Step-by-Step Instructions

1. 1.Marinate the Chicken

   Take 1 kg of chicken. Add 2 tsp salt, 1 tsp turmeric powder, and 2 tsp red chilli powder. Mix it all well until all chicken pieces are completely coated. Let it sit for about 30 minutes.

2. 2.Prepare the Masala Powder

   To a kadai, add 3 tbsp coriander seeds, 1 piece cinnamon, 8 cloves, 2 cardamom, 1 star anise, 1 piece mace, 2 tsp cumin seeds, and 1/2 tsp peppercorns. Roast it evenly on low flame for about 1 minute until you get a nice aroma.

3. 3.Add Poppy Seeds and Coconut to Masala

   Add 1 tbsp poppy seeds (optional) and 1 tbsp grated dry coconut. Continue roasting until done. Switch off the stove, transfer to a plate, and cool completely.

4. 4.Grind the Masala

   Transfer the roasted ingredients to a mixer jar and grind it all to a nice fine powder. Transfer the ground masala powder to a bowl and keep it aside.

5. 5.Sauté Onions and Green Chilli

   To a pressure cooker or kadai, add 3 tbsp gingely oil. Add 2 chopped large onions (pulsed twice in a mixer for a rough coarse mixture) and 1 slit green chilli. Sauté it until the onions turn golden brown.

6. 6.Add Ginger Garlic and Tomatoes

   Add 1 tbsp of freshly pounded ginger garlic and mix well. Then add 3 roughly chopped tomatoes and sauté until the tomatoes are cooked nicely.

7. 7.Add Curry Leaves and Marinated Chicken

   Add some fresh curry leaves and mix it all in. Add the marinated chicken to the masala and mix it all well. Mix the marinated chicken together along with the tomato onion masala.

8. 8.Add Ground Masala and Water

   Once the chicken is half cooked or once the color has changed and it's no longer pink, add the freshly ground masala powder to it. Mix it all together. Let this cook for about 2 to 3 minutes on medium flame. Add 2 cups of water (250ml cup measurement). Mix it well along with the chicken.

9. 9.Pressure Cook the Chicken Curry

   Close the cooker and cook this for about 3 whistles on medium flame.

10. 10.Finish with Coriander Leaves

    After 3 whistles, turn off the stove. Once the pressure is released, open the cooker. The chicken pieces have cooked beautifully. Add a handful of chopped coriander leaves and mix everything well.

11. 11.Serve the Chicken Curry

    The delicious and spicy village-style chicken curry is ready to be served nice and hot. It goes very well with rice, idlis, dosas, and even parathas.