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 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.
What is 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 cooking method where you cook onions, tomatoes, and meat over high heat – stirring until all the liquid dries up. We’re making things much easier with an Instant Pot + our pre-made onion masala. (This recipe is part of my onion masala series, where I share how to make onion masala, how to store it, and how to make 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 of 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 frozen and fresh onion masala; I have never needed to add additional water for this recipe. If you add water, you’ll spend 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 some “bhuna” or roasting is 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 jeera rice. Make this Indian chicken dish and tell me what you think of it! You may even like it more than my butter chicken recipe. 😉 Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
