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| Main ingredients | Chicken on the bone, Red chilli powder, Turmeric powder, Ginger-garlic paste, Black peppercorns, Green cardamoms, Onion paste, Fresh tomato puree, Garam masala powder, Coconut milk, Fresh coriander leaves, Lemon juice |
| Cuisine | Indian |
| Course | Main course chicken |
| Prep time | 25-30 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
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
- 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.
- 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.
- Add tomato puree, mix and saute till oil separates.
- 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.
- Open the cooker once the pressure has reduced completely. Place the cooker back on heat, let the mixture come to a boil.
- 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.
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