Step-by-Step Instructions

1. 1.Marinate the Chicken

   Take 200 grams of chicken pieces. Add a little salt, ginger-garlic paste, turmeric, and a small amount of chili powder. Mix well and let it marinate for 30 minutes.

2. 2.Prepare the Gravy Paste

   In a mixer jar, add 1 cut tomato, 2 whole onions (previously roasted directly on flame until charred), 5-6 small green chilies, 1 inch ginger piece, 4 garlic cloves, and chopped coriander leaves. Also add 8-10 cashew pieces and 1 tbsp watermelon seeds (magaj). Add a little water and grind to a fine, smooth paste.

3. 3.Sauté the Gravy Paste

   Heat 1.5 tablespoons of oil in a pressure cooker pan. Add the prepared gravy paste and fry it well until the oil starts to separate from the paste, indicating it's cooked through.

4. 4.Add Dry Spices and Curd

   Once the paste is fried and oil separates, add 1-2 teaspoons of chicken masala (or garam masala), 2 teaspoons of coriander powder, and 4-5 teaspoons of chili powder. Mix well and fry for a few minutes. Then, add 1 tablespoon of curd and continue to fry until it's well incorporated and the oil separates again.

5. 5.Add Chicken and Cook

   Add the marinated chicken pieces to the fried gravy. Mix everything thoroughly and fry for a few minutes. Add salt to taste (remembering salt was added during marination). Pour in 1 cup of water and bring the mixture to a boil.

6. 6.Pressure Cook the Curry

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

7. 7.Garnish and Serve

   Open the pressure cooker. The chicken curry should be well cooked with oil separating on top. Garnish with fresh chopped coriander leaves. Serve hot with dosa, chapati, or rice.