Step-by-Step Instructions

1. 1.Prepare the Masala Paste

   Add 2 small (100 gms) onions, 2 medium (150 gms) tomatoes, 1 inch piece of chopped ginger, 10 cloves of garlic, 2-3 green chilies, 8-10 cashew nuts, 1 tsp turmeric, 2 tsp chili powder, 2 tsp coriander powder, 1 tsp Kashmiri chili, 3/4 tsp garam masala, 1.5 tsp salt, 4-5 tbsp coriander leaves, 15 curry leaves, and 3 tbsp of whisked curd/yogurt to a grinder.

2. 2.Grind the Paste

   Grind all the ingredients into a smooth, fine paste.

3. 3.Heat Oil

   Heat 5-6 tablespoons of oil in a pressure cooker over medium heat.

4. 4.Cook the Masala Paste

   Add the prepared masala paste to the hot oil. Cook for 4-5 minutes on medium heat, stirring continuously, until the oil separates from the masala and the paste darkens slightly.

5. 5.Add Chicken

   Add 750 gms of curry cut chicken with bones to the cooked masala.

6. 6.Sear the Chicken

   Mix the chicken well with the masala and cook for 5 minutes on medium heat, stirring occasionally, until the chicken is lightly seared and thoroughly coated with the masala.

7. 7.Add Water

   Pour in 250 ml of water and stir to combine all ingredients.

8. 8.Pressure Cook

   Close the pressure cooker lid and pressure cook for 2 whistles. Allow the pressure to release naturally before opening the lid.

9. 9.Garnish with Coriander

   Once the pressure is released and the lid is open, add 3 tablespoons of freshly chopped coriander leaves to the chicken curry.

10. 10.Serve

    Stir the chicken curry gently to mix in the coriander and serve hot with rice or bread.