Step-by-Step Instructions

1. 1.Prepare the Marination Paste

   In a blender, combine 3 large onions, 8-10 garlic cloves, a 1-inch piece of ginger, and 3-4 green chilies. Blend until a smooth paste is formed.

2. 2.Marinate the Chicken

   Place 1 kg of chicken (bone-in) in a large bowl. Add the prepared onion-ginger-garlic-chili paste to the chicken.

3. 3.Add Dry Spices to Chicken

   To the chicken, add 1 tbsp red chili powder, 1 tsp turmeric powder, 1 tbsp coriander powder, and 1 tsp salt (or to taste).

4. 4.Mix and Marinate

   Thoroughly mix all the spices and paste with the chicken, ensuring each piece is well coated. Marinate for at least 30 minutes, or longer if time permits.

5. 5.Heat Oil

   In a pressure cooker, heat 4 tbsp of mustard oil over medium heat.

6. 6.Temper Whole Spices

   Once the oil is hot, add 2 bay leaves, 1 tsp cumin seeds, 1 star anise, 5-6 black peppercorns, 2 green cardamoms, 1 black cardamom, 2 dry red chilies, and a 1-inch cinnamon stick. Sauté for a few seconds until fragrant.

7. 7.Add Marinated Chicken

   Carefully add the marinated chicken to the pressure cooker.

8. 8.Add More Spices

   Add 1 tbsp Kashmiri red chili powder (for color) and 1 tbsp chicken powder/masala to the chicken.

9. 9.Cook Until Oil Separates

   Cook the chicken on medium heat, stirring occasionally, until the oil separates from the mixture, which should take approximately 10-15 minutes.

10. 10.Add Yogurt, Tomatoes, and Kasuri Methi

    Once the oil has separated, add 2 tbsp yogurt, 2 medium chopped tomatoes, and 1 tsp crushed kasuri methi. Mix well.

11. 11.Add Hot Water

    Pour 1 cup of hot water into the cooker and stir to combine.

12. 12.Pressure Cook

    Close the pressure cooker and cook for 1 whistle. Allow the pressure to release naturally before opening the lid.

13. 13.Garnish and Serve

    Garnish the Dhaba style chicken curry with 2 tbsp of fresh chopped coriander. Serve hot with rice or roti.