Boneless Chicken Bhuna Masala

Heat oil in a saucepan or pot and add your onions and minced green chili.

Saute on medium heat till the onions edges are a bronze colour, 6-7 minutes.

Add in the garlic and ginger, give it a quick stir.

Stir in your chicken, spices, and cook medium high stirring frequently until the chicken changes colour and the masala coats it, about 3 minutes.

Add your tomatoes and yoghurt, stir and cover.

Simmer on low heat till tender, 20 minutes for chicken thighs. If your chicken breast is tough at this point, then add in a splash of water and simmer for an additional 10 minutes.

When the chicken is done then crank the heat up to dry up the extra water and create a cohesive masala.

When you run a spoon or spatula through the masala it should stick a little and the oil should be rising above the masala.

Adjust the consistency to your liking and add in the kasuri methi, butter, and roasted cumin and coriander powders.

Check for seasoning, garnish and serve.