Quick & Tasty Chicken Curry in Minutes | Pressure Cooker Recipe | झटपट कुकर चिकन करी | Sanjyot Keer

By Your Food Lab · 35 min

Ingredients

Instructions

1. Mix the chicken with salt, turmeric, Kashmiri red chilli powder and dahi, and set aside to marinate while you make the gravy.
2. Heat 1-2 tbsp oil in a pressure cooker over high heat. Add the cumin seeds and sliced onions, then cook over medium-high heat until the onions are golden brown.
3. Add the tomatoes, coriander stems, green chillies, ginger, garlic and salt. Cook until the tomatoes are mushy, add a splash of hot water and scrape up the browned bits from the bottom. Switch off the heat and let the mixture cool completely.
4. Blend the cooled mixture with some water into a fine puree. This is the base gravy.
5. In the same cooker, heat 2 tbsp ghee and 1 tsp oil over high heat. Add the whole spices, the puree, all the powdered spices and stir. Add hot water so the gravy is slightly thin.
6. Close the lid and pressure cook the gravy for 3 whistles over medium-high heat. Switch off the heat and let the pressure release naturally. Open the lid and stir well.
7. Turn the heat to high, add the marinated chicken and cook for 1-2 minutes. Add hot water until the level is slightly below the chicken.
8. Pressure cook over high heat until the first whistle, then lower to medium and cook for 3 more whistles. Switch off the heat and let the pressure release naturally. Open the lid and stir.
9. Adjust the consistency with hot water if needed. Taste and adjust the salt, then stir in the garam masala, roasted kasuri methi powder and fresh coriander.

Summarized from Your Food Lab's video. Watch it for the details.

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