Step-by-Step Instructions

1. 1.Initial Setup

   Turn on the gas stove and place a pressure cooker on it. Let the cooker heat for a while.

2. 2.Heat Oil and Add Whole Spices

   Pour 1/2 cup of mustard oil into the hot cooker and let it heat up. Add 4 dried red chilies, 4-5 cloves, 1/2 teaspoon whole black pepper, 1 piece of cinnamon stick, 2 bay leaves, and 1/2 teaspoon cumin seeds. Let them splutter.

3. 3.Sauté Onions

   Add 3 large chopped onions to the cooker and stir well. Close the pressure cooker lid and cook for 4 whistles until the onions are half-cooked and light brownish.

4. 4.Add Ginger-Garlic-Chili-Tomato Paste

   Open the cooker lid and stir the browned onions. Add the mixed paste (made from green chilies, garlic, ginger, and tomato). Stir thoroughly for 1-2 minutes to combine.

5. 5.Add Chicken and Whole Garlic

   Open the cooker lid. Add the washed 1 kg chicken pieces to the cooker. Stir well for at least 2 minutes to coat the chicken with the masala. Then, add 4 whole garlic cloves and mix them into the chicken.

6. 6.Add Powdered Spices

   Open the cooker lid. Add 1 teaspoon turmeric powder, 2 tablespoons chicken masala, 2 tablespoons coriander powder, and 1 teaspoon homemade garam masala. Stir well for 1-2 minutes to ensure all spices are evenly distributed. Close the pressure cooker lid and cook for 5 minutes.

7. 7.Add Water, Salt, and Final Pressure Cook

   Open the cooker lid. Add hot water as needed for your desired gravy consistency. Add salt to taste and stir well. Close the pressure cooker lid and cook for 10 minutes.

8. 8.Check Doneness and Garnish

   Open the cooker lid and check if the chicken is tender and cooked through. If not, close the lid and cook for another 5 minutes. Once cooked, add 1/4 cup of chopped green coriander and mix well.

9. 9.Serve

   Your quick chicken curry is now ready. Serve hot with rice or bread.