Step-by-Step Instructions

1. 1.Sauté Onions and Tomatoes

   Add 1/2 cup of cooking oil to a pot. Once hot, add the sliced onions and 1 chopped tomato. Sauté until the onions turn light golden brown, approximately 5-7 minutes.

2. 2.Add Ginger-Garlic-Chili Paste

   Add 2 tablespoons of ginger-garlic-green chili paste to the pot. Sauté for 1-2 minutes until fragrant.

3. 3.Incorporate Remaining Tomatoes and Spices

   Add the remaining 2 chopped tomatoes to the pot and cook until they soften. Then, add 1 teaspoon of turmeric powder, 1.5 teaspoons of cumin powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt. Mix well and cook the masala until the oil separates from the mixture, about 5-8 minutes.

4. 4.Brown the Chicken

   Add the cut chicken pieces to the pot. Mix thoroughly to coat the chicken with the masala. Sauté for 5-7 minutes until the chicken changes color and is lightly browned.

5. 5.Pressure Cook the Chicken

   Pour 2-3 cups of water into the pot, ensuring the chicken is mostly submerged for the curry. Close the pressure cooker lid and cook for 15-20 minutes after the first whistle, or until the chicken is tender.

6. 6.Serve the Curry

   Once cooked, carefully open the pressure cooker. Stir the curry and serve the Desi Murga Shorbay Walay hot in a bowl.