Step 1: Sauté Whole Spices

Heat oil and ghee in a pan. Once hot, add cloves, cinnamon, peppercorns, and dry red chillies. Sauté for a few seconds until fragrant.

Step 2: Fry Onions

Add sliced onions to the pan. Fry on medium heat for 8-10 minutes, stirring occasionally, until they turn light brown and translucent. Remove half of the fried onions and set them aside on a plate.

Step 3: Sear the Chicken

Add the chicken pieces to the remaining onions in the pan. Fry on high heat for 1 minute. Flip all the chicken pieces and fry for another minute on high heat to sear them.

Step 4: Fry with Ginger-Garlic Paste

Add ginger-garlic paste to the chicken. Fry for 5-6 minutes on medium heat, stirring continuously, until the chicken is browned on all sides.

Step 5: Add Powdered Spices

Add turmeric powder, chilli powder, and salt to the chicken. Mix well and fry for 4-5 minutes on medium heat, ensuring the spices are well-coated and cooked.

Step 6: First Cook with Water

Pour in 200 ml of water and give it a good mix. Cover the pan with a lid and cook on low heat for 10 minutes.

Step 7: Add Cumin and Continue Cooking

Uncover the pan, add cumin powder, and mix well. Cover again and cook for another 5 minutes on low heat.

Step 8: Add Reserved Onions

Add the fried onions that were set aside earlier. Mix gently, cover the pan, and cook for a final 5 minutes on low heat.

Step 9: Simmer and Serve

Uncover the pan and simmer for 2-3 minutes on low heat until the gravy thickens and oil separates. The chicken bhuna is ready to be served.

• Frying the onions until light brown is crucial for the base flavor of the gravy.

• Setting aside half the fried onions and adding them back later provides a wonderful texture and sweetness to the final dish.

• Ensure the chicken is browned well on all sides to seal in the juices and add depth of flavor.

• Add a tablespoon of yogurt along with the powdered spices for a creamier gravy.

• Incorporate one chopped tomato after frying the ginger-garlic paste for a tangy twist.