Name: Bhuna chicken recipe by Nilanjana Bhattacharjee Mitra at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: Chicken -1 kg; Onion - 1 -2 large sized, thinly sliced; Ginger paste- 4 tsp; Garlic paste -5 tsp; Curd - 4-5 tbsp; Salt- as required; Kashmiri chili powder - 1 tbsp; Chili powder - 2 tsp; Sugar -1 tsp; Cumin and coriander powder - 2 tsp; Garom masala - 2-3 tsp; Coriander leaves - one handful

Marinate the chicken with curd, salt, sugar, cumin and coriander powder, kashmiri chili powder, chili powder, turmeric powder, ginger-garlic paste (2 tsp each) and garom masala for 45 mins to 1 hour.

Heat the kadai with 3-4 tbsp of oil, then add the thinly sliced onion and fry till it turns brown in colour. Then add the rest of the ginger and garlic paste. Keep stirring for 3-4 mins.

Now add the marinated chicken to the onion masala and stir the chicken for 4-5 mins on a high flame. Now reduce the gas on a low flame, cover the kadai with a lid and keep cooking on a low flame for 15-20 mins.

Occasionally stir the chicken, the chicken will get cooked in it's own juice. After 15-20 mins open the lid, once the chicken dries up almost 80% and the masala chicken separate from oil means it's done. Check the seasoning and turn off the gas. Sprinkle some coriander leaves on top.

If you need a little gravy, you can add a little water, but this chicken needs to be cooked without water.

The bhuna chicken is ready to be served! Serve it with naan/roti or anything you like.