Step-by-Step Instructions

1. 1.Prepare the Spice Mix

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

2. 2.Marinate the Chicken

   In a large bowl, add the chicken pieces. Add ginger & garlic paste, 1 tsp salt, 3 tbsp of the prepared spice mix, and lemon juice. Mix thoroughly to coat all chicken pieces evenly. Set aside to marinate for at least 30 minutes, or longer if time permits.

3. 3.Sauté Onions and Green Chillies

   Heat 3-4 tbsp of oil in a heavy-bottomed pot or Dutch oven. Add the chopped onions and green chillies. Sauté on medium heat for 5-7 minutes until the onions turn golden brown and translucent.

4. 4.Add Ginger-Garlic Paste and Spices

   Add 1 tbsp of ginger & garlic paste to the sautéed onions. Cook for 1-2 minutes until fragrant. Then, add the remaining 2-3 tbsp of the prepared spice mix. Sauté for another 1-2 minutes, stirring constantly to prevent burning.

5. 5.Cook Tomatoes and Yogurt

   Add the chopped tomatoes to the pot. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala. In a separate small bowl, mix the yogurt with a spoonful of the cooked masala from the pot to temper it, then add the tempered yogurt to the pot. Mix well and cook for 3-5 minutes until the gravy thickens and the oil separates again.

6. 6.Sear Chicken with Whole Spices

   In a separate pan, heat 1 tbsp of ghee. Add dried red chilies, green cardamom, black cardamom, cloves, cinnamon stick, and bay leaf. Sauté for 30 seconds until aromatic. Add the marinated chicken pieces to this pan. Sear the chicken on medium-high heat for 5-7 minutes until it changes color and is lightly browned on all sides.

7. 7.Combine and Slow Cook

   Transfer the seared chicken along with any juices to the pot with the prepared masala. Mix everything thoroughly. Cover the pot with a lid and cook on low heat for 20-25 minutes, stirring occasionally, until the chicken is tender and cooked through, and the oil separates on top of the gravy.

8. 8.Finish the Dish

   Adjust salt to taste. Add the dried fenugreek leaves (Kasuri Methi) to the chicken bhuna. Mix well and cook for another 2-3 minutes to allow the flavors to meld. Serve hot with your choice of rice or Indian bread.