Recipe
Kaali Chicken (Spicy Black Onion Bhuna Chicken with Roasted Masala)
A robust, home-style Indian chicken dish featuring deeply fried onions, roasted spices, and bold black pepper, cooked to a spicy bhuna consistency.
⬇ Jump to the RecipeKaali Chicken is inspired by the rustic bhuna-style curries of North India and Pakistan, renowned for their intense flavor and dry texture. The 'kaali' refers to the dark colors achieved by caramelizing onions and using generous quantities of black pepper and roasted spices. This dish boasts a rich, spicy, savory taste with a slightly smoky aroma—the result of slow-cooking and browning both the onions and whole spices. Ideal with roti, naan, or plain rice, it's a crowd-pleaser for spice enthusiasts and lovers of hearty home-style curries.
Ingredients
For the Chicken Marinade
- 1 kg (2 lbs) whole chicken, cut into small parts (bone-in recommended)
- 1.5 tablespoon lemon juice or lime juice
- 1 teaspoon fresh cracked black pepper
- 1.5 tablespoon ginger-garlic paste
- 1 teaspoon salt
For the Roasted Masala
- 2 tablespoon oil or ghee
- 1 large onion, thinly sliced (preferably yellow or red, amounting to 1.5 cups)
- 1-inch ginger, finely chopped
- 1 teaspoon garlic paste
- 4 cloves
- 1 black cardamom
- 2-3 green cardamoms
- 1 bay leaf
- 1-inch cinnamon stick
- 1 teaspoon cumin seeds
- 2 teaspoon coriander powder
- 1 tablespoon freshly ground black pepper, plus more to taste
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 large tomato, chopped (optional for more sauce)
- 2-3 green chilies, slit
- ½ cup full-fat yogurt, whisked
- 2 tablespoons cashew powder or paste (optional for creamy body)
- Salt, to taste
Instructions
- Marinate the chicken: In a large bowl, combine chicken pieces, lemon/lime juice, ginger-garlic paste, black pepper, and salt. Mix well, cover, and let marinate for at least 20 minutes.
- Roast the whole spices: In a small ceramic pan over medium heat, roast cloves, black cardamom, green cardamoms, bay leaf, and cinnamon stick until fragrant (2-3 mins), then set aside to cool.
- Make the masala: Heat oil in a large ceramic frying pan; add sliced onions and sauté on medium until deeply brown and caramelized (about 12-15 mins). Add ginger and garlic paste; fry for 1 minute.
- Add coriander powder, cumin seeds, ground pepper, roasted whole spices, red chili powder, and green chilies. Stir until aromatic (2 mins).
- Optional: Add chopped tomatoes; sauté until soft and the oil begins to separate.
- Add marinated chicken to the pan. Sear on high heat until the chicken is no longer pink and slightly browned (5-7 mins).
- Lower heat; add whisked yogurt gradually while stirring to prevent splitting. Mix in cashew powder (if using).
- Continue cooking uncovered, stirring often, until the chicken is tender, the masala thickens, and the oil begins to pool around the edges (20-25 mins). Splash hot water as needed if the masala starts sticking.
- Taste and adjust seasoning: Add more pepper and salt if needed.
- Optional: Sprinkle with a pinch of garam masala and fresh cilantro before serving.
Notes
For authentic 'kaali' flavor and color, caramelize the onions well but avoid burning; they should be dark, not bitter. Black pepper gives both heat and depth; adjust quantity to your preference. Roasting whole spices before grinding delivers a smoky, intense flavor. Yogurt and cashew paste add body and balance the heat. Chicken bhuna is meant to be semi-dry, not soupy; let excess moisture evaporate for best texture.
FAQs
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Q: Why are the onions cooked so long and dark?
A: Slowly caramelizing onions deepens the color and gives the dish its signature 'kaali' (black) hue and rich flavor, which is essential for bhuna-style curries. -
Q: Can I use boneless chicken?
A: Bone-in chicken is preferred for extra flavor and moisture, but boneless pieces can be used for convenience and faster cooking. -
Q: What should I do if the yogurt splits during cooking?
A: Whisk the yogurt well before adding, and stir continuously over low heat to prevent splitting. Yogurt stabilizes with gentle heat and frequent stirring.
Kaali Chicken captures the spirit of home-style Indian cooking with bold pepper, roasted spices, and caramelized onions. Perfect for pairing with flatbreads, it offers a warming, intense flavor balanced by creamy yogurt and subtle nut accents. Enjoy this dish for a comforting dinner or special occasion!
Recipe inspired by resources from: Pakistan Eats, Indian Healthy Recipes, My Food Story, Indian Ambrosia, Sinfully Spicy, The Love of Spice, and more.
