Home-style chicken curry

• Chicken · skinless, curry cut, on the bone600 g
• Curd · whisked100 g
• Turmeric1/2 tsp
• Oil4 tsp
• Bay leaf1
• Cinnamon1 inch
• Green cardamom3
• Cloves3
• Onion · finely sliced3 medium
• Ginger-garlic paste1.5 tbsp
• Tomato · pureed3 medium
• Red chilli powder1 tsp
• Coriander powder2 tsp
• Garam masala1 tsp
• Saltto taste
• Coriander leaves · chopped3 tbsp

Method

1. 1

   Marinate the chicken in curd, turmeric and a little salt for 30 minutes.

2. 2

   Heat the oil in the pressure cooker on medium. Add bay leaf, cinnamon, cardamom and cloves for 20 seconds, then the onion. Cook 8 to 10 minutes until deep golden.

3. 3

   Add ginger-garlic paste for 1 minute. Add tomato puree, chilli powder, coriander powder and salt and cook 6 to 8 minutes until thick and oil shows at the edges.

4. 4

   Add the chicken with its marinade. Cook on high 5 minutes, stirring, until the pieces turn white and the masala coats them.

5. 5

   Add 200 ml water, close the lid, and cook on high to the first whistle, then on low for 8 minutes. Let the pressure drop, add garam masala and coriander, and simmer uncovered 2 minutes.

Tips

• Browning the onions properly is the whole flavour; do not rush the 10 minutes.
• Remove the whole spices before serving if children are eating.

Swaps

• Use chicken breast cubes to cut 5 g fat per serving; reduce the pressure cooking to 4 minutes.

Storage

Keeps 3 days in the fridge or 2 months frozen; better the next day.