Step 1: Prepare the Spice Mix

In a bowl, combine 1 tbsp red chilli powder, 1 tbsp garam masala, 1 tbsp coriander powder, 1 tbsp cumin powder, 1 tbsp fennel powder, 1/2 tbsp turmeric powder, 1/2 tbsp black pepper powder, and 1 tsp salt. Mix well until all spices are thoroughly combined.

Step 2: Marinate the Chicken

In a large bowl, add 1 kg chicken pieces. Add 2 tbsp ginger & garlic paste, 1 tsp salt, half of the prepared spice mix, and 2 tbsp lemon juice. Mix everything thoroughly, ensuring the chicken pieces are well coated. Set aside to marinate for at least 15 minutes.

Step 3: Sauté Onions and Green Chillies

Heat 1/2 cup oil in a large pot or Dutch oven over medium heat. Add 2-3 chopped green chilies and 2 large finely chopped onions. Sauté for 5-7 minutes until the onions turn golden brown and translucent.

Step 4: Add Ginger-Garlic Paste and Spices

Add 1 tsp salt to the sautéed onions and mix. Then, add 1 tbsp ginger & garlic paste and cook for 1-2 minutes until the raw smell disappears. Next, add the remaining half of the prepared spice mix and sauté for 2-3 minutes until fragrant.

Step 5: Cook Tomatoes and Yogurt

Add 2 large finely chopped tomatoes to the pot. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate from the masala. In a separate small bowl, mix 1/2 cup whisked plain yogurt with a spoonful of the cooked masala. Then, add the yogurt mixture to the pot, stirring continuously to prevent curdling. Cook for another 3-5 minutes until the oil separates again and the gravy thickens.

Step 6: Brown the Chicken

In a separate pan, heat 2 tbsp ghee over medium heat. Add 2-3 dried red chilies, 2 bay leaves, 4-5 green cardamoms, 2-3 cloves, and a 1-inch cinnamon stick. Sauté for 30 seconds until aromatic. Add the marinated chicken pieces to this pan and brown them for 5-7 minutes, turning occasionally, until they get a nice color on all sides.

Step 7: Combine Chicken with Gravy and Simmer

Transfer the browned chicken and any juices from the pan into the pot with the gravy. Mix well to coat the chicken thoroughly with the masala. Cover the pot with a lid and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through, stirring occasionally to prevent sticking.

Step 8: Finish and Serve

Once the chicken is cooked, add 1 tsp salt (or to taste) and 1 tbsp dried fenugreek leaves (Kasuri Methi). Mix well and cook for another 1-2 minutes. Your Chicken Bhuna is ready to be served hot with rice, naan, or roti.

• Marinating the chicken for a longer duration (at least 30 minutes, or overnight in the refrigerator) will enhance the flavor and tenderness.

• Ensure the onions are caramelized to a golden brown for a rich base flavor.

• When adding yogurt, make sure it's at room temperature and whisked well to prevent curdling. Add it slowly while stirring continuously.

• This recipe can be adapted for mutton or paneer by adjusting cooking times accordingly.

• Adjust the amount of red chili powder and green chilies to suit your preferred spice level.