Step 1

Cut the chicken to medium size pieces, and place in a pressure cooker.

Step 2

Add coriander powder*, chilli powder, turmeric powder and salt.

Step 3

Coarsely grind shallots, green chillies, and ginger, and add to the pressure cooker.

Step 4

Add 1 1/2 cups of water, mix well, and cook until the first whistle.

Step 5

Switch off the flame, and let it rest with the lid on.

Step 6

Thinly slice the onions and chop the tomatoes.

Step 7

Heat some oil in a cast iron skillet. Reduce the flame to medium, and add the onions and curry leaves.

Step 8

Cook till the onions turn translucent.

Step 9

Add the crushed ginger, garlic, green chillies, and shallots.

Step 10

Stir well and cook till the raw smell of garlic and shallots disappear. Add the chopped tomatoes. Add salt to taste.

Step 11

Cook till the tomatoes start to disappear into the onion mix.

Step 12

Open the pressure cooker. The chicken should be cooked to perfection in the masala gravy.

Step 13

Transfer the contents in the cooker to the skillet with fried onions and tomatoes.

Step 14

Add the coriander leaves*, and mix well.

Step 15

Cook further on a high flame to get the gravy to a thick consistency.

Step 16

Dry roast and powder the aroma mix ingredients. Add this garam masala* to the curry, and give it a quick stir just before turning off the flame.