Chicken Bhuna in a Thick Fried Onion and Tomato Masala

What you need

• 700 g (1 1/2 lb) boneless chicken thighs, skinless, cut into large chunks
• 3 tbsp neutral oil, or ghee
• 1 tsp cumin seeds
• 1 tsp coriander seeds, lightly crushed
• 4 green cardamom pods, lightly crushed
• 6 black peppercorns
• 1 bay leaf
• 2 onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 1 tsp chilli powder
• 1/2 tsp ground turmeric
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 2 tomatoes, finely chopped
• 1 tbsp tomato paste
• 1 1/4 tsp salt
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves, kasuri methi
• 1 handful fresh coriander, chopped

Method

Restated from the original video

1. 1

   Heat the oil in a wide, heavy pan over medium heat. Add the cumin seeds, coriander seeds, cardamom, peppercorns and bay leaf and fry until they sizzle and smell fragrant, about 30 seconds.

2. 2

   Add the onions and fry, stirring often, until soft and deep golden brown, 12-15 min. Lower the heat if they colour too fast at the edges.

3. 3

   Stir in the ginger-garlic paste and cook for 1 min.

4. 4

   Add the chilli powder, turmeric, ground coriander and ground cumin with 2 tbsp of water and stir for 1 min.

5. 5

   Add the tomatoes, tomato paste and salt. Fry, stirring and scraping the base, until the tomatoes melt into a thick paste and oil pools at the edges, 6-8 min. Add a splash of water whenever it starts to catch.

6. 6

   Add the chicken and turn it in the masala over medium-high heat until the outside is sealed, 4-5 min.

7. 7

   Cover, lower the heat and cook in the chicken's own juices, stirring every few minutes, until cooked through with no pink inside, 12-15 min.

8. 8

   Uncover, raise the heat and keep stirring until the liquid is gone and the masala clings thickly to each piece, 3-5 min.

9. 9

   Rub the fenugreek between your palms over the pan and stir in the garam masala. Cook for 1 min.

10. 10

    Scatter with the fresh coriander and serve with rotis or rice.

Imported from hookedonheat.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.