Step-by-Step Instructions

1. 1.Prepare the Masala Paste

   Add chopped onions, tomatoes, chopped ginger, garlic cloves, green chilies, cashew nuts, turmeric powder, chili powder, coriander powder, Kashmiri chili powder, garam masala, salt, coriander leaves, curry leaves, and whisked curd/yogurt to a grinder. Blend all ingredients until a smooth paste is formed.

2. 2.Cook the Masala Paste

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

3. 3.Add Chicken and Cook

   Add 750 grams of curry-cut chicken with bones to the cooked masala in the pressure cooker. 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 and is well combined with the spices.

4. 4.Pressure Cook the Chicken Curry

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