Chicken Bhuna (North Indian Chicken Recipe)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. In a bowl, combine the ground spices: red chilli powder, turmeric, garam masala, coriander powder, cumin powder and black pepper, plus the fennel powder. Set aside.
2. Put the chicken in a mixing bowl with 1/2 tablespoon ginger garlic paste, 1/2 to 3/4 teaspoon salt, half of the combined ground spices and the lemon juice. Mix to coat, then cover and rest until needed, or overnight in the refrigerator.
3. Slit the green chilies. Chop the onions and tomatoes, and grate the ginger and garlic if you do not have paste.
4. Heat the oil in a wok or pan over medium heat. Add the onions and green chilies and saute over medium-high heat for 6 to 7 minutes, then over medium-low until golden brown but not burnt.
5. Add the remaining ginger garlic paste and saute for about a minute, until the raw smell is gone.
6. Stir in the remaining ground spices and saute for a minute.
7. Add the tomatoes and salt. Cook until they dry out and blend with the onions, and the oil begins to separate.
8. Whisk the yogurt. Mix 2 tablespoons of the hot onion-tomato masala into the yogurt until smooth, then reduce the heat and slowly stir this back into the pan. Saute until the yogurt cooks down and the masala thickens.
9. While the masala cooks, heat 1 tablespoon ghee in another pan. Fry the red chilies for 30 to 40 seconds, then add the bay leaf, black cardamoms, green cardamoms, cloves, cinnamon and dried red chilies. Stand back, as they will splutter.
10. Add the marinated chicken to the masala and fry over medium-high heat for 2 to 3 minutes, then over medium-low for another 2 to 3 minutes. Turn off the heat.
11. Add the tempered whole spices, and 2 tablespoons chopped coriander leaves if using, and saute for 2 to 3 minutes.
12. Cover and cook on low heat until the chicken is fully cooked and tender. If the masala sticks or threatens to burn, splash about 1/4 cup of hot water around the sides of the pan, not over the chicken.
13. Taste and adjust the salt. Crumble in the kasuri methi and garnish with the coriander leaves.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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