Ingredients you need:
Onion - 1
Tomato - 3 (medium Roma tomato)
Garlic - 5 or 6 cloves
Ginger - 1 inch
cloves - 4
cinnamon - 1 inch
elachi - 3
Green chili - 2
Red chili powder - 1 tspn or according to ur taste
Turmeric powder - little
Pepper powder - little
Coriander powder - 3 spoons
Salt - for taste
Chicken
Procedure:
1. Heat oil and fry onions till golden brown.
2. Add minced ginger and garlic, fry for 2 - 3 mins.
3. Add cloves, cinnamon and elachi (slightly crushed in pestle). Fry for another 3 mins.
4. Add the slit green chilies
5. Add the sliced tomatoes and fry till all the slices get mashed well.
6. Add turmeric, red chili, pepper and coriander powders. mix it well and fry. In case, if its too dry you can add little water and cook it in a low flame till the oil ooze out.
7. Now add the chicken pieces and the required amount of salt and water. Mix it and close the lid of the cooker.
8. Switch off the flame after a whistle.
9. Open the lid after all the pressure is gone and if the chicken curry is too watery then cook it in medium flame until you get a required curry consistency.
-> You can use pan instead of cooker also.
-> Green chilies are optional. Add more red chili powder if you are not adding g.chillies.
-> At step 9 if the chicken pieces are very soft, you can transfer the chicken pieces in a bowl to avoid breaking them while mixing and cook the gravy till the required thickness.
Procedure:
1. Heat oil and fry onions till golden brown.
2. Add minced ginger and garlic, fry for 2 - 3 mins.
3. Add cloves, cinnamon and elachi (slightly crushed in pestle). Fry for another 3 mins.
4. Add the slit green chilies
5. Add the sliced tomatoes and fry till all the slices get mashed well.
6. Add turmeric, red chili, pepper and coriander powders. mix it well and fry. In case, if its too dry you can add little water and cook it in a low flame till the oil ooze out.
7. Now add the chicken pieces and the required amount of salt and water. Mix it and close the lid of the cooker.
8. Switch off the flame after a whistle.
9. Open the lid after all the pressure is gone and if the chicken curry is too watery then cook it in medium flame until you get a required curry consistency.
-> You can use pan instead of cooker also.
-> Green chilies are optional. Add more red chili powder if you are not adding g.chillies.
-> At step 9 if the chicken pieces are very soft, you can transfer the chicken pieces in a bowl to avoid breaking them while mixing and cook the gravy till the required thickness.
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