Empty My Fridge
Quickest Chicken Curry | Instant Pressure Cooker Recipe | सबसे आसान झटपट चिकन करी | Chef Sanyot Keer
Ingredients
- Chicken1 kg + 2 tbsp
- Saltto taste
- Turmeric · powder1 tsp
- Chili powder7 tsp
- Coriander seed · powder2 tbsp
- Cumin · powder½ tsp
- Garlic · paste3 tbsp
- Chili pepper2 nos
- Cilantroa handful
- Minta handful
- Oil2 tbsp
- Ghee2 tbsp
- Yoghurt350 g
- Fenugreek · roasted powdera pinch
- Garam masalaa pinch
- Sugara pinch
Instructions
- Put the chicken in a large bowl and cut the tendons on any whole leg pieces. Add salt, all the powdered spices, ginger garlic paste, green chillies, coriander, mint, oil, ghee and whisked curd, and mix well by hand or with a spatula.
- Optionally let the chicken marinate.
- Heat a pressure cooker on high. Add the chicken and cook over high heat, stirring, for 4-5 minutes.
- Add hot water until the level reaches just below the chicken (slightly thin consistency). Close the lid and pressure cook over medium heat for 2-3 whistles.
- Turn off the heat and let the pressure release naturally. Open the lid and return to high heat.
- For a thicker curry, cook uncovered over high heat for a couple of minutes to reduce; for a thinner one, add more hot water.
- Taste and adjust the salt, then stir in kasuri methi powder, garam masala, sugar and fresh coriander. Serve with roti, paratha or rice.
Summarized from Your Food Lab's video. Watch it for the details.
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