Step-by-Step Instructions

1. 1.Marinate the Chicken

   Take 250 grams of chicken in a bowl. Add 1/2 cup yogurt, 1 tsp red chili powder, 1 tsp salt, 1 tsp coriander powder, 1/2 tsp turmeric powder, and 1 tbsp ginger-garlic paste. Mix all ingredients thoroughly with the chicken. Marinate for 30-60 minutes.

2. 2.Prepare the Gravy Base

   Heat a pot (handi/sipri) and add 1 tbsp ghee and 1 tbsp refined oil. Once hot, add 1 bay leaf, 1 small piece of cinnamon, 2-3 cardamom pods, and 2-3 cloves. Sauté the whole spices briefly until fragrant. Add 3 minced onions and sauté for 8-10 minutes on medium flame until they turn deep brown.

3. 3.Add Aromatics and Tomato Puree

   Add 2 tsp ginger-garlic paste to the browned onions and mix well. Pour in 1/2 cup water to deglaze the pot and enhance the flavors. Mix thoroughly. Add the puree of 3 tomatoes and cook for 7-8 minutes on low flame until the mixture thickens and the raw tomato smell disappears.

4. 4.Season the Gravy

   Add 1/2 tsp salt (adjust to taste), 1 tsp red chili powder, 1 tsp coriander powder, and 1/2 tsp turmeric powder to the gravy. Mix all the spices well. Stir in 1 tsp besan (gram flour) and mix thoroughly to prevent lumps. Continue to cook for 6-7 minutes, stirring occasionally, until the besan is well incorporated and the gravy starts to thicken.

5. 5.Cook the Chicken

   Add the marinated chicken pieces to the prepared gravy. Mix gently to ensure the chicken is coated with the gravy and to avoid breaking the pieces. Cover the pot and cook for 10 minutes until the oil separates from the gravy, indicating that the chicken is partially cooked and flavors have melded. Add 1 tsp garam masala and mix well.

6. 6.Simmer for Tenderness

   Pour in 1 cup of water (or adjust the amount according to your desired gravy consistency). Stir well. Cover the pot again and cook for another 10 minutes on low flame, allowing the chicken to become fully tender and the flavors to deepen.

7. 7.Final Flavor Enhancements

   In a separate small pan, dry roast 1 tsp Kasuri Methi until fragrant (do not burn). Crush the dry-roasted Kasuri Methi between your palms and sprinkle it over the chicken curry. Add approximately 1/4 cup of chopped cilantro and mix everything gently.

8. 8.Serve

   Transfer the hot Sindhi Style Chicken (Bugal Chicken) to a serving bowl. Serve immediately with steamed rice, chapati, naan, or kulcha, garnished with fresh lemon wedges and onion rings.