Heat a non stick pan

Add the dry red chillies, pepper corns,cumin seeds, coriander and fennel seeds

Dry roast until brown and aromat

Take off heat and let cool for few minutes before you grind them all into a fine powder

Heat 2 tablespoon oil and add green chillies and chopped onion

Sauté till onions are translucent

Add the ginger-garlic paste and tomato next

Sauté for a few minutes and blend into a smooth purée without adding water

Heat the remaining oil and add the Bay leaf and the blended purée

Add ground spices and salt to taste

Sauté for 2-3 minutes

Cook covered until the gravy separates from the oil

Add the chicken pieces now and coat well with the gravy

Roast well on medium-Low heat till the chicken pieces are golden brown (turn the pieces in the process)

Add hot water and bring to a boil

Reduce heat and cook covered until the chicken is cooked

Once done/the desired consistency of the gravy has reached, add the kasuri methi, lemon juice and garam masala powder

Mix well and cook for a few minutes before taking off heat

Transfer into a serving bowl

Chicken Bhuna is ready to be relished (with any flat breads-best accompaniment)