Step-by-Step Instructions

1. 1.Marinate the Chicken

   To 1 kg of chicken, add 2 teaspoons of salt, 1 teaspoon of turmeric powder, and 2 teaspoons of red chili powder. Mix it all well until all the chicken pieces are completely coated. Let it sit for about 30 minutes to marinate.

2. 2.Prepare the Masala Powder

   In a kadai, add 3 tablespoons of coriander seeds, 1 piece of cinnamon, 8 cloves, 2 cardamoms, 1 star anise, and 1 piece of mace. Add 2 teaspoons of cumin seeds and 1/2 teaspoon of peppercorns. Roast these spices evenly on low flame for about 1 minute until a nice aroma is released. Then, add 1 tablespoon of poppy seeds and 1 tablespoon of grated dry coconut. Mix well and roast until fragrant. Switch off the stove, transfer the roasted ingredients to a plate, and let them cool completely. Once cooled, transfer to a mixer jar and grind to a fine powder. Keep the ground masala powder aside.

3. 3.Sauté Onions and Tomatoes

   In a pressure cooker or kadai, add 3 tablespoons of gingelly oil (sesame oil). Add 2 chopped onions and 1 slit green chili. Sauté until the onions turn golden brown. Then, add 1 tablespoon of freshly pounded ginger garlic and mix well. Next, add 3 roughly chopped tomatoes and cook until they soften. Add a handful of fresh curry leaves and mix everything well.

4. 4.Cook Chicken with Masala

   Add the marinated chicken to the sautéed onion-tomato mixture and mix it all well. Cook until the chicken is half-cooked and its color changes from pink. Add the freshly ground masala powder and mix it thoroughly with the chicken. Let this cook for about 2 to 3 minutes on medium flame.

5. 5.Pressure Cook the Curry

   Add 2 cups (500ml) of water to the chicken and mix well. Close the pressure cooker and cook for about 3 whistles on medium flame. After 3 whistles, turn off the stove and let the pressure release naturally. Once the pressure is released, open the cooker.

6. 6.Garnish and Serve

   Add a handful of chopped coriander leaves to the cooked chicken curry and mix everything well. The delicious and spicy village-style chicken curry is now ready to be served hot.