Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, add 1 kg curry-cut chicken. Squeeze in the juice of ½ a lemon, add 1 tsp salt, and ½ tsp turmeric powder. Mix well to coat the chicken evenly. Set aside to marinate.

2. 2.Dry Roast Whole Spices

   Heat a pan on medium-low heat. Add 1 ½ tbsp coriander seeds, 2 tsp cumin seeds, ½ tsp fennel seeds, 2 inches cinnamon stick, 3 green cardamom pods, 1 black cardamom pod, 1 tsp black peppercorns, 3 cloves, 1 bay leaf, and 1 mace. Saute on medium-low heat until the spices become aromatic, about 2-3 minutes.

3. 3.Grind the Spices

   Remove the roasted spices from the pan and let them cool down slightly. Transfer the cooled spices to a grinder and grind them into a fine powder.

4. 4.Saute Onions

   In the same pan, add 4 tbsp oil. Once hot, add 1 ½ cups finely chopped onion. Saute the onions until they turn golden brown, stirring occasionally.

5. 5.Add Aromatics and Masalas

   Add 2 tbsp ginger garlic paste and 3 slit green chillies to the pan. Saute for 1-2 minutes until fragrant. Reduce the heat to low. Add 1 tbsp Kashmiri chilli powder, 1 tsp salt, and ¼ tsp turmeric powder. Mix well. Then, add the freshly ground spice powder and mix thoroughly, cooking for about 1 minute until the raw smell disappears.

6. 6.Cook Tomatoes

   Add 1 cup finely chopped tomatoes to the pan. Cook until the tomatoes soften and blend into the masala, about 3-4 minutes, stirring occasionally.

7. 7.Cook the Chicken

   Add the marinated chicken to the pan. Increase the heat to high and saute the chicken for 4 minutes, ensuring it's well coated with the masala.

8. 8.First Simmer

   Cover the pan with a lid and cook on low heat for 5 minutes. This allows the chicken to release its juices and absorb the flavors.

9. 9.Add Curd and Simmer Again

   Remove the lid and add ¼ cup beaten curd to the chicken. Mix well. Cover the pan again and cook for 5 more minutes on low heat.

10. 10.Reduce Moisture

    Remove the lid. If there's any condensation on the lid, add that water back to the pan. Increase the heat to high and cook, stirring frequently, until the excess moisture has evaporated and the gravy thickens to a bhuna consistency, and oil starts to separate from the sides.

11. 11.Finish and Serve

    Once the gravy is thick and the chicken is cooked through, sprinkle ¼ cup fresh coriander leaves and ½ tsp Kasuri Methi. Mix gently. Your Chicken Bhuna Masala is ready to be served hot with roti, naan, or rice.