Step-by-Step Instructions

1. 1.Prepare the spice mix for marinade and gravy

   In a bowl, combine 2 tsp red chilli powder, 1 tsp garam masala, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp fennel powder, 1 tsp turmeric & pepper powder, and 1 tsp salt. Mix well to create a uniform spice blend.

2. 2.Marinate the chicken

   Place 1 kg of chicken pieces in a large bowl. Add 2 tbsp ginger & garlic paste, 1 tsp salt, the prepared spice mix (from Step 1), and the juice of 1 lemon. Mix thoroughly to ensure all chicken pieces are evenly coated. Set aside to marinate.

3. 3.Sauté onions and green chilli

   Heat 4 tbsp of oil in a large pot over medium heat. Add 2-3 chopped green chillies and 2 large chopped onions. Sauté for approximately 5-7 minutes until the onions turn golden brown.

4. 4.Add ginger-garlic paste and spices

   Add 1/2 tsp salt to the sautéed onions and mix. Then, add 1 tbsp ginger & garlic paste and cook for 1-2 minutes until aromatic. Next, add 1 tsp red chilli powder, 1 tsp garam masala, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp fennel powder, and 1/2 tsp turmeric & pepper powder. Sauté the spices with the onions for 1-2 minutes until fragrant.

5. 5.Cook tomatoes and yogurt

   Add 2 medium chopped tomatoes to the pot and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the mixture. In a separate small bowl, mix 1/2 cup yogurt with a spoonful of the hot gravy mixture to temper it. Pour the tempered yogurt into the pot and mix well. Continue to cook for 2-3 minutes until the gravy thickens and oil separates again.

6. 6.Sear chicken with whole spices

   In a separate pan, heat 1 tbsp ghee. Add 1 cinnamon stick, 2-3 cloves, 2-3 green cardamom, 2-3 dried red chillies, and 1 bay leaf. Sauté for about 1 minute until fragrant. Add the marinated chicken pieces to this pan and sear them for 5-7 minutes until they change color and are lightly browned on all sides.

7. 7.Combine chicken with gravy and simmer

   Transfer the seared chicken and any juices from the pan into the pot with the prepared gravy. Mix everything thoroughly. Cover the pot with a lid and let it simmer on low to medium heat for 20-25 minutes, or until the chicken is tender and fully cooked, stirring occasionally to prevent sticking.

8. 8.Finish and serve

   Uncover the pot. Adjust salt to taste if needed. Sprinkle 1 tbsp of dried fenugreek leaves (Kasuri Methi) over the chicken bhuna and mix gently. Cook for another 1-2 minutes. Serve hot with rice or bread.