Chicken Bhuna (Print Version)

# Ingredients:

→ Main Ingredient

01 - 680g bone-in, skinless chicken pieces (including some leg pieces)

→ Spice Mix (Bhuna Masala)

02 - 1 tablespoon coriander seeds
03 - 1 teaspoon fennel seeds (saunf)
04 - 1/2 teaspoon black peppercorns
05 - 4 cloves (laung)
06 - 1/2 inch cinnamon stick (dalchini)
07 - 4 green cardamom pods (elaichi)
08 - 1/2 teaspoon black cumin seeds (shahi jeera)

→ Marinade

09 - 1 teaspoon salt
10 - 1/2 teaspoon ground turmeric (haldi powder)
11 - 1 teaspoon Kashmiri red chili powder
12 - Juice of 1/2 lime

→ Curry Base

13 - 2 tablespoons vegetable oil
14 - 2 tablespoons ghee (clarified butter)
15 - 1 teaspoon cumin seeds (jeera)
16 - 2 dried red chili peppers
17 - 1 1/2 cups finely chopped onions
18 - 1/2 tablespoon grated fresh ginger
19 - 1/2 tablespoon minced garlic
20 - 1 cup tomato purée
21 - 1 teaspoon Kashmiri red chili powder (optional, adjust to taste)
22 - 60ml whole milk yogurt, whisked

→ Garnish

23 - Fresh coriander leaves (cilantro), chopped
24 - Fresh ginger, julienned

# Instructions:

01 - Heat a pan on low heat. Add all whole spices for the bhuna masala (coriander seeds, fennel seeds, black peppercorns, cloves, cinnamon, cardamom, and black cumin) and dry roast for 3-5 minutes until aromatic. Allow to cool, then transfer to a spice grinder and grind to a fine powder. Reserve for later use.
02 - In a bowl, combine chicken pieces with salt, turmeric, Kashmiri red chili powder, lime juice, and half of the prepared bhuna masala powder. Mix thoroughly and set aside to marinate for 30 minutes at room temperature, or up to 8 hours in the refrigerator for deeper flavor.
03 - Heat oil in a heavy-bottomed pan over high heat. Add the marinated chicken pieces and sear for 3-4 minutes to seal in the juices. Remove chicken to a separate bowl and set aside.
04 - In the same pan, heat the ghee over medium heat. Add cumin seeds and dried red chilies, sautéing for 30 seconds until the cumin changes color and becomes fragrant.
05 - Add the finely chopped onions to the pan and sauté for 7-8 minutes on medium heat until they turn golden brown. Add grated ginger and minced garlic, and sauté for another minute until their raw aroma disappears.
06 - Add tomato purée and sauté for 5-6 minutes until the onion-tomato mixture is well-cooked and oil begins to separate at the edges.
07 - Return the seared chicken to the pan. Add Kashmiri red chili powder and the remaining bhuna masala powder. Mix well and sauté on medium heat for about 3 minutes to allow the flavors to meld.
08 - Reduce heat to low and add the whisked yogurt, stirring continuously to prevent curdling. Cook on low heat for 2-3 minutes until the yogurt is fully incorporated into the sauce.
09 - Cover the pan and cook the chicken on low heat for 10 minutes, stirring occasionally to ensure even cooking and to prevent sticking.
10 - Transfer the chicken bhuna to a serving dish. Garnish with freshly chopped coriander leaves and julienned ginger before serving.

# Notes:

01 - For authentic flavor, allow the onions to properly caramelize to a golden brown color.
02 - The dish is traditionally enjoyed with naan, roti, or basmati rice.
03 - Bhuna refers to the cooking technique where spices and meat are slowly fried together until the moisture evaporates.

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