I stayed true to the recipe with the only changes being the addition of potatoes so as to make the curry last a few days. Also, it would be best to switch it off after 2 whistles to prevent the chicken from being overcooked.
|Ghee (clarified butter)||1 tbsp|
|Green chillies||4 slit|
|Ginger Garlic paste||2 tsp|
|Red chilli powder||2 tsp|
|Coriander powder||2 tsp|
|Turmeric powder||0.5 tsp|
|Chicken Masala||2 tsp|
|Coriander leaves||A bunch, chopped|
- For the prep: Thinly slice the onions and tomatoes. Slit the green chillies and chop the coriander leaves. Keep it aside
- Place the pressure cooker onto a medium flame and once hot, add ghee (clarified butter)
- Add the ginger-garlic paste and cook until the raw flavour goes away
- Add the green chillies to the cooked paste and let it infuse.
- Sautee the onions until they turn golden brown.
- Add the sliced tomatoes and let it cook.
- Once the onions become translucent and tomatoes get mashed, add in your masalas. Red chilli powder, Turmeric powder, Coriander powder, and Chicken Masala
- Let the masala cook and once it starts releasing oil, add the cleaned chicken pieces and potatoes.
- Coat the chicken pieces in the masala along with the potatoes, let it release water.
- Add enough water. I add around 1.5 cups or till just above the chicken & potato pieces.
- Season well and add in half of the chopped coriander leaves.
- Seal it with the lid and count two whistles.
- Garnish it with coriander leaves and serve hot!
The best part about this curry is how the chicken stays moist but you might tend to overcook it if you let it stay in the pressure cooker for too long. If the heat is a bit too much for you to handle, you can tone down on the chilli powder.
Thank you Anjana for the wonderful recipe and you can find the original recipe in the link below. Do make sure to follow her wonderful blog and Instagram for the best of local food in and around Kerala.