Chicken Bhuna Masala

Step 1: Marinate the Chicken

In a bowl, combine 1 kg chicken (curry cut), 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: Prepare the Dry Spice Mix

Heat a pan on medium-low heat. 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 peppercorn, 3 cloves, 1 bayleaf, and 1 mace. Saute the spices until they become aromatic, about 2-3 minutes. Cool them down slightly, then grind them into a fine powder.

Step 3: Sauté Onions and Aromatics

Heat 4 tbsp oil in a large pan or kadai. Add 1 ½ cups finely chopped onion and sauté until it starts to turn golden brown, about 5-7 minutes. Add 2 tbsp ginger garlic paste and 3 slit green chilies, and continue to sauté for another 2-3 minutes until the raw smell disappears. Reduce the heat to low before adding the dry masalas.

Step 4: Add Spices and Tomatoes

Add 1 tbsp Kashmiri chilli powder, 1 tsp salt, and ¼ tsp turmeric powder to the pan. Mix well and cook for 1 minute. Then, add the freshly ground spice powder and mix thoroughly. Incorporate 1 cup finely chopped tomato and cook until the tomatoes soften and the mixture forms a thick paste, about 5-7 minutes.

Step 5: Cook the Chicken

Add the marinated chicken to the pan. Saute on high heat for 4 minutes, ensuring the chicken is well coated with the masala. Cover the pan and cook on low heat for 5 minutes to allow the chicken to release its juices and absorb the flavors.

Step 6: Incorporate Curd and Finish Cooking

Stir in ¼ cup beaten curd. Mix well until fully combined with the chicken and gravy. Cover the pan again and cook for 5 more minutes. Remove the lid and cook on high heat, stirring occasionally, until the excess moisture has evaporated and the gravy thickens to your desired consistency.

Step 7: Garnish and Serve

Finally, sprinkle ¼ cup fresh coriander leaves and ½ tsp kasuri methi over the chicken. Mix gently. Serve hot with roti, naan, or rice.

• Ensure onions are finely chopped for a smooth gravy base.

• Adjust green chili quantity to your preferred spice level.

• Cooking on low heat after adding chicken helps it absorb flavors and cook evenly.

• For a richer flavor, use ghee instead of oil for sautéing.

• Add a splash of coconut milk for a slightly creamy texture and different flavor profile.

• Substitute chicken with lamb or goat for a mutton bhuna masala.