Step-by-Step Instructions

1. 1.Prepare the Masala Paste

   Add 2 small onions (100 gms), 2 medium tomatoes (150 gms), 1 inch piece of chopped ginger, 10 cloves of garlic, 2-3 green chillies, 8-10 cashew nuts, 1 tsp turmeric, 2 tsp chilli powder, 2 tsp coriander powder, 1 tsp Kashmiri chilli, 3/4 tsp garam masala, 1.5 tsp salt, 4-5 tbsp coriander leaves, 15 curry leaves, and 3 tbsp whisked curd/yoghurt to a blender. Blend all ingredients to a smooth paste.

2. 2.Cook the Masala Paste

   Heat 5-6 tablespoons of oil in a pressure cooker. Once hot, add the prepared masala paste to the oil. Cook the paste on medium heat for 4-5 minutes, stirring continuously, until the oil separates from the masala and it thickens.

3. 3.Add Chicken and Cook

   Add 750 gms of curry-cut chicken with bones to the cooked masala. Mix well to coat the chicken evenly with the masala. Cook the chicken on medium heat for 5 minutes, stirring occasionally, until it starts to change color.

4. 4.Pressure Cook the Chicken

   Pour 250 ml of water into the pressure cooker and stir to combine. Close the lid of the pressure cooker and cook for 2 whistles. Allow the pressure to release naturally before opening the lid.

5. 5.Garnish and Serve

   Once the chicken is cooked and the pressure has released, open the cooker. Add 3 tablespoons of freshly chopped coriander leaves. Stir gently to mix. The chicken curry is now ready to be served hot.