Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.