Ghiya Chicken

Ingredients

• 500 grams bottle gourd (doodhi / ghiya), peeled and cut into 1 inch cubes
• 750 grams chicken, cut into 2 inch pieces on the bone
• 2 tablespoons ghee
• 10-12 black peppercorns
• 4-5 green cardamoms
• 1 black cardamom
• 1 inch cinnamon, broken
• 2 bay leaves
• 1½ teaspoons caraway seeds (shahi jeera)
• 3 medium onions, thinly sliced
• Salt to taste
• 1½ tablespoons ginger-garlic paste
• 2 medium tomatoes, thinly sliced
• ½ teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 2-3 green chillies, slit
• ½ cup fresh mint leaves
• 2-3 tablespoons chopped fresh coriander leaves
• Paranthe to serve

Method

1. Heat ghee in a pressure cooker, add black peppercorns, green cardamoms, black cardamom, cinnamon, bay leaves and caraway seeds, mix and sauté till fragrant. 
2. Add onions and salt, mix well and saute till golden brown. Add ginger-garlic paste, mix and sauté for 1-2 minutes.
3. Add tomatoes, mix and saute till soft and pulpy. Add turmeric powder, coriander powder, red chilli powder, cumin powder and garam masala powder, mix well and saute for 1-2 minutes.
4. Add bottle gourd, mix and sauté for 1-2 minutes. Add chicken, mix and sauté on high heat for 3-4 minutes. 
5. Add 1½ cups hot water, mix, cover and cook under pressure, on medium heat, till 3-4 whistles are released.
6. Switch off heat and allow the pressure to reduce completely.
7. Open the cooker, add green chillies, mint leaves and coriander leaves. Switch the heat on and cook for 1 minute.
8. Transfer into a serving bowl and serve hot with paranthe.