Easy Pressure Cooker Chicken Curry with Whole Spices

Step 1: Marinate the Chicken

In a bowl, add 1 kg chicken. Add 1 bowl of curd, 1 tbsp black pepper powder, 1 tsp salt, and 1 tbsp mustard oil. Mix everything thoroughly. Squeeze the juice of 1 lemon over the chicken and mix again. Cover the bowl and let the chicken marinate for 10 minutes.

Step 2: Sauté Aromatics and Spices

Place a pressure cooker on the gas and turn on the flame. Add 4 tbsp mustard oil. Once the oil is hot, lower the flame. Add grated ginger, 4 green chilies, 2 whole red chilies, and 7 garlic cloves. Sauté lightly for about 15 seconds. Add 5 chopped onions and a little salt (remember salt was added during marination). Add 2 tbsp turmeric powder, 2 tbsp coriander powder, 2 tbsp cumin powder, and 2 tbsp red chili powder. Finally, add the whole spices: 2 pieces of mace flowers, 4 green cardamoms, 2 small pieces of cinnamon, and 5-6 cloves along with coriander stems. Mix everything well.

Step 3: Pressure Cook Onions and Spices

Close the lid of the pressure cooker. Cook until 1 whistle. Turn off the gas and let the pressure release naturally. Do not add any water, as the onions will release enough moisture.

Step 4: Cook the Masala

Once the pressure is released, open the cooker lid. Turn on the gas again. Stir the boiled onions and spices, mashing them slightly with the back of your spoon, until they are well mixed, the oil separates, and a fragrant aroma develops. This process should take about 5-7 minutes.

Step 5: Add Chicken and Cook

Add the marinated chicken to the cooked masala in the pressure cooker. Mix the chicken thoroughly with the masala. Continue to cook, stirring occasionally, for about 5-7 minutes until the chicken changes color and is well coated with the spices. Do not add water at this stage, as the chicken and curd will release their own juices.

Step 6: Add Remaining Spices and Water

Add 1 tbsp chicken masala and 1 small bowl of kasuri methi to the chicken. Mix well to combine. Add water as needed for your desired gravy consistency. Close the pressure cooker lid and cook for 2 whistles. Turn off the gas and let the pressure release naturally.

Step 7: Garnish and Serve

Once the pressure is released, open the cooker lid. Garnish with fresh coriander leaves. The chicken curry is now ready to be served. Enjoy with rice or roti.

• Use mustard oil for an authentic and enhanced flavor in the chicken curry.

• Adding lemon juice during marination helps to eliminate any raw chicken smell.

• This recipe is designed for ease, with no need to grind spices, making it quick and convenient.