Saturday, November 28, 2020

Pressure Cooker Chicken Curry | Chicken Curry Recipe | Chicken Gravy

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Pressure Cooker Chicken Curry

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Ingredients
  

  • Chicken big sized curry cut pieces- 1 Kg

For Marination:

  • Salt- 2 tsp
  • Turmeric powder- 1 tsp
  • Red Chilli Powder- 2 tsp

For the Masala Powder:

  • Cumin seeds- 2 tsp
  • Kashmiri Chillies- 6
  • Poppy seeds Khuskhus- 4 tsp
  • White sesame seeds can be used as a substitute
  • Dry Coconut Khopra, small pieces or shreds- 2 tbsp

Tempering:

  • Green Cardamom- 5
  • Cloves- 5
  • Cinnamon- 2 pieces
  • Bay leaf- 2 cut into 2

Other Ingredients:

  • Onion chopped- 4 (total 250 gms)
  • Ginger Garlic paste- 4 tsp
  • Whisked curd or yogurt- 4 tbsp
  • Coriander Powder- 3 tsp
  • Garam Masala Powder- 1 tsp
  • Refined Oil- 5 tbsp

Instructions
 

Preparation:

  • Add the items for spice paste in a pan and dry roast on low heat for 3-4 mins.
  • Remove into a bowl and set aside to cool.
  • Grind it in a blender/grinder to a powder.
  • Clean and wash the chicken pieces, drain the water in a colander.
  • Marinate the chicken pieces with items indicated and set aside for 30 mins.
  • Chop the onions and whisk the curd/yogurt.

Process:

  • Heat oil in a pressure cooker (or pan if you don’t have a pressure cooker)
  • Add the spices for tempering and give a stir.
  • Now add the chopped onions & fry on medium heat for 12 mins till light brown in colour.
  • Add the ginger garlic paste, mix it and fry on low heat for 2 mins till the raw smell goes.
  • Add in the marinated chicken, mix and sear it on high heat for 2-3 mins.
  • Now add the spice powder made earlier and fry on medium heat with a splash of water for 2 mins. You can add splash of water whenever it tends to stick to the bottom while frying.
  • Add the coriander powder and Garam masala powder and fry for another 2-3 mins on medium to low heat.
  • Now add the whisked curd/yogurt and cook it on low heat for 2-3 mins till oil separates.
  • Add 350 ml water, give a mix and close the pressure cooker.
  • Pressure cook for 2 whistles- on high heat till the 1st whistle and then on low heat for 1 whistle.
  • ( In case you’re using a pan instead of cooker, cover and cook on low heat for around 20 mins till chicken is tender)
  • Serve hot with rice or roti.
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