Hare Masale Ka Bhuna Chicken by Mygourmetstory

Ingredients

• 1 kg (2.2 lbs) bone-in chicken, cut into curry pieces
• 1 cup fresh cilantro, packed
• 1/2 cup fresh mint leaves, packed
• 1/4 cup cashews, soaked in warm water for 15 minutes
• 6-8 garlic cloves
• 1.5 inch fresh ginger, peeled
• 3-4 green chilies (adjust to heat preference)
• 4-5 green cardamom pods
• 1 small blade mace
• 3 tbsp cooking oil
• 1 large onion, finely sliced
• 1 tbsp ginger garlic paste
• 1/2 cup plain yogurt, whisked
• 1 tsp salt (or to taste)
• 1/4 tsp turmeric powder (optional)
• 1/2 tsp garam masala
• 1/2 cup water (as needed for simmering)

Instructions

1. Prepare Green Masala: Combine cilantro, mint, soaked cashews, green chilies, garlic, ginger, cardamom, and mace with 2-3 tablespoons of water in a blender. Blend to a smooth, fine paste and set aside.
2. Sauté Onions: Heat oil in a large pot or karahi over medium-high heat. Add sliced onions and sauté, stirring occasionally, for 10-12 minutes until deeply golden brown.
3. Add Aromatics: Add ginger garlic paste to the pot and sauté for 1-2 minutes until fragrant.
4. Brown Chicken: Add chicken pieces to the pot. Increase heat to high and sear chicken for 5-7 minutes until lightly browned on all sides.
5. Cook with Yogurt: Reduce heat to medium. Add whisked yogurt, salt, and turmeric powder (if using). Cook, stirring continuously, for 5-7 minutes until the yogurt is fully incorporated and the oil starts to separate from the masala.
6. Add Green Masala: Stir in the prepared green masala paste. Cook on medium-low heat, stirring occasionally, for 10-15 minutes until the raw smell of the masala disappears and oil separates from the mixture, indicating the 'bhuna' process is complete.
7. Simmer: Add 1/2 cup water, cover the pot, and simmer on low heat for 15-20 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
8. Finish: Uncover, stir in garam masala, and cook for another 2-3 minutes to allow the gravy to thicken to your desired consistency. Serve hot.