To begin making the Bhuna Murgh recipe, wash and clean the chicken pieces in water and apply salt and lemon juice all over on chicken pieces as a marinade.

Cover the bowl of marinated chicken with a cling wrap and set in refrigerator. 

Heat ghee or oil  in a non-stick pan and add bay leaf, clove, cumin seeds, green and black cardamoms, cinnamon, pepper corns and aniseed and wait till they crackle.

Add finely chopped onion and keep stirring.

Add green chillies, minced ginger and pounded garlic and saute till oil begins to separate.

Now add fine chopped tomatoes or pureed tomatoes and season them with turmeric, coriander powder, red chilli powder and garam masala powder.

Simmer the flame and cover the pan for 3-4 minutes.

Take off the lid and keep stirring until the onion-tomato mixture softened and seems like a bhuna paste.

Now add chicken pieces and saute well with bhuna mixture.

Add 2 cups of water, cover the pan, simmer the flame and leave to cook until chicken is well done.

Once the chicken is nicely cooked and tender and the bhuna masala has started to thicken, add crushed kasuri methi and cashew paste (optional).

Mix well, and cover the lid to cook for another 5-6 minutes. Garnish the dish with fine chopped coriander leaves.

Serve Bhuna Murgh along with Garlic Naan for a weekend night dinner.