Easy Chicken Masala 10 min in Chicken Masala Easy Chicken Curry

Ingredients

• 1 medium Onion, roughly sliced
• ¼ cup fresh Coriander leaves, roughly chopped
• 2 tbsp Tender Coriander stems, roughly chopped
• 4 no. Green chillies (less spicy & roughly chopped)
• 1 ½ inch Ginger (peeled & roughly chopped)
• 4 no. Garlic cloves, chopped
• 2-3 heaped tbsp Mustard oil
• 3 no. Cloves
• Little water
• 2 large Onions, sliced
• 1 kg Chicken legs, chicken
• Salt to taste
• ½ tsp Turmeric powder
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• Little water
• Prepared paste
• 2 no. medium Tomatoes, cut into diced, Tomato
• ¼ cup Water
• 1 tbsp Ghee
• 1 medium Onion, cut into half
• 1 medium Tomato, cut into half, Tomato
• 3 no. Green chillies (less spicy)
• Coriander sprig, coriander leaves
• Lemon wedge,

Steps

1. In a bowl, add onion, fresh coriander leaves, tender coriander stems, green chillies, ginger and garlic.
2. Transfer it to a mixer grinder jar and grind it into a smooth paste.
3. Keep it aside for further use.
4. In a pressure cooker, add mustard oil, once it’s smoky hot then remove the cooker from the flames.
5. Add cloves and splash of water to remove impurities of oil.
6. Add onions and saute until golden in colour.
7. Add chicken legs, salt to taste, turmeric powder, degi red chili powder, little water and saute for 7-8 minutes.
8. Add prepared paste, tomatoes and cook it for 2-3 minutes until oil separates from the masala.
9. Add water to adjust the consistency and give it a quick boil.
10. Cover it with a lid and cook it for 2-3 whistles until cooked well.
11. Keep it aside to depressurize the cooker.
12. Finish it with ghee and simmer it for a while until it thickens.
13. Transfer it to a serving dish and garnish it with coriander sprig.
14. Serve hot with roti, steam rice and prepared pyaz tamatar ki chutney.
15. Place the cooking rack onto the gas range, place onion, tomato, green chillies, roast them for 4-5 minutes until charred and cooked well.
16. Transfer it to a kitchen platform or tray and deskin the vegetables.
17. Transfer it to a mortar pestle or mixer grinder jar and grind it into coarse paste.
18. Transfer it to a serving dish, serve hot with prepared chicken curry, roti and steam rice.