Chicken Bhuna Masala

Prep Time: 20 minutes | Cook Time: 40 minutes Step 1: Marinate 600g bone-in chicken pieces with yogurt, ginger garlic paste, Kashmiri red chili powder, turmeric powder, and salt. Rest for 20 minutes. Step 2: Heat mustard oil and ghee in a heavy-bottomed kadai or dutch oven over medium heat. Add whole green cardamoms, black cardamom, cloves, cinnamon stick, and bay leaf until sizzling and aromatic. Add finely chopped red onions with a pinch of salt and sauté continuously for 18-20 minutes until deeply browned and caramelized. Step 3: Stir in ginger garlic paste, green chilies, coriander powder, cumin powder, and tomato purée. Bhunao (sauté and fry) the masala over medium-high heat for 8-10 minutes, splashing small amounts of water as needed, until oil separates from the glossy base. Step 4: Add the marinated chicken pieces and sear over high heat for 6 minutes to seal in the juices. Add 100ml water, cover tightly, and simmer on low heat for 15 minutes. Uncover and fry the chicken on medium-high heat while continuously tossing until the gravy reduces into a thick, clinging, glossy brown coat. Finish with garam masala, crushed kasuri methi, fresh cilantro, and serve hot with butter naan or steamed basmati rice.