Quick & Tasty Chicken Curry in Minutes

Ingredients

• 750 g chicken
• to taste salt
• ¼ tsp turmeric powder
• ¼ tsp Kashmiri red chilli powder
• 2 tbsp curd (dahi)
• 1-2 tbsp oil
• a large pinch cumin seeds
• 3 large onions (sliced)
• 2 nos. tomatoes (roughly chopped)
• a handful coriander stem — inferred as about 1/2 cup
• 2 nos. green chillies
• 4 inch ginger
• 20 cloves garlic
• to taste salt
• a splash hot water
• as required water (for grinding)
• 2 tbsp ghee
• 1 tsp oil
• ½ tsp cumin seeds
• 2 inch cinnamon
• 2 nos. bay leaves
• 3 nos. green cardamom
• 1 no. black cardamom
• 1½ tbsp Kashmiri red chilli powder
• ½ tsp turmeric powder
• 2 tbsp coriander powder
• 1 tsp spicy red chilli powder
• as required hot water
• a pinch garam masala
• a pinch roasted kasuri methi powder
• a handful fresh coriander (chopped) — inferred as about 1/2 cup

Steps

1. 1

   Add the chicken into a large bowl and add salt, turmeric, Kashmiri red chilli powder, and curd. Mix well and let the chicken marinate until you make the gravy.

   ▶ 1:29
2. 2

   Set a pressure cooker over high flame, add oil, and let it get hot.

   ▶ 2:00
3. 3

   Add cumin seeds and onions, stir and cook over medium-high flame until the onions turn golden brown.

   ▶ 2:01
4. 4

   Next, add the tomatoes, coriander stem, green chilli, ginger, garlic, and salt. Stir well and cook until the tomatoes turn mushy. Then add some hot water and scrape the bottom to mix the fond.

   ▶ 2:03
5. 5

   Switch off the flame and let the mixture cool down completely.

   ▶ 2:06
6. 6

   Add the cooled mixture into a mixer grinder jar along with some water and blend it into a fine puree. The base gravy is ready.

   ▶ 2:09
7. 7

   In the same pressure cooker, add ghee and oil, let it heat up over high flame.

   ▶ 2:10
8. 8

   Add all the whole spices, prepared puree, all the powdered spices, and stir well. Then add hot water and stir, making sure the gravy is slightly thin at this stage.

   ▶ 2:12
9. 9

   Put the lid on and pressure cook the gravy for 3 whistles over medium-high flame. Then switch off the flame and let the cooker depressurize naturally.

   ▶ 2:15
10. 10

    Open the lid and stir well. This quick process will shorten the cooking time of the gravy and help to separate the ghee faster.

    ▶ 2:18
11. 11

    Switch the flame to high and add the marinated chicken. Stir well and cook for 1-2 minutes, then add hot water (the level of water should be slightly below the chicken).

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12. 12

    Pressure cook the chicken over high flame until the first whistle blows, then lower the flame to medium and cook for 3 more whistles.

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13. 13

    Once cooked, switch off the flame and let the cooker depressurize naturally. Then open the lid and stir well.

    ▶ 2:27
14. 14

    You can adjust the consistency of the gravy as per your preference by adding hot water.

    ▶ 2:30
15. 15

    Lastly, taste and adjust salt if required, and add garam masala, roasted kasuri methi powder, and fresh coriander. Stir well.

    ▶ 2:33