Hello my lovely people! Today I present to you a super simple chicken curry recipe that requires just a few basic skills. I call it the jhat-phat chicken although the method does involve grinding the masala, but since it only needs just one whistle in the pressure cooker, you are not slaving over it all day. I make chicken at least once a week and am always on the lookout for simple and quick recipes and this one is loosely adapted from a recipe that I saw in a kids cookery magazine once. I have improvised it over the years to make it a little more complex and more palatable for adults as well. I served it with masoor pulao as you can see in the pictures.
If anyone is new to my blog and to Indian cuisine, let me tell you that the term ‘jhat-phat’ loosely translates to ‘super quick’ in local slang that is popularly used in Bollywood movies. Ok, I am not sure if there was any need for that bit of information, just sayin’!
This curry was very well received by my family when I made it for a midweek meal as it paired very well with the masoor pulao. I am guessing that it will go very well with Indian breads such as neer dosa, string hoppers, sanna or dosa too. Do let me know what you paired it with!
Jhat-Phat Chicken Curry ~ Pressure Cooker Method
- 1 kg chicken, with bone in
- 1 teaspoon cumin seeds jeera
- 2-3 cloves
- 1 cardamom
- 1 inch cinnamon or cassia bark
- 3 teaspoons red chilli powder
- 1-1/2 teaspoons cumin powder
- 1-1/2 teaspoons coriander powder
- 2- teaspoons ghee or oil for frying
- 1/4 or 1/2 cup water
- salt to taste
For the masala:
- 2 medium sized onions
- 2 medium sized tomatoes
- 6 fat cloves of garlic
- 1 " ginger
- Cut the chicken into medium sized pieces, wash and allow to drain in a colander.
- Grind all the ingredients mentioned under 'For the Masala' to a smooth paste. Transfer the paste to a bowl and rinse the grinding jar with 1/2 cup of water. Reserve.
- Heat ghee or oil in a pressure cooker and toss in the cumin seeds. Reduce the heat and the whole spices and fry for a few seconds. Then add the ground paste and fry really well until raw smell vanishes and the oil begins to separate
- Add the chilli powder, coriander & cumin powders, reduce the heat further and fry them. Add the chicken pieces, salt to taste and mix everything well. Add about 1/4-1/2 cup of the reserved masala water and a little more if you want a thinner gravy.
- Cover the pressure cooker and place the weight. Pressure cook on high till it releases 1 whistle. Turn off the heat and leave it undisturbed until the weight can be easily removed. Open the cooker, stir the contents and add the chopped coriander leaves
- Serve hot with rice or chapathis
The nutritional values are only indicative.