Step-by-Step Instructions

1. 1.Prepare the Dry 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 tsp turmeric powder, 1 tsp black pepper powder, and 1 tsp salt. Mix all the dry spices thoroughly with a spoon until well combined.

2. 2.Marinate the Chicken

   Place 1 kg of chicken pieces in a large bowl. Add 1 tbsp ginger & garlic paste, 1 tsp salt, the entire prepared dry spices mix, and 2 tbsp lemon juice. Mix everything well, ensuring the chicken pieces are evenly coated with the marinade. Set aside to marinate.

3. 3.Sauté Onions and Green Chillies

   Heat 3-4 tbsp cooking oil in a large pot or Dutch oven over medium heat. Add 2 finely chopped large onions and 2-3 chopped green chillies. Sauté for about 5-7 minutes until the onions turn golden brown and translucent. Add 1 tsp salt and continue to sauté until the onions are well caramelized.

4. 4.Cook Gravy Base

   Add 1 tbsp ginger & garlic paste to the sautéed onions and cook for 2-3 minutes until the raw smell disappears. Then, add 1 tbsp of the dry spices mix (same blend as used for marinade) and sauté for another 2 minutes until fragrant. Add 2 diced medium tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture.

5. 5.Incorporate Yogurt

   In a separate small bowl, whisk 1/2 cup yogurt. Add a spoonful of the hot gravy mixture to the yogurt and mix well to temper it, preventing curdling. Pour the tempered yogurt mixture into the pot with the gravy base. Stir continuously for 3-5 minutes until the yogurt is fully incorporated and the gravy thickens.

6. 6.Temper Whole Spices and Chicken

   In a separate pan, heat 1 tbsp ghee over medium heat. Add 1 inch cinnamon stick, 3-4 cloves, 3-4 green cardamoms, 1 black cardamom, 2 dry red chillies, and 1 bay leaf. Sauté for 30 seconds until aromatic. Add the marinated chicken pieces to this pan and sauté for 5-7 minutes until the chicken pieces are lightly browned on all sides.

7. 7.Combine and Cook Chicken Bhuna

   Transfer the sautéed chicken and whole spices from the pan into the pot with the gravy. Mix well to ensure all chicken pieces are coated with the rich gravy. Cover the pot with a lid and let it cook on low-medium heat for 20-25 minutes, or until the chicken is tender and cooked through, stirring occasionally to prevent sticking. The gravy should be thick and cling to the chicken.

8. 8.Finish and Serve

   Once the chicken is cooked and the gravy has reached your desired consistency, add salt to taste (if needed) and 1 tbsp dried fenugreek leaves (Kasuri Methi). Stir well to combine. Serve hot with rice, naan, or roti.