A fragrant and spicy chicken curry made in a pressure cooker with a blend of shallots, garlic, ginger, tomatoes, and spices. This dish is perfect to serve with roti or rice and can be adjusted for spice preferences.
1: Marinate the chicken by mixing chicken with ½ tsp chili powder, ¼ tsp turmeric, and salt. Let it rest for 15–30 minutes.
2: Blend all the ingredients under 'To Blend into a Paste' into a smooth mixture.
3: Heat oil in a pressure cooker. Add the blended paste and sauté on medium heat for 3–4 minutes until the raw smell disappears.
4: Add the marinated chicken to the masala and sauté for another 4–5 minutes.
5: Pour in about ½ cup of water (or more for extra gravy). Close the lid and pressure cook for 3 whistles on medium heat.
6: Let the pressure release naturally. Open the cooker, adjust salt or spice if needed, and simmer for a couple more minutes if a thicker curry is preferred.
7: Garnish with chopped coriander leaves.
