Chicken Curry in a Pressure Pan
- Yield : 1 kg
- Servings : 4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
Chicken curry in a Pressure Pan – a perfect weekend main course.
Chicken curry in a pressure cooker is a recipe that is wholesome chicken recipe with flavours of dried whole spices and smooth texture, The chicken falls off the bones and the curry itself is extremely flavourful. A very easy to make recipe that you will end up making very often. I surely do.
For a more flavourful curry, add kasuri methi to the curry.
Curry is a dish originating in the cuisine of the Indian Subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.
There are many varieties of dishes called ‘curries’. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Source: Wikipedia
- Chicken in bone 1 kg
- Bay leaf 2
- Cloves 7
- Green Cardamom 4
- Black Cardamom 2
- Turmeric 1/2 Tsp
- Red Chili powder 1/2 Tsp
- Garam masala 1 Tsp
- Onion 3 large
- Ginger 1"
- Garlic 4 cloves
- Green Chilies 1
- Chopped Tomatoes 2
- Hung curd 3 Tbsp
- Cream 3 Tbsp
- Mustard Oil 5 Tbsp
- Ghee 1 Tbsp
- Salt to taste
Chop the onions, garlic, ginger and green chilies very fine. Keep aside.
Heat oil in a pressure pan, add 1 bay leaf, 4 cloves, 3 green cardamoms and 1 black cardamom so that the oil gets fragrant. Add chicken pieces to the hot and fragrant oil, sprinkle turmeric, red chilli powder, garam masala and salt and fry till chicken turns golden brown. Remove the chicken pieces from the oil and keep them aside.
Add the finely onion, ginger, garlic, chilies to the same oil in which chicken was fried. Allow the onions to soften and ginger garlic to fry. Add the fried chicken back to the pressure pan. Fry. Add chopped tomatoes, mix and add curd and cream. Add 1/4 cup water, and as soon as chicken starts simmering, shut the pressure pan.
Reduce the flame to a minimum after 1 whistle. Allow the chicken to cook for 10 minutes and then switch off the gas. After the pressure drops, open the pressure pan and put it back on the gas on low flame.
Heat the ghee, add the balance khada garam masala (1 bay leaf, 1 green cardamom, 1 black cardamom and 3 cloves) to it and as soon as it starts to sizzle, add the ghee and spices to the already cooked curry.
Garnish with green coriander and serve hot
Serve this delectable curry with hot chapatis and steamed rice with salad or onion raita on the side.