Chicken Bhuna Masala

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

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

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.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.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.