Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a large bowl, combine 1 kg of country chicken (large curry cut with bones) with 4 tsp chilli powder, 1 tsp turmeric, 2 tsp salt, and 2 tbsp groundnut oil. Mix thoroughly with your hands to ensure the chicken pieces are evenly coated. Set aside to marinate for 60 minutes.

2. 2.Dry Roast Spices for Masala Powder

   Heat a pan on low heat. Add 3 tsp coriander seeds, 1.25 tsp poppy seeds (khuskhus), 4 cloves, 2 cinnamon sticks, 3 cardamom pods, 6 garlic cloves (with skin), 2 tbsp desiccated coconut (khopra), 3 dry red chilies, and 3 Kashmiri chilies. Dry roast these spices for 3 minutes on low heat, stirring continuously, until fragrant.

3. 3.Grind Masala Powder

   Transfer the dry roasted spices to a grinder. Grind them into a fine powder. Set aside.

4. 4.Prepare the Curry Base

   Heat 7 tbsp groundnut oil in a pressure cooker. Add 6 cloves, 4 cinnamon sticks, 6 cardamom pods, and 10 peppercorns. Sauté for a few seconds until aromatic. Then add 4 medium (300 gms) chopped onions, 6 half-slit green chilies, and 30-40 curry leaves. Fry on medium heat for 8 minutes until the onions turn translucent.

5. 5.Add Ginger Garlic Paste and Tomatoes

   Add 4 tsp ginger garlic paste to the pressure cooker. Fry on low heat for 2 minutes until the raw smell disappears. Then add 2 medium (150 gms) chopped tomatoes and 1/4 tsp salt. Cook on medium heat for 5 minutes, stirring occasionally, until the tomatoes soften and blend into the mixture.

6. 6.Cook Marinated Chicken

   Add the marinated chicken pieces to the pressure cooker. Cook on medium heat for 7 minutes, stirring frequently, until the chicken changes color and is well coated with the spices.

7. 7.Add Masala Powder and Water

   Sprinkle the freshly ground masala powder over the chicken. Cook on low heat for another 7 minutes, stirring well to ensure the masala is evenly distributed and cooked. Pour in 600 ml of water and stir to combine.

8. 8.Pressure Cook the Chicken

   Close the lid of the pressure cooker and cook for 6-7 whistles on medium heat. Once done, turn off the heat and let the pressure release naturally. Open the cooker and stir the curry. The chicken should be tender and the gravy rich.

9. 9.Serve

   Serve the hot Country Chicken Curry in a serving dish. Enjoy with rice, roti, or your favorite bread.