Chicken Bhuna

 Ingredients:

For the Marinade:

  • 1.5 pounds (700g) boneless chicken, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 teaspoon ginger-garlic paste (made from equal parts minced ginger and garlic)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • Salt, to taste

For the Bhuna Gravy:

  • 3 tablespoons vegetable oil or ghee (clarified butter)
  • 2 large onions, finely chopped
  • 2 large tomatoes, finely chopped
  • 1 green chili, chopped (adjust to your spice preference)
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon paprika (for color)
  • Salt, to taste
  • Fresh coriander leaves, chopped (for garnish)

Instructions:

  1. Marinate the Chicken:

    • In a mixing bowl, combine the yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, and salt.
    • Add the chicken pieces and ensure they are well coated with the marinade. Cover and refrigerate for at least 30 minutes, but ideally, marinate for 2-3 hours or overnight for more flavor.

  2. Cook the Chicken:

    • In a large, heavy-bottomed pan or skillet, heat the vegetable oil or ghee over medium-high heat.
    • Add the marinated chicken and cook until it's no longer pink, about 5-7 minutes. Remove the chicken from the pan and set it aside.

  3. Prepare the Bhuna Gravy:

    • In the same pan, add a bit more oil if needed. Add the cumin seeds and let them splutter.
    • Add the finely chopped onions and sauté until they turn golden brown, about 7-8 minutes.

  4. Add Spices and Tomatoes:

    • Stir in the ginger-garlic paste and cook for another 1-2 minutes until fragrant.
    • Add the chopped tomatoes, green chili, coriander powder, cumin powder, red chili powder, and paprika. Cook, stirring frequently, until the tomatoes break down and the oil begins to separate from the mixture.

  5. Return Chicken and Simmer:

    • Return the cooked chicken to the pan and stir well to coat it with the onion-tomato mixture.
    • Lower the heat, cover the pan, and simmer for about 15-20 minutes, or until the chicken is cooked through and the gravy thickens.

  6. Finish and Serve:

    • Sprinkle with garam masala and season with salt to taste. Mix well.
    • Garnish with fresh chopped coriander leaves.
    • Serve your Chicken Bhuna hot with steamed rice, naan, or roti.

Enjoy this flavorful and spicy Chicken Bhuna, a classic Indian dish that's perfect for a satisfying meal with a touch of heat and a rich tomato-based gravy.

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