#cookd #chicken #chickenmasala

Adding some spice to your life with the aromatic Chicken Bhuna Masala that is FINGER LICKING GOOOOOOD 🙂

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Chicken Bhuna Masala Recipe:
For the Chicken:
Chicken (curry cut) - 1 kg
Lemon Juice - ½ no
Salt - 1 tsp
Turmeric Powder - ½ tsp

For the Spice Mix:
Coriander Seeds - 1 ½ tbsp
Cumin Seeds - 2 tsp
Fennel Seeds - ½ tsp
Cinnamon - 2 inches
Green Cardamom - 3 nos
Black Cardamom - 1 no
Black Peppercorn - 1 tsp
Cloves - 3 nos
Mace - 1 no
Bayleaf - 1 no

Other Ingredients:
Oil - 4 tbsp
Onion (finely chopped) - 1 ½ Cups
Green Chilli (slit) - 3 nos
Ginger Garlic Paste - 2 tbsp
Kashmiri Chilli Powder - 1 tbsp
Salt - 1 tsp
Turmeric Powder - ¼ tsp
Tomato (finely chopped) - 1 Cup
Curd (beaten) - ¼ Cup
Coriander Leaves - ¼ Cup
Kasuri Methi - ½ tsp

Cooking Instructions:
1. To the chicken, add lemon juice, salt and turmeric powder. Cover and rest until the other steps are done.
2. Place a pan on the stove over medium-low heat. Add all the spices and saute for a few minutes until it turns aromatic.
3. Allow it to cool down slightly, then grind it into a fine powder.
4. Heat oil in a kadai/pan. Add onion and saute until it starts to turn golden brown.
5. Add ginger garlic paste and green chilli. Saute for 2 minutes.
6. Reduce the heat to low and add the red chilli powder, turmeric powder, salt and the prepared spice mix. Saute for a minute.
7. Add the tomato and continue to cook until the tomatoes soften.
8. Add the chicken and saute on high heat for 3-4 minutes.
9. Reduce the flame to low, cover and cook for 5 minutes.
10. At this point, the chicken will start releasing water. Add beaten curd and mix well. Cover and cook for 5 more minutes on low heat.
11. Open the lid and cook on high heat, while stirring continuously, until the excess liquid gets evaporated.
12. Add coriander leaves and Kasuri methi. Give it a final stir and remove from the heat. Serve with rice, roti or any Indian bread.

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