This low-spice, boneless ghee bhuna chicken masala comes out quickly without any marination or roasting of spices, just using fenugreek and black pepper. A classic, super-satisfying dish that everyone can enjoy without hurting their taste buds!!
If you love the earthy taste of dried fenugreek, you must try these dried fenugreek roasted potatoes!
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
✨ 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, or a combination of both, 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.
See the recipe card for quantities.
How to make bhuna chicken masala?
To prepare this flavorful slow-cooked chicken bhuna, start by washing the chicken thighs and cutting them into bite-sized pieces.
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 (image below).
Whisk the yogurt in another bowl until creamy, and mix in water until well blended.
Add this diluted yogurt to the chicken slowly while stirring continuously (image below).
Cook the boneless chicken thighs over low heat for 8-10 minutes, stirring continuously. Once partially cooked, add the dried fenugreek leaves (kasoori methi), crushing them gently between your palms before adding. Continue cooking for another 2-3 minutes.
Cover with a lid. Cook until the chicken is ready to serve. 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 Ghee Bhuna Chicken with crisp cucumber salad boats for a light and flavorful presentation!
FAQ
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 my quick 2-ingredient chili oil, which takes this chicken to the next level of flavor.
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
More Chicken Recipes
Looking for other recipes like this? Try these:
🧾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.
-
- 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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