Chicken Curry – Easy & Tasty

Step 1: Prepare the Chicken Marinade

Take 200 grams of chicken pieces. Add 1/2 teaspoon of salt, 1 teaspoon of ginger-garlic paste, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of chili powder. Mix well and let it marinate for at least 30 minutes.

Step 2: Prepare the Gravy Paste

In a mixer jar, add 1 chopped tomato, 2 whole roasted onions (roasted directly on flame until slightly charred), 5-6 small green chilies, 1 inch piece of ginger, 4-5 cloves of garlic, 1/4 cup chopped coriander leaves, 8-10 cashew pieces, and 1 tablespoon of magaj (watermelon seeds). Add a little water and blend all ingredients into a fine, smooth paste.

Step 3: Sauté the Paste and Spices

Heat 1.5 tablespoons of oil in a pressure cooker pan. Add the prepared gravy paste. Sauté the paste for approximately 3-4 minutes until the oil starts to separate from the paste. Then, add 1-2 teaspoons of chicken masala, 2 teaspoons of coriander powder, and 4-5 teaspoons of chili powder (adjust to your spice preference). Mix well and continue to sauté for 1-2 minutes until the raw smell of the spices disappears.

Step 4: Add Yogurt and Chicken

Add 1 tablespoon of curd (yogurt) to the sautéed mixture. Mix well and continue to fry for another 1-2 minutes until the oil separates again. Then, add the marinated chicken pieces. Add salt to taste, being careful as the chicken was already marinated with salt. Pour in 1 cup of water and bring the curry to a boil.

Step 5: Pressure Cook the Chicken

Once the curry comes to a boil, close the pressure cooker lid. Cook for 1 whistle on medium heat. After 1 whistle, turn off the heat and let the pressure release naturally.

Step 6: Garnish and Serve

Open the pressure cooker. Stir the chicken curry. Garnish with fresh chopped coriander leaves. Serve hot with dosa, chapati, or rice.

• Adjust chili powder and green chilies according to your spice preference.

• If chicken masala is not available, you can use garam masala.

• Cashews and watermelon seeds can be omitted if you prefer a lighter gravy or have nut allergies.

• You can cook the curry in a regular pot or kadhai instead of a pressure cooker, just ensure the chicken is cooked through.

• For a richer flavor, add a tablespoon of fresh cream at the end.

• Serve with naan, roti, or steamed rice.