Step-by-Step Instructions

1. 1.Prepare the Curry Paste

   In a blender, combine the shallots (8-10 nos), curry leaves, garlic, ginger, chopped tomatoes, cashew (5-6 pieces), green chillies (2), poppy seeds (1/2 tsp), coriander powder (2 tbsp), turmeric powder (1/2 tsp), and red chilli powder (2 tbsp). Grind all ingredients into a smooth, fine paste.

2. 2.Sauté the Paste

   Heat 5 tablespoons of groundnut oil in a pressure cooker. Once hot, add the freshly ground paste to the cooker. Sauté the paste on a medium flame for about 5-7 minutes, stirring continuously, until the raw smell of the spices disappears and the oil starts to separate from the paste.

3. 3.Add Chicken and Water

   Pour 100 ml of water into the blender jar to rinse out any remaining paste, then add this water to the pressure cooker. Mix well. Add 1 kg of chicken pieces and salt to taste. Mix thoroughly to ensure all the chicken pieces are well coated with the masala.

4. 4.Pressure Cook the Chicken

   Close the lid of the pressure cooker. Cook on a medium flame for 2 whistles. This will ensure the chicken is tender and cooked through.

5. 5.Garnish and Serve

   Once the pressure has naturally released from the cooker, open the lid. If the gravy is too thin, you can simmer it on a medium flame for a few minutes until it reaches your desired consistency. Garnish generously with fresh coriander leaves before serving.