Chicken Bhuna Masala

1.1. Take 750 gm chicken in a mixing bowl. Add 1 tsp salt, ½ tsp red chili powder, ½ tsp turmeric powder, and 1 tsp ginger garlic paste. Mix well with the chicken and let it marinate for 30 min.

2.2. In a pan, add 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black pepper, ½ tsp fennel seeds. Then add 5 green cardamom, 4 cloves,1 black cardamom, ½ inch cinnamon, ½ star anise, and small piece of nutmeg. Turn the flame on low and roast all spices till they turn aromatic.

3.3. Once the roasted spices are cooled down, transfer them to a grinder jar. Then grind them into fine powder.

4.4. Take the thick bottom kadai and add 4 tbsp oil and 2 tbsp ghee. Keep the flame on medium and heat the chicken for 1 min.

5.5. Add 1 bay leaf and 2 red chilies. Sauté it for 10 seconds; add 1½ cups of finely chopped onions. Sauté for 7-8 min till the onions turn brown in color.

6.6. Add 2 tbsp ginger garlic paste. Cook well for 2 min or until the raw smell of ginger garlic paste is gone.

7.7. Next, add 1 tsp kashmiri red chili powder and mix well. Add 1 cup chopped tomatoes and cook well. Cook everything for 5 min. Let the onions and tomatoes get soft and mushy. Add ½ tsp salt and mix well.

8.8. Transfer the marinated chicken to a kadai and mix well. Cook for 5 min on medium high flame, then turn the flame on medium. Cover with a lid and cook for 10 min.

9.9. Remove the lid and turn the chicken pieces around. Add 3 tbsp curd and stir well for 2-3 min. Cover with a lid and cook for 5 min.

10.Add powdered spices and mix well. Add 1 tsp kasuri methi and combine well with chicken and stir for 2 min.

11.Add chopped coriander leaves and mix well. Turn off the flame.

12.Serve hot chicken bhuna on a serving plate with chapati or naan.