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Chicken Bhuna with cardamoms and cloves by Shai Ayoub.


1 tbsp ghee and 1/4 cup cooking oil

1 tbsp cumin seeds

3 black cardamoms

6 cloves

2 onions diced

5-8 fresh curry leaves

1 tbsp ginger garlic paste

1/2 tsp turmeric

1 tbsp crushed coriander seeds

1 tsp cumin powder

2 tsp Kashmiri chilli powder

2-4 chopped tomatoes or 1/4 can chopped tomatoes / passata

2 -3 tsp salt (use 2 tsp and add more if required towards the end of the bhuning process.

2 tbsp plain yoghurt

Chicken (whole, baby or chicken pieces you prefer)

1 tsp Garam masala

1/2 tsp black pepper

2 bullet chillies slit

2-4 green chillies and 1 inch ginger cut julienne

Fresh coriander


Heat the oil and ghee in a karhai

Add the cumin seeds, black cardamoms and cloves. Let sizzle for a minute.

Add the diced onions and fry 7 minutes. Add the curry leaves Allow to cook until lightly golden brown on moderate heat

Add the ginger garlic paste and stir a minute

Add the turmeric, coriander powder, cumin powder, kashmiri chilli powder and stir a minute.

Add the tomatoes and cook 5 minutes stirring gently adding splashes of water of dry. Add the salt and stir. Let cook 5 minutes until oil leaves the sides

Add the yoghurt and cook it out 5 minutes. Add the chicken. Let cook for 10 minutes or so. Stirring frequently “bhuning process”

Sprinkle tsp Garam masala and 1/2 tsp black pepper anc bullet chillies.

Cook another 10-20 minutes stirring in between until oil leaves sides. Adjust seasoning if required. This recipes uses a fair amount of salt so increase the salt to add depth.

Garnish with fresh coriander chopped green chillies ginger cut julienne

If you prefer it saucy add hot water 150-200 ml after cooking the chicken and adding the remaining spices cover and cook 20 mins.


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