Chicken Bhuna

Serves 1
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Directions

  1. 1Heat the oil and ghee mix in a pan.
  2. 2Heat the oil and ghee mix in a pan.
  3. 3Heat the oil and ghee mix in a pan.
  4. 4Cook 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.
  5. 5Cook 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.
  6. 6Cook 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.
  7. 7Add the sliced onions and salt to the pan.
  8. 8Add the sliced onions and salt to the pan.
  9. 9Add the sliced onions and salt to the pan.
  10. 10Saute the onions until they are a deep golden brown on medium low heat for about 10 minutes, adding splashes of water if anything sticks.
  11. 11Saute the onions until they are a deep golden brown on medium low heat for about 10 minutes, adding splashes of water if anything sticks.
  12. 12Saute the onions until they are a deep golden brown on medium low heat for about 10 minutes, adding splashes of water if anything sticks.
  13. 13Add the chicken pieces, grated ginger, and crushed garlic to the pan.
  14. 14Add the chicken pieces, grated ginger, and crushed garlic to the pan.
  15. 15Add the chicken pieces, grated ginger, and crushed garlic to the pan.
  16. 16Cook on high heat, stirring frequently, until the color of the chicken changes.
  17. 17Cook on high heat, stirring frequently, until the color of the chicken changes.
  18. 18Cook on high heat, stirring frequently, until the color of the chicken changes.
  19. 19Cover the pan and simmer on low for 8 minutes.
  20. 20Cover the pan and simmer on low for 8 minutes.
  21. 21Cover the pan and simmer on low for 8 minutes.
  22. 22Uncover, 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.
  23. 23Uncover, 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.
  24. 24Uncover, 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.
  25. 25Continue 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.
  26. 26Continue 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.
  27. 27Continue 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.
  28. 28Add the tomato puree, tomato passata, fresh chopped coriander, and green chillies to the pan.
  29. 29Add the tomato puree, tomato passata, fresh chopped coriander, and green chillies to the pan.
  30. 30Add the tomato puree, tomato passata, fresh chopped coriander, and green chillies to the pan.
  31. 31Mix thoroughly and cook on high heat for about 3 minutes, stirring frequently.
  32. 32Mix thoroughly and cook on high heat for about 3 minutes, stirring frequently.
  33. 33Mix thoroughly and cook on high heat for about 3 minutes, stirring frequently.
  34. 34Cover and simmer for 5 minutes.
  35. 35Cover and simmer for 5 minutes.
  36. 36Cover and simmer for 5 minutes.
  37. 37Uncover, bring up the heat and cook for 3 minutes to fry everything off well.
  38. 38Uncover, bring up the heat and cook for 3 minutes to fry everything off well.
  39. 39Uncover, bring up the heat and cook for 3 minutes to fry everything off well.
  40. 40Add the kasuri methi and freshly ground black pepper.
  41. 41Add the kasuri methi and freshly ground black pepper.
  42. 42Add the kasuri methi and freshly ground black pepper.
  43. 43Mix thoroughly.
  44. 44Mix thoroughly.
  45. 45Mix thoroughly.
  46. 46Pour in water, mix well, and bring to a boil.
  47. 47Pour in water, mix well, and bring to a boil.
  48. 48Pour in water, mix well, and bring to a boil.
  49. 49Cover and simmer for 15 minutes.
  50. 50Cover and simmer for 15 minutes.
  51. 51Cover and simmer for 15 minutes.
  52. 52Garnish with fresh coriander.
  53. 53Garnish with fresh coriander.
  54. 54Garnish with fresh coriander.

Ingredients

  • 1 kg chicken niblets or of choice
  • 1 kg chicken niblets or of choice
  • 1 kg chicken niblets or of choice
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 5 tbsp ghee
  • 5 tbsp ghee
  • 5 tbsp ghee
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 4 sliced medium onions
  • 4 sliced medium onions
  • 4 sliced medium onions
  • 1 crushed medium bulb garlic
  • 1 crushed medium bulb garlic
  • 1 crushed medium bulb garlic
  • 2 inch piece grated ginger
  • 2 inch piece grated ginger
  • 2 inch piece grated ginger
  • to taste Fresh green chillies
  • to taste Fresh green chillies
  • to taste Fresh green chillies
  • 7 to 8 green cardamoms
  • 7 to 8 green cardamoms
  • 7 to 8 green cardamoms
  • 5 small bay leaves
  • 5 small bay leaves
  • 5 small bay leaves
  • 1 2 inch cinnamon stick
  • 1 2 inch cinnamon stick
  • 1 2 inch cinnamon stick
  • 1 tsp cumin seeds
  • 1 tsp cumin seeds
  • 1 tsp cumin seeds
  • 1.5 tsp bassar masala or curry powder
  • 1.5 tsp bassar masala or curry powder
  • 1.5 tsp bassar masala or curry powder
  • 1 tsp freshly ground cumin
  • 1 tsp freshly ground cumin
  • 1 tsp freshly ground cumin
  • 1.5 tsp freshly ground coriander
  • 1.5 tsp freshly ground coriander
  • 1.5 tsp freshly ground coriander
  • 2 tsp kashmiri chilli powder
  • 2 tsp kashmiri chilli powder
  • 2 tsp kashmiri chilli powder
  • 3 tbsp oil
  • 3 tbsp oil
  • 3 tbsp oil
  • 1 heaped tbsp tomato puree
  • 1 heaped tbsp tomato puree
  • 1 heaped tbsp tomato puree
  • 150 ml tomato passata
  • 150 ml tomato passata
  • 150 ml tomato passata
  • 0.5 cup fresh chopped coriander
  • 0.5 cup fresh chopped coriander
  • 0.5 cup fresh chopped coriander
  • 1 tbsp kasuri methi
  • 1 tbsp kasuri methi
  • 1 tbsp kasuri methi
  • 0.25 to 0.5 tsp freshly ground black pepper
  • 0.25 to 0.5 tsp freshly ground black pepper
  • 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.