Simple and Basic Chicken Curry/Chicken Bhunna Masala

A perfect easy and basic way of making Chicken Curry, some people complain about their curry is not smooth and they have to grind onions and tomatoes or it takes a lot of time to stir it to make it perfectly right… so all that keeping in mind I made this style of chicken bhunna masala, so that its easy for you all to make the right style of chicken curry. Just follow the steps to get the right results .. :). For the people who want to know the basics of curry its the best recipe for them. I am sure all Pakistani people love it and it will solve their problem of every day what to cook.

Serving= 4

Ingredients,

  • chicken 500 gm
  • onion 1
  • ginger paste 1 tbsp
  • garlic paste 1 tbsp
  • tomato puree  2 tbsp
  • yogurt  1 cup
  • oil 1/4 cup
  • salt 1 tsp
  • red chili powder  1 tsp
  • turmeric powder  1 tsp
  • roasted cumin powder  1tsp
  • garam masala powder 1/2 tsp
  • qasori methi  1-1/2 tsp  (skip adding this if you don’t have this, this is just for extra flavor )
  • green chilies 2
  • fresh coriander and julian cut ginger for garnish

Directions,

1. In a pan add 1/4 cup oil with i sliced onion, stir and cook until onion slightly changes its colour, then add ginger garlic paste stir for 30 seconds on medium heat, don't burn onion and ginger garlic in any case because then gravy will bitter at end and colour of gravy will black.
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1. In a pan add 1/4 cup oil with i sliced onion, stir and cook until onion slightly changes its colour, then add ginger garlic paste stir for 30 seconds on medium heat, don’t burn onion and ginger garlic in any case because then gravy will bitter at end colour of gravy will black.
2. Now add chicken with bones, small pieces and stir for 1 minute on medium heat. you can also use boneless chicken but with bones chicken will give more good taste.
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2. Now add chicken with bones, small pieces and stir for 1 minute on medium heat. you can also use boneless chicken but with bones chicken will give more good taste.
3. Now add turmeric,red chili, coriander powder, cumin powder.
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3. Now add turmeric,red chili, coriander powder, cumin powder. and add 1/4 cup water so the spices will not burn, now stir it until all water evaporates, again add 1/4 cup water and stir on medium to high heat until all water evaporates…. i am doing this because i want spices to cook and also i want onions to tender and vanish in the gravy properly.
4. now add tomato puree, i am using this instead of fresh tomatoes because this is a blended and cooked form of tomatoes and this will take no time to mix in curry and also it give your curry very nice smooth finish at end.
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4. now add tomato puree, i am using this instead of fresh tomatoes because this is a blended and cooked form of tomatoes and this will take no time to mix in curry and also it give your curry very nice smooth finish at end. add 1/4 cup water and stir it for 1 minute , or until all water evaporates… then again add 1/4 cup water and stir it until all juices evaporates.
5.i used this Sainsbury's tomato puree ... you can use any other brand but please for perfect taste use tomato puree, not any other tomatoes or pastes. i am repeating this again and again because all this curry taste depends on this tomato puree.
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5.i used this Sainsbury’s tomato puree … you can use any other brand but please for perfect texture and taste use tomato puree, not any other tomatoes or pastes. i am repeating this again and again because all this curry taste and texture depends on this tomato puree.
6. turn off the heat now and let it rest for 1 minute. after 1 minute add 1 cup yogurt mix in 1/4 cup water. stir it until mix completely. why i turn off the heat because on high heat yogurt will curdle, it will not make any difference on taste but texture and look of curry will not look right. now again turn on the heat and start stir the gravy on medium heat for 1 minute or until gravy starts bubbling.
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6. turn off the heat now and let it rest for 1 minute. after 1 minute add 1 cup yogurt mix in 1/4 cup water. stir it until mix completely.
why i turn off the heat because on high heat yogurt will curdle, it will not make any difference on taste but texture and look of curry will not look right.
now again turn on the heat and start stir the gravy on medium heat for 1 minute or until gravy starts bubbling.
7. now with lid on very low heat cook it for almost 20 minutes or until chicken is tender.
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7. now with lid on very low heat cook it for almost 20 minutes or until chicken is tender.
8. After 20 minutes add salt 1 tsp or as required,green chilies cut in long slices with qasori methi ,garam masala stir and again with lid on low heat cook it for 5 minutes. taste salt turn off the heat.
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8. After 20 minutes add salt 1 tsp or as required,green chilies cut in long slices with qasori methi ,garam masala stir and again with lid on low heat cook it for 5 minutes.
taste salt turn off the heat.
garnish with fresh coriander and julian cut ginger.. serve with naan, chapati or white rice.
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garnish chicken curry with fresh coriander and julian cut ginger.. serve with naan, chapati or white rice.

 

 

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