⚠ Contains Allergens
In a grinder jar, add onions, tomatoes, chopped ginger, garlic, green chillies, cashew nuts, turmeric powder, chilli powder, coriander powder, Kashmiri chilli powder, garam masala, salt, coriander leaves, curry leaves, and whisked curd.
Close the lid and grind all the ingredients into a smooth paste without adding any water.
Heat 5-6 tbsp of oil in a pressure cooker. Add the prepared masala paste to the hot oil. Cook on medium heat for 4-5 minutes, stirring occasionally, until the oil starts to separate from the masala.
Add the 750 gms of chicken pieces to the cooked masala. Mix well to coat the chicken with the masala. Cook on medium heat for 5 minutes, stirring frequently.
Pour in 250 ml of water and mix everything well. Close the lid of the pressure cooker. Pressure cook on high heat for 2 whistles.
Once the pressure releases naturally, open the lid. Garnish with 3 tbsp of chopped coriander. Mix well and serve hot.
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