500 gms Chicken cut into cubes
½ litre Fresh Yoghurt
3 tsp Turmeric powder
1 tsp Chilli powder
2 tsp Ginger garlic paste
Salt to taste
1 cup finely chopped onions
1 medium ripe tomato, de-seeded and grated (you could also blanch it, just ensure the skin is not there)
1-2 Bay leaves
2 Split cardamoms with the skin (just give it a smash)
3-4 Cinnamon sticks
1-2 Star anise
1-2 Dry Kashmiri red chillies, broken into 2-3 pieces
The quintessential Indian garam masala
1 tbsp Oil
1. In a pressure pan, heat a spoonful of oil and add all dry spices into it- the cardamons, cloves, star anise, dry red chillies, cinnamon and the bay leaf.
2.Now, toss in the finely chopped onions and saute till the onions are transparent, making sure they don’t turn brown.
3.Next, add the grated tomato and saute for another thirty seconds. Then, add the marinated chicken and the garam masala.
4.Now, pour some water and check if the seasoning is right, and adjust the same.
5.Close the pressure cooker lid and wait for the next two quick whistles.
6.The chicken should be cooked by now. Remove the lid and simmer to check on the consistency.
7.To garnish, add finely chopped coriander and you are good to go.
8.Serve with white rice.