Dhaba Style Chicken Bhuna | No Tomato No Yogurt

A rich, spicy and aromatic chicken bhuna made with caramelized onions, ginger, garlic, green chilli and whole spices. No tomato and no yogurt needed. Ingredients Chicken 750 g chicken 3 large onions, finely sliced 1½ tbsp ginger 1½ tbsp garlic 2-3 green chillies 4-5 tbsp oil Salt to taste Whole Spices 4-5 cloves 6-8 black peppercorns 1 small piece cinnamon 2-3 green cardamoms 1 tsp cumin seeds Powdered Spices 1½ tsp red chilli powder 2 tsp coriander powder ½ tsp turmeric 1 tsp cumin powder 1½ tsp kadhai masala 1 tsp garam masala Method Prepare the Paste Blend the ginger, garlic and green chillies into a smooth paste. Temper the Whole Spices Heat the oil in a heavy-bottomed kadai. Add cloves, black pepper, cinnamon, green cardamom and cumin seeds. Let them sizzle for a few seconds until fragrant. Bhuno the Onions Add the sliced onions and a little salt. Cook on medium heat until the onions become deep golden brown. Take your time here because this builds the main flavour of the bhuna. Add Ginger-Garlic-Chilli Paste Add the prepared paste and cook for 2-3 minutes until the raw smell disappears. Add the Spices Lower the heat and add red chilli powder, coriander powder, turmeric, cumin powder and kadhai masala. Add a splash of water and cook the masala for 3-5 minutes. Add the Chicken Add the chicken and mix thoroughly. Bhuno on medium-high heat for 5-7 minutes until the chicken is well coated with the masala. Slow Cook Lower the heat, cover and cook for 15-20 minutes. Stir occasionally. Let the chicken cook in its own juices. If the masala starts sticking, add a little water at a time. Final Bhuna Once the chicken is cooked and the oil starts separating from the masala, add garam masala. Mix well and bhuno for another 2-3 minutes. Final Result 🔥 The chicken should have a thick, roasted masala clinging to every piece, with no watery gravy. Serve hot with naan, roti, paratha or jeera rice