Chicken Bhuna with Onion and Whole Spices/ Chicken Khada Masala Recipe / Murg Khada Masala

chicken khada masala

Preparation time-45 minutes
Serving -5


  • Washed Chicken (with bones)-600 gm
  • Chopped onions-6 (medium size)
  • Onion pieces (cut into 4 or 6 pcs)-2
  • Garlic cloves (peeled)-50 gm
  • Chopped ginger -50 gm
  • Bay leaves-3
  • Dry red chilli-5
  • Javitri-1
  • Laung-4
  • Black cardamom-2
  • Dalchini(cinnamon stick)-1 inch
  • Cumin seeds-1 tbsp
  • Coriander seeds-1 tbsp
  • Whole black pepper-1 tsp
  • Turmeric powder-1 tsp
  • Red chilli powder-2 tsp
  • Mustard oil/any cooking oil-4 tbsp
  • Salt to taste
  • Coriander leaves for garnish


  • Crush the javitri, laung, black cardamom and cinnamon stick together and keep it aside.
  • Crush the coriander seeds and cumin seeds and keep it aside.
  • Crush half of the garlic (25 grams) cloves and whole chopped ginger.
  • Turn on the flame and heat a pan, add mustard oil into the pan and let it heat.
  • Add bay leaves, dry red chilli into the hot oil and fry it for 5-7 seconds.
  • Add cumin seeds and let it crackle, add crushed coriander seeds and crushed black pepper into the pan.
  • Add crushed garam masala (dalchini, laung,elaichi,javitri) and fry it for a minute.
  • Add whole garlic cloves and onion pieces and fry it for one more minute.
  • Add crushed garlic and crushed ginger and cook it for 1-2 minutes on medium flame.
  • Add turmeric powder and red chilli powder and mix it with other fried spices.
  • Add chopped onions and 1 tsp salt together and fry the onions till it turns light brown on medium heat(cover the pan).
  • When the onions get half cooked(it has turned light brown), add chicken and salt to taste and mix it properly with onions and other spices.
  • Cover the pan and cook it for 30-35 minutes on medium heat or low heat (Stir in between to prevent burn).
  • After thirty minutes, add chopped coriander leaves and turn off the heat.
  • Ready to serve with Paratha, chapati or roti.


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