Jhat-Phat Chicken Curry ~ Pressure Cooker Method
This delicious chicken curry needs minimum effort and a few basic ingredients. What's best is that it saves time and uses just one utensil - the pressure cooker to greatly speed up the work
Servings 4
Ingredients
- 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
Instructions
- 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