Step-by-Step Instructions

1. 1.Prepare Chicken for Pressure Cooking

   Add 1 kg of cleaned chicken pieces to a pressure cooker. Then add 1 chopped onion, 4 teaspoons of coriander powder, 2 teaspoons of red chilli powder, a handful of coriander leaves, a sprig of curry leaves, 2 chopped tomatoes, 3 teaspoons of ginger garlic paste, 1/2 teaspoon of turmeric powder, salt to taste, and 3 teaspoons of oil.

2. 2.Mix and Add Water

   Mix all the ingredients thoroughly with the chicken until everything is well coated. Add water until the chicken pieces are about three-quarters submerged. Avoid adding too much water as the chicken will release its own liquid during cooking.

3. 3.Pressure Cook the Chicken

   Close the pressure cooker lid and cook for 2 whistles. Once cooked, let the pressure release naturally. The chicken will be tender and there will be a good amount of gravy.

4. 4.Prepare the Tempering

   Heat 3 tablespoons of oil in a separate pan (kadai). Add a generous amount of curry leaves and allow them to sizzle. Then add 2 chopped onions and a handful of coriander leaves.

5. 5.Sauté Onions

   Sauté the onions until they are translucent and their raw smell has disappeared. Do not brown them completely.

6. 6.Combine and Simmer

   Pour the pressure-cooked chicken and its gravy into the pan with the sautéed onions. Add 1/2 teaspoon of garam masala powder. Mix everything well and let it simmer for about 10 minutes until the gravy thickens to your desired consistency and the oil starts to separate and float on top.

7. 7.Serve

   Once the chicken curry has reached the desired consistency and the oil has separated, switch off the flame. Your delicious restaurant-style chicken curry is ready to be served.