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Export 18 ingredients for grocery delivery
Wash the chicken and transfer it in a bowl.
Add lemon juice, ginger garlic paste and red chilli powder in the chicken and mix well.
Cover the bowl and let the chicken marinate for 1 hour.
Heat mustard oil in a pressure cooker.
Once the oil is hot, add cloves, peppercorns, cinnamon, cardamom and dry red chillies and fry them for a few seconds.
Add onion and fry until it turns golden brown.
Add coriander powder, turmeric powder, cumin powder and fennel powder and fry until oil starts to separate from the sides.
Now add the marinated chicken and fry on high heat for 4-5 minutes.
Add tomato, green chilli and salt and cook for 2-3 minutes.
Add 1/2 cup of water and close the lid of the pressure cooker.
Pressure cook the chicken for two whistle on high heat. Remove the pressure cooker from heat and let the pressure release naturally.
Open the lid of the cooker. If the liquid is too much for your liking, cook the curry until it thickens.
Add garam masala powder and fresh coriander and mix well. Serve hot with Naan or Phulka.