Step-by-Step Instructions

1. 1.Marinate the Chicken

   Take 200 grams of chicken pieces. Marinate them with 1/2 tsp salt, 1 tsp ginger-garlic paste, 1/4 tsp turmeric powder, and 1/2 tsp chili powder. Mix well and let it marinate for 30 minutes.

2. 2.Prepare the Gravy Paste

   In a mixer jar, add 1 chopped tomato, 2 whole onions (roasted directly on flame until slightly charred, then peeled), 5-6 small green chilies, 1 inch piece of ginger, 4 cloves of garlic, 1/4 cup chopped coriander leaves, 8-10 cashew pieces, and 2-3 tbsp watermelon seeds. Add a little water and blend all ingredients to a fine paste.

3. 3.Sauté the Paste

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

4. 4.Add Dry Spices

   Once the paste is sautéed and oil separates, add 1-2 tsp chicken masala (or garam masala if chicken masala is unavailable) and 2 tsp coriander powder. Also, add 4-5 tsp chili powder (adjust to your spice preference). Mix all the spices thoroughly with the paste and fry for a few more seconds until fragrant.

5. 5.Incorporate Yogurt

   Add 1 tablespoon of yogurt to the spice mixture. Mix it in well and continue to fry until the yogurt is fully combined and the gravy thickens slightly.

6. 6.Add Chicken and Water

   Add the marinated chicken pieces to the gravy. Mix thoroughly to coat the chicken evenly. Then, add salt to taste (be mindful of the salt already used in marination) and approximately 1 cup of water. Stir well and bring the curry to a boil.

7. 7.Pressure Cook the Curry

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

8. 8.Serve the Chicken Curry

   Once the pressure is released, open the cooker. The chicken curry is now ready. Garnish with fresh chopped coriander leaves. Serve hot with dosa, chapati, or rice for a delicious meal.