Chicken Masala Gravy 🍗

Ingredients

• 1 kg Chicken
• 5 tbsp Oil
• Onion, 3 medium, finely sliced
• Tomato, 3 medium, finely chopped/pureed
• 2 tbsp Ginger-garlic paste
• Green chilli, 3–4, slit
• Curd, ½ cup, whisked
• 1 tsp Red chilli powder
• 1 tsp Kashmiri red chilli powder
• ½ tsp Turmeric
• 2½ tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Garam masala
• 2 tsp Chicken masala
• to taste Salt
• 1 tsp Kasuri methi
• handful Fresh coriander
• Whole spices
• 1 tsp Jeera
• 1 bay leaf
• 1 black cardamom
• 2 cloves
• 1-inch cinnamon
• 2 black peppercorns
• 2 Green Cardamom

Steps

1. Heat oil in a heavy-bottomed pan. Add the whole spices and sauté for a few seconds.
2. Add the chicken pieces to the pan and fry on medium-high heat until lightly browned. Remove the chicken from the pan and set aside.
3. Add sliced onions and cook until golden brown.
4. Add ginger-garlic paste and green chillies. Sauté for 1–2 minutes.
5. Add tomatoes and salt. Cook until the tomatoes soften and the oil starts to separate
6. Add red chilli powder, turmeric, coriander powder and cumin powder. Mix well and cook for 1 minute.
7. Add the chicken and cook on high heat for 5–7 minutes, stirring well.
8. Lower the heat, add whisked curd gradually and cook for 5–7 minutes, stirring continuously.
9. Add ½–1 cup hot water, mix well and close the pressure cooker.
10. Cook for 1 whistle on medium heat, then let the pressure release naturally. Open the cooker and add garam masala. Cook uncovered for 3–4 minutes to thicken the gravy.
11. Garnish with fresh coriander and serve hot. 🍗❤️