Step-by-Step Instructions

1. 1.Prepare the Base

   Heat 3 tablespoons of oil and 2 tablespoons of ghee in a pan. Add 5 cloves, 3 pieces of cinnamon, 6-8 peppercorns, and 3 cut dry red chilies. Sauté for a few seconds until fragrant.

2. 2.Fry Onions

   Add 2 large (200 gms) sliced onions to the pan. Fry for 8-10 minutes on medium heat until the onions turn light brown and caramelized.

3. 3.Set Aside Onions

   Remove half of the fried onions from the pan and set them aside on a plate. These will be added later for texture and flavor.

4. 4.Sear Chicken

   Add 500 gms of chicken leg and thigh pieces to the pan with the remaining onions. Fry on high heat for 1 minute. Flip all the chicken pieces and fry for another 1 minute on high heat until the chicken starts to brown on all sides.

5. 5.Add Ginger Garlic Paste

   Add 1.5 teaspoons of ginger garlic paste to the chicken. Continue to fry for 5-6 minutes on medium heat until the chicken is well browned and coated.

6. 6.Add Dry Spices

   Sprinkle 1/2 teaspoon of turmeric, 1 teaspoon of chili powder, and 1 teaspoon of salt (to taste) over the chicken. Mix well to ensure the spices evenly coat the chicken pieces. Fry for 4-5 minutes on medium heat.

7. 7.Simmer Chicken

   Pour in 200 ml of water and give it a good mix. Cover the pan with a lid and cook on low heat for 10 minutes to allow the chicken to cook through and absorb the flavors.

8. 8.Add Cumin and Remaining Onions

   Remove the lid and add 1/2 teaspoon of cumin powder (jeera). Stir well. Add the fried onions that were set aside earlier and mix gently.

9. 9.Final Simmer

   Cover the pan again and cook on low heat for another 5 minutes to allow all the flavors to meld together and the gravy to thicken slightly.

10. 10.Serve

    Your Chicken Bhuna is ready to be served hot with rice, naan, or roti.