Pressure Cooker Dhaba Style Tangy Chicken Curry
Pressure Cooker Dhaba Style Tangy Chicken Curry
Ingredients
- • 500 g Chicken, cut into 1.5-inch pieces
- • 150 g Onions, roughly chopped
- • 200 g Tomatoes, roughly chopped
- • 1.5 inch Ginger, roughly chopped
- • 6-8 cloves Garlic, roughly chopped
- • 2-3 Green chilies, roughly chopped (adjust to taste)
- • 30 ml Cooking oil
- • 1 tsp Cumin seeds
- • 1 tsp Turmeric powder
- • 1.5 tsp Red Chili powder (adjust to taste)
- • 2 tbsp Coriander powder
- • Salt to taste
- • 100 ml Water
- • 1 tsp Garam Masala
- • 15 g Fresh Coriander, chopped (for garnish)
Cooking Steps
In a blender, combine roughly chopped onions, tomatoes, ginger, garlic, and green chilies with 30 ml water. Blend to a smooth paste. Set aside.
Heat 30 ml cooking oil in a pressure cooker on medium heat. Add cumin seeds and let them splutter.
Add the blended onion-tomato paste to the cooker. Sauté on medium heat, stirring occasionally, until the water evaporates, the paste thickens, and oil starts separating from the sides (approx. 8-10 minutes).
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and sauté for 2-3 minutes until fragrant.
Add the chicken pieces to the masala. Mix thoroughly and sauté for another 2-3 minutes.
Add 100 ml water. Close the pressure cooker lid and cook for 2-3 whistles on medium-high heat (approx. 8-10 minutes, including pressure build-up and release).
Once the pressure releases naturally, open the lid. Stir in garam masala and chopped fresh coriander. Simmer for 1-2 minutes to allow flavors to meld and gravy to reach desired consistency. Serve hot.