Preparation:

  • Marinate the chicken with salt & turmeric powder, set aside for 30 mins.
  • Heat 2 tbsp ghee in a pan and add the chicken pieces. Sear it on high heat for around 3-4 mins to seal the juices. Set aside.
  • Dry roast the whole spices in a pan for 3 mins on low heat. Take it out on a plate to cool.
  • Grind it into a masala powder in a grinder/blender.
  • Blend 3 chopped tomatoes into a purée in a blender.
  • Chop the onions and the coriander leaves, whisk the curd/yogurt.

Process:

  • Heat oil in a kadai/pan.
  • Add the cumin seeds and the halved red chillies.
  • Give a stir and add the chopped onions. Mix it well and add 1/2 tsp salt. Fry the onions on medium heat for 10 mins till brown.
  • Reduce heat to low and add the ginger garlic paste. Fry on low heat for 2 mins and then add the tomato purée. Mix and continue to fry it on medium heat for 2 mins till oil separates.
  • Add the fried chicken and mix and fry it on high heat for 1 min.
  • Now add the red Chilli powder and the roasted powdered masala/spice. Mix it well and bhunno/fry it on medium heat for around 3 mins. Add a splash of water to prevent it from burning.Continue to bhunno/fry on low heat for another 3 mins.
  • Reduce heat to low/switch off heat and add the whisked yogurt. Mix well and switch on heat on low. Continue to cook on low heat for 2 mins.
  • Mix and cover & cook on low heat for 10 mins. ( Give a stir after 5 mins)
  • Garnish with chopped coriander leaves, mix well and simmer for a minute or two.

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