Spicy Chicken Curry (Pressure Cooker Method) - Step by Step Recipe

Serving for - 4

Ingredients

Chicken - 900 gm (Remove skin, Cut into medium sized pieces and wash into warm water.)

Tomatoes (Big sized) - 2

Red chili powder - 1 and 1/2 tsp

Paprika - 1 tsp

Oil - 4 tbsp

Salt to taste

For Green Paste

Onions - 3 (Sliced)

Cloves of garlic - 8-10

Ginger - 2 inch piece

Green chilies - 2

Some cilantro

Spices to dry roast and grind

Coriander seeds - 2 tbsp

Dry grated coconut - 1/4 cup

Sesame seeds - 1 tbsp

Cumin seeds - 2 tsp

Cinnamon - 1.5 inch stick

Black peppercorns - 10-12

Cloves - 4

Green cardamom - 4

Bay leaves - 2

For Marination

Yogurt - 1/4 cup

Lemon juice - 1 tbsp

Turmeric powder - 1/4 tsp

Procedure

• Take chicken pieces in a mixing bowl. Add yogurt, turmeric powder and lemon juice. Mix well and cover it. Let it marinate for about 30 minutes.

• Put all above ingredients mentioned under 'For Green Paste' in a blender and make a smooth paste by adding 1/2 cup of water. Keep it aside.

• Slice the tomatoes and puree them by adding 1/4 cup of water.

• Dry roast all spice mentioned under 'Spices to dry roast and grind' except coconut and sesame seeds. Roast them on a low heat till nice aroma starts to come out. Then add coconut and sesame seeds as they turn brown faster. Let them cool down little bit. Grind them to a coarse powder.

• Mix red chili powder and paprika to it.

• Now your homemade chicken masala is ready.

• Heat oil in a pressure cooker. Add onion paste (green paste) and cook till all moisture evaporates. Add salt to taste. Adding salt at this point will help onions to cook faster.
• Add tomato puree and mix well. Cook for 6-8 minutes till moisture evaporates. Keep stirring in between.
• Add ground spice powder and cook this mixture till oil starts to separate from spices. It may take around 5-6 minutes.

• Add marinated chicken and 4 cups of water. (Add less water if you want thick gravy.) Put the lid on and cook till 4-5 whistles. (Cook as per your own judgement.)

• Once the pressure goes away, take the lid off and garnish with some chopped cilantro. Serve curry hot with roti or rice.