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5 from 4 votes
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
Author: Shireen Sequeira @ www.ruchikrandhap.com
  • 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
  1. Cut the chicken into medium sized pieces, wash and allow to drain in a colander. 

  2. 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.

  3. 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

  4. 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.

  5. 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

  6. Serve hot with rice or chapathis