Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Adjust the quantity of green chillies and red chilli powder according to your preferred spice level.

• Ensure the paste is ground very smoothly for a rich and consistent gravy texture.

• Serve this chicken curry hot with steamed rice, roti, parotta, or dosa for a complete meal.

• For a creamier texture, you can add 1/4 cup of coconut milk after pressure cooking and simmer for a few minutes.

• Using bone-in chicken pieces enhances the flavor of the curry.

• This curry can also be made in a regular pot, but it will require longer cooking time (approx. 20-30 minutes) until the chicken is tender.