Step-by-Step Instructions

1. 1.Dry Roast Spices

   In a pan, dry roast peanuts until lightly browned. Remove and set aside. Then, add dry coconut slices and roast until slightly brown. Add dry coriander seeds, cumin seeds, shahi jeera, black peppercorns, cinnamon sticks, and bay leaf. Dry roast these spices on low flame for 2-3 minutes until fragrant. Finally, add kasuri methi and roast for another minute. Combine the roasted peanuts with these spices and set aside to cool.

2. 2.Fry Onions

   In the same pan, add 1 tablespoon of oil and 750 grams of roughly chopped onions. Fry the onions until they become soft, translucent, and slightly golden brown. Once fried, add them to the plate with the dry roasted spices.

3. 3.Prepare Spice Paste

   Once the roasted spices and fried onions have cooled, transfer them to a mixer grinder and blend into a fine paste. Add a little water if needed to achieve a smooth consistency.

4. 4.Marinate and Pressure Cook Chicken

   In a pressure cooker, add 2 tablespoons of oil. Once hot, add 1.5 kg of Legan chicken pieces. Add 1 tablespoon ginger-garlic paste, salt to taste, 0.5 teaspoon turmeric powder, 1 tablespoon garam masala powder, and 1 tablespoon red chili powder. Mix well to coat the chicken. Add 1 to 1.5 glasses of water. Close the pressure cooker and cook for 3 whistles. This will cook the chicken to about 80% doneness, as Legan chicken is tough.

5. 5.Fry the Masala Paste

   In a large pot, heat 7 tablespoons of oil on high flame. Once the oil is hot, carefully add the prepared spice paste (onion and dry roast masala paste). Stir well. Cover the pot with a plate and let it cook for 2-3 minutes without adding water, allowing the oil to separate. The masala might splatter, so be cautious.

6. 6.Add Remaining Spices and Tomato Puree

   After 2-3 minutes, remove the plate. Add 2 tablespoons ginger-garlic paste, salt to taste (remembering salt was added to chicken), 1 teaspoon turmeric powder, and 1.5 tablespoons garam masala powder. Mix thoroughly. Add 4-5 tablespoons red chili powder and 1 bowl of tomato puree (made from 4 medium tomatoes). Mix everything well. Cover and cook on medium flame until the oil separates and the gravy turns a rich red color.

7. 7.Combine Chicken and Masala

   Once the masala is well-cooked and the oil has separated, add the pressure-cooked chicken pieces to the pot. Mix the chicken with the masala. Do not add extra water at this stage, as the chicken needs to absorb the flavors of the masala. If the gravy is too thick, you can add a few tablespoons of the chicken broth from the pressure cooker. Cover the pot and cook on medium flame for 5-7 minutes.

8. 8.Add Dry Red Chilies and Finish

   After 5-7 minutes, remove the lid. Add 4-5 dry red chilies to the gravy. These chilies will infuse a distinct flavor. Let the gravy come to a boil. Once the oil collects around the edges, turn off the flame. Garnish with fresh chopped coriander.

9. 9.Serve

   Serve the delicious Legan Chicken Masala Curry hot with roti, naan, paratha, jowar roti, or rice. Enjoy the rich and spicy flavors!