Chicken Bhuna Masala

1. In a large bowl combine the chicken, lemon juice, yoghurt, ginger‑garlic paste, salt, black pepper, coriander powder, turmeric powder, garam masala, red chilli powder, cumin powder, and chicken masala powder. Mix thoroughly, cover, and refrigerate for at least 30 minutes to marinate.

2. Heat a large skillet or pan over medium heat. Add 2 tsp ghee and 2 tbsp oil, then stir in the dry red chillies, garlic cloves, fennel seeds, and small cinnamon sticks. Sauté for 1–2 minutes until the spices become fragrant.

3. Add the medium‑sized onions to the pan. Cook, stirring occasionally, until they turn a deep golden brown, about 6–8 minutes.

4. Stir in the chopped medium tomatoes. Cook for another 4–5 minutes, allowing them to soften and release their juices, creating a thick base.

5. Increase the heat to medium‑high and add the marinated chicken pieces. Cook, stirring frequently, until the chicken is browned on all sides and the sauce begins to thicken, roughly 8–10 minutes.

6. Reduce the heat to low, drizzle the remaining 2‑3 tbsp ghee over the mixture, and let it melt into the sauce for 2 minutes.

7. Sprinkle caraway seeds, curry leaves, and fresh coriander leaves over the bhuna. Stir gently to combine and let the flavors meld for another minute.

8. Turn off the heat, cover the pan, and let the dish rest for 5 minutes before serving.

9. Serve the Chicken Bhuna Masala hot with steamed basmati rice or warm naan.