Hyderabadi Special BHUNA MURGH MASALA | Spicy Roasted Chicken Masala – The Best Chicken Ever

#hyderabadichickenmasala #murghmasala #chickenmasala
chicken masala recipe,masala chicken,masala chicken by cook with fem,chicken masala chicken by cook with fem,cook with fem recipes,cook with fem chicken masala recipe,how to make chicken masala,homemade chicken masala recipe,chicken recipes,indian chicken recipes,indian chicken curry,indian chicken gravy recipes,chicken masala recipe indian,chicken,masala,recipe,chicken masala

🍗 Hyderabadi Bhuna Murgh Masala Recipe (Spicy Roasted Chicken Masala)
Let’s make a special Hyderabadi-style Bhuna Murgh Masala today.
This is such a delicious chicken recipe that once you taste it, you’ll fall in love with it, and it’ll become your family’s favorite too!

📝 Ingredients
🐔 For Marination:

Chicken – 500 grams (medium-sized pieces)

Red chili powder – 3 tsp (Kashmiri for color; use only 2 tsp if using regular)

Turmeric powder – ½ tsp

Ginger-garlic paste – 2 tbsp

Salt – 1 tsp (adjust to taste)

Yogurt (curd) – 5 tbsp (whisked well)

Lemon juice – 1 to 1.5 tbsp (from half a lemon)

Green chilies – 2 to 3 (finely chopped)

Fresh coriander leaves – a handful (chopped)

Fried onions – 2 medium onions (~120–130g), fried to golden brown and lightly crushed

🌶️ For Roasted Spice Powder:

Coriander seeds – 1 tbsp

Cumin seeds – 1 tsp

Black peppercorns – ½ tsp

Cloves – 2

Green cardamoms – 2

Cinnamon – 2 small sticks

Dried red chilies – 3

Almonds – 5

Cashews – 5

Dry coconut – 5–6 small pieces (or grated)

Dry roast all these for 25–30 seconds on high flame. Cool and grind to a powder.

🍳 For Cooking:

Oil – 5 tbsp

Ghee (clarified butter) – 2 tbsp (adjust to taste)

Onion – 1 large or 2 medium (finely chopped)

Chopped coriander leaves – for garnish

Curry leaves – a few (optional)

🍳 Method

1. Marinate the Chicken:

In a large bowl, add chicken pieces.

Add red chili powder, turmeric, ginger-garlic paste, salt, whisked yogurt, lemon juice, chopped green chilies, and coriander leaves.

Fry 2 medium-sized onions until golden brown, crush them lightly, and add to the chicken.

Mix everything well.

Let the chicken marinate for at least 30 minutes (in the fridge or at room temperature).

2. Prepare Dry Spice Powder:

Dry roast the listed whole spices, nuts, and coconut for 25–30 seconds on high flame.

Let them cool and grind to a powder.

3. Cooking the Chicken:

Heat 5 tbsp oil and 2 tbsp ghee in a pan.

Add chopped onions and fry until golden.

(This onion is optional — adds more gravy. You can skip it since we already used fried onions in the marinade.)

Add the ground spice powder to the pan and sauté for a bit.

Sprinkle a little water so the spices don’t burn.

Add some fresh coriander leaves and sauté on low flame for 30 seconds.

4. Add the Marinated Chicken:

Add marinated chicken to the pan.

Cook on high flame, sautéing the chicken well for 2–3 minutes until nicely roasted and the masala coats the chicken.

Lower the flame, cover the pan with a lid, and let the chicken cook in its own juices. Do not add water.

The yogurt and chicken will release enough moisture to cook it.

5. Final Touch:

Once chicken is cooked and oil separates, garnish with fresh coriander and curry leaves.

Mix well.

🍽️ Serving Suggestions:

Serve hot with naan, paratha, or roti.
The more you roast (bhuno) the masala, the tastier the dish becomes!

LINK TO COOK WITH FEM CHANNEL, CLICK BELOW

BAINGAN KA SALAN/BRINJAL CURRY CHENNAI STYLE

HOMEMADE GARAM MASALA POWDER

RESTAURANT STYLE PANEER BUTTER MASALA

RESTAURANT STYLE CHICKEN BUTTER RECIPE

HYDERABADI DUM KA CHICKEN

TANDOORI CHICKEN WITHOUT OVEN

DHABA STYLE POTATO GRAVY

CRISPY RESTAURANT STYLE CHICKEN FRY

HOMEMADE CHICKEN PICKLE

CRISPY BREAD POTATO ROLLS

FISH TIKKA MASALA

FISH FRY – VILLAGE STYLE

CHENNAI STYLE FISH CURRY

CRUNCHY FISH FRY RECIPE

BHUNA MURGH

HYDERABADI CHICKEN HALEEM

HYDERABADI LUKHMI RECIPE

BEST CHICKEN BIRYANI

HYDERABADI MUTTON DUM BIRYANI

AMBUR CHICKEN BIRYANI

source