Chicken – 750 gms, use bone-in pieces for this recipe
Vegetable or Mustard oil – 4 tbsp
Onion – 2, large, finely chopped
Tomato – 1, large, finely chopped
Bell pepper (red/green/yellow) – 1, cut into 1 inch squares [I used red]
Green chilli – 1, chopped
Red Chilli powder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 4 tsp
Garam masala – 2 tsp
Turmeric powder – ¼ tsp
Ginger paste – 2 tsp
Garlic paste – 2 tsp
Salt to taste
Fresh coriander leaves – ½ cup, chopped
Instructions
Take a heavy bottomed pan and add the oil to it. Once the oil is hot add the chopped onions and sauté for just couple of minutes.
Then add the ginger and garlic paste and all powdered spices – turmeric, red chilli, cumin, coriander and garam masala. Give a good stir.
Add the chicken to the pan and stir to mix everything well. Make sure that all the chicken pieces are coated well with the spices.
Now cover the pan and cook on lowest flame for 15 minutes.
After about 15 minutes, add chopped tomatoes and salt. Mix well. The chicken should have released good amount of water, so do not add any more water. Only if you feel that the pan is too dry, add just few splashes of water.
Now cook the chicken uncovered until it gets tender and all the water is evaporated. This is a dry dish with all the flavorful spices coating the succulent chicken pieces.
Garnish with freshly chopped coriander leaves and serve your warm chicken bhuna with flat breads like naan or phulka. Enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2015/07/chicken-bhuna-recipe/