Step-by-Step Instructions

1. 1.Prepare the Masala Paste

   Add chopped onions, tomatoes, ginger, garlic, green chillies, cashew nuts, turmeric, chilli powder, coriander powder, Kashmiri chilli, garam masala, salt, coriander leaves, curry leaves, and whisked curd/yoghurt to a grinder. Grind all ingredients to a smooth paste.

2. 2.Cook the Masala Paste

   Heat 5-6 tablespoons of oil in a pressure cooker. Add the prepared masala paste to the hot oil. Cook the paste on medium heat for 4-5 minutes, stirring continuously, until the oil starts to separate from the masala.

3. 3.Add Chicken and Water

   Add 750 gms of curry-cut chicken with bones to the cooked masala. Mix well and cook the chicken on medium heat for 5 minutes, ensuring it's coated evenly with the masala. Then, add 250 ml of water and mix again.

4. 4.Pressure Cook the Chicken Curry

   Close the lid of the pressure cooker and cook for 2 whistles. Once cooked, let the pressure release naturally before opening the lid.

5. 5.Garnish and Serve

   Once the chicken curry is ready, garnish with 3 tablespoons of freshly chopped coriander leaves. Stir gently and serve hot.