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Pressure
Cooking Time : 5 Minutes
Ingredients:
( Serves : 8)
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11/4 Kg. Chicken pieces
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3 Large Onions, thinly sliced
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3 Large Tomatoes, blanched and pureed
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4 Green chillies
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20 flakes Garlic
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20 gms. Ginger
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10-12 Cloves12 Pepercorns
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4 Brown Cardamoms
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2 sticks Cinnamom
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16 Almonds, shelled
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1 tsp. Cumin seeds
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1 tsp. Turmeric powder
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2 tsp. Coriander seeds
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1 tsp. Red chilli powder
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1 Cup. Plain Yogurt, beaten
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1 tsp.
Garam Masala powder
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5 tsp. Salt or to taste
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1 cup Vegetable oil
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3/4 cups Water
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2 tbsp. coriander leaves, chopped
Preperation :
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Prick Chicken pieces all over with a
fork.
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Grind together green chillies, 12 flakes
of garlic and half of the ginger into a paste.
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Mix chicken pieces well with
ginger-garlic paste, garam masala powder, 1 tsp. salt, turmeric powder, half of
red chilli powder and plain yogurt. Allow to marinate for about 1/2 hour.
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In a pan, roast together cloves,
peppercorns, cinnamon, cardamoms,cumin seeds, coriander seeds and almonds.
Heat oil in pan and add onions and remaining 8 flakes of garlic. Fry till
onions are golden brown in colour and remove. Strain oil and pour into cooker.
Keep aside.
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Grind together fried onion -garlic
roasted ingredients and remaining ginger into a paste, adding little water as
needed.
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Remove chicken pieces and reserve
marinate. Place cooker on high heat and fry chicken pieces in batches till
light brown in colour and remove.
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To the remaining oil in the cooker, add
ground paste. stir fry for about 2 minutes. Add chicken pieces and the
marinate, tomato puree, remaining chilli powder and salt. Mix well. Add
remaining water.
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Close cooker. Bring to full pressure on
high heat. Reduce heat and cook for 5 minutes.
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Remove cooker from heat and allow to cool
naturally.
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Open cooker. Serve hot garnished with
chopped coriander leaves
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