Chicken Curry – Easy & Tasty

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• If watermelon seeds and cashews are not available, you can use a small amount of coconut instead.

• Adjust chili powder quantity according to your spice preference.

• The curry can also be cooked in a Kadai (wok) instead of a pressure cooker.

• Substitute chicken with paneer or mixed vegetables for a vegetarian version.

• Add a pinch of fenugreek leaves (kasoori methi) for an enhanced aroma.