This ghee bhuna chicken masala comes together quickly with no marination or spice‑roasting required. Fenugreek and black pepper add gentle depth, making it a classic, satisfying dish everyone can enjoy comfortably.
Still hungry for more? This butter chicken curry brings all that buttery goodness, plus a lively spice that makes it irresistibly good!
Flavorful twist on the classic chicken masala
Instead of heavy spices, this bhuna chicken recipe uses ghee, black pepper, yogurt, onions, ginger, and dried fenugreek leaves to create juicy, tender chicken with a rich, nutty flavor, without the need for marination.
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🤔Why you'll 💖this bhuna chicken
✨ It's a quick and easy recipe, with no fuss, no marination, no spice roasting!
✨ Just a handful of everyday ingredients.
✨ Gentle on the taste buds yet full of flavour.
✨ A simple, delicious chicken dish made without bold spices.
Ingredients
To make this slow-cooked chicken bhuna, you need the following items:
Chicken- Boneless chicken thighs. I use boneless thighs without skin to make this chicken roast masala. Use chicken tenderloins, thighs, breasts, a combination of both, or ground meat, etc. Use whatever you like.
Ghee (clarified butter)- Ghee adds rich flavor and depth to any dish, just as it brings a nutty aroma and richness to the sooji halwa recipe.
Fenugreek dried - Being a herb, it adds flavour and depth to the chicken.
If you love the earthy taste of dried fenugreek, you must try these dried fenugreek roasted potatoes!
See the recipe card for quantities.
How to make bhuna chicken masala?
Finely chop the onions and ginger to your preference. In a heavy-bottomed pan, heat the ghee until melted. Add the onions and garlic, and sauté until they turn translucent.
Next, stir in the chicken thighs, seasoning with salt and freshly ground black pepper. Cook gently on low heat, stirring continuously for about 5 minutes.
Whisk the yogurt in a bowl and mix in water until well blended.
Add the yogurt gradually to the chicken, stirring continuously. Keep the heat low while adding the yogurt to prevent it from curdling.
Cook the boneless chicken thighs over low heat for 8-10 minutes, stirring continuously. Once partially cooked, add the dried fenugreek leaves (kasoori methi). Continue cooking for another 2-3 minutes.
Cover and cook until the chicken is fully cooked. Serve with salad or with bread!
Serving Ideas
Chicken bhuna masala is often enjoyed with bread, egg parathas, or stuffed flatbreads like aloo-paneer paratha across many Asian countries, making it a complete and satisfying meal.
Steamed white cumine rice is always a classic accompaniment to chicken masala.
Serve this dry pepper chicken alongside yogurt dips like cucumber raita, vegetable raita, and bondi raita for a flavor-packed combo!
With a bowl of salad, like cucumber-beet salad or a nutty, crunchy vegetable salad.
Use it as filling along with some greens, mayo, or spread in a whole-grain tortilla or flatbread to make a delicious wrap sandwich.
Pair this chicken with crisp cucumber salad boats for a light and flavorful presentation!
FAQs
Bhuna chicken masala is a famous spicy Asian cuisine in which chicken is slowly cooked over low heat using a blend of roasted spices. This slow cooking plays a vital role in infusing the flavour and aroma of these bold spices into the chicken.
Yes, you can use oil instead of ghee, but you will compromise the rich and versatile flavour of this chicken ghee roast recipe if you do so.
Tips
Cook the chicken on low heat.
Avoid over-roasting the onions and ginger; sauté them just until lightly pink.
Whisk the yogurt until smooth before using, and gradually add this to the chicken while stirring continuously.
If the masala begins to stick to the pan, add a splash of water to prevent burning.
Want to turn up the heat? Stir in quick 2-ingredient chili oil, which takes this chicken to the next level of flavor.
More Chicken Recipes
Looking for other recipes like this? Try these:
Make this pepper dry chicken recipe (ghee-bhuna chicken masala) spicy or replicate the recipe. Please share your views and let me know your opinion! You can also leave a comment or share a picture on Instagram with the Hashtag #tipsnrecipes
🧾Recipe
Ghee Bhuna Chicken Masala
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Ingredients
- 450 g Chicken thighs (boneless)
- 2 Onions (small)
- 1 inch Ginger
- Few leaves Fenugreek leaves dried (Kasoori methi)
- 1 cup Yogurt (whole milk)
- 4 tablespoon Clarified butter (ghee)
- 1 tablespoon Black pepper (freshly ground)
- 1 teaspoon Salt
- ¼ cup Water
Instructions
- Wash the chicken thighs and cut them into bite-size pieces.
- Chop onions and ginger.
- Add ghee to a pan. Saute onions and ginger until translucent.
- Stir in chicken thighs, salt and black pepper.
- Cook for 7-8 minutes until it changes to slightly whitish.
- Whisk yogurt in a bowl to a smooth consistency. Add water (¼ cup) and mix well.
- Add this yogurt-water mixture to the chicken while continuously stirring.
- Cook for 8- 10 minutes, continuously stirring on low heat.
- Add crushed dried fenugreek leaves to it. Mix well
- Cover it and cook until the chicken is ready to serve.
- Serve with bread/naan or serve it as a snack.
Video
Notes
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- Cook the chicken on low heat.
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- Avoid over-roasting the onions and ginger; sauté them just until lightly pink.
-
- Whisk the yogurt until smooth before using, and gradually add this to the chicken while stirring continuously.
-
- If the masala begins to stick to the pan, add a splash of water to prevent burning.
- Want to turn up the heat? Stir in my quick 2-ingredient chili oil, which takes this chicken to the next level of flavor.
- Subscribe to my Newsletter and YouTube channel to stay updated.
Nutrition
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