozen onion masala as well – better get another batch made because I DO NOT want to run out of this little treasure!
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Carey, so happy to hear that!! Thanks for letting me know how it turned out for you 🙂 And yes, make it soon – I have some great new recipes that I’ll be sharing here soon!
Hi Ashley, if I’m using the frozen masala, how many ‘cubes’ should I use (I used the same silicone containers you did)? Also, do I need to thaw it out before throwing it into the pot? Thank you!
Ronica, each container is ¼ cup of masala so for this recipe you will want to use 5 cubes (totaling 1 ¼ cups of onion masala). Each recipe says whether or not it should be frozen or thawed – for this recipe you can use either frozen or thawed masala 🙂 Let me know what you think of the dish!
Another amazing recipe using the onion masala make-ahead. I will be making this dish over and over again – so simple and so incredibly flavourful. The leftovers just got better and better. I made the recipe exactly as directed and wouldn’t change a thing.
I’m running out of onion masala though! MUST MAKE MORE!
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Carey, so happy to hear that!! Thanks for letting me know how much you like the chicken bhuna and the onion masala!!
I am in love with the onion Masala and this recipe! I had to leave out the star anise because I didn’t have it, but next time, which will be very soon, I will use it. I’m not much of a licorice person curious what it will add to all the other subtle flavors. I tried it in a 3 quart, and used frozen cubes.. and ended up with a good amount of sauce. Loved it. I’m planning to try it in my 8 qt but I’m a little sure how to scale up the spices and masala for twice the amount of chicken. Any ideas?
Rebecca, that’s so great to hear! It doesn’t have a strong licorice flavor – I actually don’t care for licorice but I do like the subtle flavor that star anise adds to the dish. Let me know what you think when you try it with the star anise – I’d love to know! I haven’t doubled this recipe but my guess would be to double all of the ingredients and keep the cook time the same. Hope that helps 🙂
Hi Ashley! Love your recipes. Can I make this recipe if don’t have the frozen onion masala? How much onions and tomatoes in that case? Thank you!
Loved the taste of this recipe and will definitely make it again, but I found that 1/4 cup was far, far too much oil! I had big pools of it in my chicken Bhuna. Maybe my onion masala separated? Next time I will try just 2 tablespoons of oil to fry the whole spices.
I made this last week with bone in thighs as that’s what I had. Unbelievably tasty! I love your blog so many ch: since I got my IP Indian dishes have been my favourite to make and your recipes are so easy to follow. Thanks!
My question today is, have you ever doubled this recipe? Seems I might have to brown the chicken in batches, wondering if you have any input in this.
Naomi, I’m so happy to hear that you made and liked this so much! I haven’t tried to double it – if you do, I think browning in batches is a good idea. You may want to first remove all the meat to reduce the sauce – my thought is that with extra chicken, there will be a lot of additional liquid that is released from the meat. Let us know how it goes if you try!
Delicious! I cut back the cardamom to only 2 green (my husband isn’t a big fan). We had it over basmati rice and it was so good! Thanks for posting this.
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Melissa, I’m so glad you liked the bhuna masala! Thanks for letting me know how it turned out for you 🙂
Ashley thank you so much for this recipe on your website. I have now cooked three of your dishes and all of them have come out wonderful I am cooking the chicken Bhuna tonight and even went out and purchased an instant pot because I found your recipes. My family and I love them! Stupid question: with the whole spices am I supposed to ground them up before I put them in the pot I assume no but am I supposed to pick out the star Annise in the cardomons at a certain point or just win the dishes complete?
Justin, I’m so glad you and your family are liking my recipes! That makes me so happy to hear 🙂 As for whole spices – most of the time you add them in whole – if you need to grind them I’ll be sure to make that very clear in the recipe. You can pick out the large whole spices once the dish is done. I get asked this question all the time and actually wrote a whole post on removing whole spices if you want to read it: https://myheartbeets.com/do-i-remove-whole-spices-before-serving-indian-food/
Ashley,
This dish is absolutely fantastic! I was wondering if you had any advice if I was looking to double or even triple this recipe….would you 2x or 3x the onion masala? I’ll be happy to figure it out through trial and error but would rather use more of my precious onion masala than I need to!
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Stefan, that’s so great to hear! Thanks for letting me know how the chicken bhuna turned out for you 🙂 I haven’t tried doubling the recipe but my guess would be to double all of the ingredients but keep the pressure cooking time the same. One thing to keep in mind is that it will take longer to reduce the sauce at the end. Glad you like it so much – keep me posted on how it goes! 🙂
Delicious! I made this twice and it was amazing both times.
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Aradhna, that’s so great to hear! Thank you for letting me know how much you like the bhuna!
Hi Ashley, Thank you for your recipes – I even impressed my mum with the recipes I’ve done so far. Just wanted to ask if you can do this recipe with frozen chicken thighs or do I need to defrost first. Heard that you can cook from frozen with the instant pot but not sure if I believe it. Thanks so much.
Abhi, I’m so happy to hear that! I haven’t tried it with frozen thighs so I can’t say for sure but I bet it would work if you add an extra minute or two! If you try please let us all know!
I finally got a chance to try this recipe (I made the onion masala months ago!), and again, another 5-star recipe that my family loves! Thanks, Ashley!
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That’s so great to hear! Thank you for letting me know how the chicken bhuna turned out for your family 🙂
This is superb! Absolutely restaurant quality curry, made in our home with this recipe. You were right Ashley! I scraped the pot after to get everything. SO GOOD!
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Thanks Matt! I’m so glad you liked it! 🙂
Almost speechless. Bought an IP yesterday for various cooking reasons but primarily because we wanted to make Indian dishes more frequently (we’ve built up quite a spice collection but until we moved them to small Mason jars on the wall-mounted racks it was tough to find what we needed). Came across this recipe and since we love lamb bhuna, thought I would try it – ended up making gobi masala, your onion masala (now in ice cubes in the freezer) and finally this fantastic recipe. To those using chicken breast, I would say to Give the Thigh a Try, since it is so much more flavorful & tender & moist, and REALLY lends itself to this deep flavored sauce. I could not get over how multi-layered of a flavor I could get cooking it this quickly. The onion masala certainly helped I’m sure…and wow, the IP has already earned a place in our cooking routine. Great recipe!!
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Chris, that makes me so happy to hear! I’m so glad you enjoyed this recipe 🙂