Chicken Bhuna Masala

Step 1: Marinate the Chicken

In a bowl, combine 1 kg curry-cut chicken with ½ lemon juice, 1 tsp salt, and ½ tsp turmeric powder. Mix well to coat the chicken evenly. Set aside and allow it to marinate.

Step 2: Roast Whole Spices

In a pan, add 1 ½ tbsp coriander seeds, 2 tsp cumin seeds, ½ tsp fennel seeds, 2 inches cinnamon, 3 green cardamoms, 1 black cardamom, 1 tsp black peppercorns, 3 cloves, 1 bayleaf, and 1 mace. Sauté on medium-low heat until the spices become aromatic, about 2-3 minutes.

Step 3: Grind Spices

Cool down the roasted spices slightly, then transfer them to a grinder and grind into a fine powder.

Step 4: Sauté Onions

Heat 4 tbsp oil in a wok or kadai. Add 1 ½ cups finely chopped onion and sauté until it starts to turn golden brown, approximately 5-7 minutes.

Step 5: Add Ginger Garlic Paste and Green Chillies

Add 2 tbsp ginger garlic paste and 3 slit green chillies to the sautéed onions. Mix well and cook for 1-2 minutes until the raw smell of ginger garlic paste disappears.

Step 6: Add Powdered Spices

Reduce the heat to low. Add 1 tbsp Kashmiri chilli powder, 1 tsp salt, and ½ tsp turmeric powder. Mix well for 30 seconds. Then, add the freshly ground spice powder from Step 3 and mix until well combined, about 1 minute.

Step 7: Cook Tomatoes

Add 1 cup finely chopped tomatoes to the mixture. Cook until the tomatoes soften and blend into the masala, approximately 3-5 minutes.

Step 8: Cook Chicken

Add the marinated chicken to the wok. Sauté on high heat for 4 minutes, ensuring the chicken is well coated with the masala.

Step 9: Simmer Chicken (First Round)

Cover the wok and cook on low heat for 5 minutes, allowing the chicken to release its juices and absorb the flavors.

Step 10: Add Curd and Simmer (Second Round)

Uncover and stir the chicken. Add ¼ cup beaten curd and mix thoroughly. Cover again and cook for 5 more minutes on low heat.

Step 11: Evaporate Moisture

Uncover the wok. Increase the heat to high and cook, stirring occasionally, until the excess moisture has evaporated and the oil separates from the masala, creating a thick, semi-dry gravy. This will take about 5-7 minutes.

Step 12: Garnish and Serve

Once the desired consistency is reached, garnish with ¼ cup fresh coriander leaves and ½ tsp kasuri methi. Mix gently. Serve hot with roti, naan, or rice.

• Marinating the chicken ensures it's tender and flavorful.

• Roasting whole spices on medium-low heat until aromatic is crucial for a deep, authentic flavor.

• Reduce heat before adding powdered spices to prevent them from burning.

• Cooking on high heat after adding curd helps evaporate moisture and achieve the desired "bhuna" consistency.

• Can be made with mutton (goat meat) for Mutton Bhuna Masala.

• Vegetarian versions can use paneer or mixed vegetables.

• Adjust spice levels to personal preference.