Pressure Cooker Chicken Curry

Ingredients

• 750 grams chicken leg, cut into 2 inch pieces on the bone
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• Salt to taste
• 1½ tablespoons ginger-garlic paste
• 2 tablespoons oil
• 8-10 black peppercorns
• 2-3 green cardamoms
• 1 cup onion paste
• 1 cup fresh tomato puree
• ½ teaspoon garam masala powder
• ½ cup coconut milk
• ¼ cup chopped fresh coriander leaves
• 1 tablespoon lemon juice
• Fresh coriander sprigs for garnish

Method

1. Take chicken leg in a large bowl, add red chilli powder, turmeric powder, salt and ginger-garlic paste and mix till each chicken piece is well coated with the mixture. Set aside to marinate for 10-15 minutes.
2. Meanwhile, heat oil in a pressure cooker. Add black peppercorns, green cardamoms and onion paste, mix well and saute till the mixture turns golden brown. 
3. Add tomato puree, mix and saute till oil separates. 
4. Add chicken and garam masala powder, mix well and sauté on high heat for 3-4 minutes. Add 2½ cups water and salt and mix well. Cover and cook under pressure on medium heat till 2 whistles are released.  
5. Open the cooker once the pressure has reduced completely. Place the cooker back on heat, let the mixture come to a boil.
6. Add coconut milk, coriander leaves and lemon juice and mix well. Switch the heat off and transfer into a serving bowl. Garnish with coriander sprigs and serve hot.