Serves 1
Directions
- 1Heat the oil and ghee mix in a pan.
- 2Cook the whole spices (bay leaves, cinnamon stick, cumin seeds, green cardamoms) and green chillies for 1 minute on a low medium heat until the aromas release.
- 3Add the sliced onions and salt to the pan.
- 4Saute the onions until they are a deep golden brown on medium low heat for about 10 minutes, adding splashes of water if anything sticks.
- 5Add the chicken pieces, grated ginger, and crushed garlic to the pan.
- 6Cook on high heat, stirring frequently, until the color of the chicken changes.
- 7Cover the pan and simmer on low for 8 minutes.
- 8Uncover, turn the heat to high, add the powdered spices (bassar masala or curry powder, freshly ground cumin, freshly ground coriander, kashmiri chilli powder) and 3 tbsp of oil to help the spices cook.
- 9Continue to cook, stirring frequently, until the oil separates from the chicken and masala and there is no raw spice smell. This will take between 5-10 minutes.
- 10Add the tomato puree, tomato passata, fresh chopped coriander, and green chillies to the pan.
- 11Mix thoroughly and cook on high heat for about 3 minutes, stirring frequently.
- 12Cover and simmer for 5 minutes.
- 13Uncover, bring up the heat and cook for 3 minutes to fry everything off well.
- 14Add the kasuri methi and freshly ground black pepper.
- 15Mix thoroughly.
- 16Pour in water, mix well, and bring to a boil.
- 17Cover and simmer for 15 minutes.
- 18Garnish with fresh coriander.
Ingredients
- 1 kg chicken niblets or of choice
- 2 tbsp oil
- 5 tbsp ghee
- 1.5 tsp salt
- 4 sliced medium onions
- 1 crushed medium bulb garlic
- 2 inch piece grated ginger
- to taste Fresh green chillies
- 7 to 8 green cardamoms
- 5 small bay leaves
- 1 2 inch cinnamon stick
- 1 tsp cumin seeds
- 1.5 tsp bassar masala or curry powder
- 1 tsp freshly ground cumin
- 1.5 tsp freshly ground coriander
- 2 tsp kashmiri chilli powder
- 3 tbsp oil
- 1 heaped tbsp tomato puree
- 150 ml tomato passata
- 0.5 cup fresh chopped coriander
- 1 tbsp kasuri methi
- 0.25 to 0.5 tsp freshly ground black pepper
Equipment
panspoonlidchopping boardsmall bowlplates
Tips
- Add splashes of water if anything sticks while sauteing onions.
- Cook the spices until there is no raw spice smell.
- Remember it's a bhuna, so don't add too much water.
- Garnish with fresh coriander and serve with paratha or steaming hot rice.
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