I always used to feel that when I don't marinate the chicken for the curry, the  chicken remains relatively bland and the masala is not absorbed properly but this time it wasn't the case. I didn't marinate the chicken and neither did I fry it (I rarely do) but the result turned out to be simply awesome. The chicken was also not bland and the curry was yummy.

I am a big fan of chicken curry and I can have it almost every weekend! this one is perfect for a relaxing treat on a weekend, very easy with no special ingredient, just the common indian spices we use everyday.
Do try this one.

Ingredients :-

  • Chicken- 10-12 medium pieces
  • Onion- 2 medium finely chopped.
  • Tomato - 2 big blanched and chopped.
  • Yogurt- 2 tablespoons
  • Ginger- 1 tablespoon(grated or paste)
  • Garlic- 2 tablespoon(grated or paste)
  • Coriander powder- 2 tablespoon
  • Turmeric- 1/2 teaspoon
  • Red chilli powder- 1/4th teaspoon or (to taste)Bay leaf- 1
  • Salt - to taste
To grind-
  • Cumin seeds(jeera)- 1 teaspoon
  • Cloves- 6-7
  • Black pepper corns- 10 -12
  • Black cardomom- 1 Big
  • Green cardomom- 1
  • Dry red chilli- 1 (seeds removed)

Method :-

  • Grind cumin, cloves, cardamoms(black and green), black pepper corns, dry red chilli using mortar and pestle.
  • Heat oil in a heavy bottomed pan or directly in the pressure cooker.
  • Add bay leaf and add onions and saute till rich golden brown.
  • Add all the grind spice mixture and saute for a minute, don't let it burn.
  • Add ginger garlic paste and cook till raw smell goes.
  • Add all the powdered spices, mix well.
  • Add yogurt and cook till oil seperates.
  • Now add the chicken pieces and cook on medium high heat for 4-5 minute till the chicken becomes slightly brown, keep stirring.
  • Reduce the heat to low, add a little water if required and cook till the chicken is half done.
  • Now add the chopped blanched tomatoes, cook for another minute.
  • Add little water(not too much else it would be too watery), close the lid and pressure cook for 5 minutes.
  • For best results, Open the pressure cooker only when all the steam has escaped.

Garnish with fresh coriander leaves.

enjoy with hot chapatis and rice!
Posted by sneh On Tuesday, December 22, 2009 15 comments

15 comments:

  1. Chicken curry sounds really flavorful!

    ReplyDelete
  2. I am a chicken maniac, I will sure try this recipe...sound spicy and nice.:)

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  3. I'm guessing this is the dish you had come over to give us. Looks awesome!

    ReplyDelete
  4. Thanks Deepti...yes this is the one, don worry will make it again very soon!

    ReplyDelete
  5. Hey
    very nice blog and recipes.

    ReplyDelete
  6. Love anything chicken..lol..I make the curry in the cooker too, when I'm in a hurry :-)This looks fabulous

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  7. Delicious. Pressure cooker curries are my last minute resorts but they can be very tasty too like you say

    ReplyDelete
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    ReplyDelete
  9. Chicken Curry is my one of the favorite receipt.i love to make it in my home in my pressure cooker which i bought from kitchenwaredirect.com

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  10. Awesome, just made it for the first time and i am a hit with the wife and mom. Thanks again...

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  11. How much of oil required in the pressure cooker ?

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  12. hello Sanjit,

    Its totally upto you, I use 3 tablespoons for this one. you can use less if you want...should be atleast enough to make the onions golden brown.

    enjoy!

    ReplyDelete
  13. Hi, I tried this and this has come out to be delicious.

    ReplyDelete

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