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Ingredients
Marination- Mix the following and marinate for at least 1 hour or overnight best
• Chicken 1 KG
• Ginger garlic 1 tsp each
• Turmeric Powder ½ tsp
• Mustard Oil 2tbsp
• Salt accordingly
• Kashmiri Chilli Paste 1 tbsp or according to your spicy preference
• Garam Masala ½ tsp
• Coriander Powder 1 tsp
• Black Pepper Powder ¼ tsp
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Onions finely chopped 4 med size
Tomato finely chopped 2 med size. Make puree.
Bay leaves 2
Ginger garlic paste 1 tsp each
Curd beaten ¼ cup
Ghee 2 tbsp
Salt to taste
Green chillies accordingly
Oil
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Bhuna Masala
• Coriander seeds whole 1 tbsp
• Cinnamon stick 1 inch
• Green cardamom 3
• Black Cardamom 1
• Cloves 3
• Black cumin whole ¼ tsp
• Cumin Whole ½ tsp
• Fennel Seeds ¼ tsp
• Black Cardamom 1
• Red chillies 2 (optional)
• Mace flower ¼ flower
Add them in a pan and dry roast them for 1-2 mins. Then blend them to become a powder
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Method:
1. Add oil in the pan. Add the marinated chicken and cook on high flame for 10-15 mins. Then turn the stove off.
2. Then in another pan, add ghee and add bay leaves and green chillies. Add onions after 1 min and salt. Cook till brown then add ginger garlic paste. Then add tomato puree and cook till oil starts to separate and then add the curd.
3. Then after few mins when oil further starts to separate then transfer this curry base to the pan that had the chicken.
4. Mix well and add a dash of water. Cook for 30 mins and then add the Bhuna Masala.
5. Cook for 5 more mins and then garnish with coriander leaves. Serve hot with rotis or parathas.
