Chicken Bhuna Masala – North Indian Style

Step 1: Marinate the Chicken

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

Step 2: Prepare the Bhuna Masala Powder

In a dry pan, add coriander seeds, cumin seeds, fennel seeds, cinnamon, green cardamom, black cardamom, black peppercorn, cloves, bayleaf, and mace. Saute on medium-low heat until the spices become aromatic. Cool it down slightly, then transfer to a grinder and grind into a fine powder.

Step 3: Saute the Aromatics

Heat oil in a kadai or pan. Add the finely chopped onions and saute until they start to turn golden brown. Then, add the ginger-garlic paste and slit green chillies. Saute for another minute until the raw smell disappears.

Step 4: Add Spices and Tomatoes

Reduce the heat to low. Add Kashmiri chilli powder, 1 tsp of salt, and ½ tsp of turmeric powder. Mix well. Add the freshly ground bhuna masala powder and stir to combine. Next, add the finely chopped tomatoes and cook until they soften and the oil starts to separate from the masala.

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 with a lid and cook on low heat for 5 minutes.

Step 6: Add Curd and Finish Cooking

Uncover the pan and give it a good stir. Add the beaten curd and mix well. Cover and cook for 5 more minutes. After 5 minutes, uncover 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

Add chopped coriander leaves and kasuri methi to the pan. Mix well. The Chicken Bhuna Masala is ready. Serve hot with roti or naan.

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

• Using freshly roasted and ground spices provides a more aromatic and flavorful masala.

• Ensure the onions are sauteed until golden brown to form the perfect base for the bhuna masala.