Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.