Full recipe for Oil free chicken curry

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4

For marinating the chicken
Ingredients:
• Whole chicken 750 gm
• Ginger garlic paste 1 tbsp
• Red chilli powder 1 tbsp
• Salt to taste
Method:
• In a bowl add chicken, ginger garlic paste, red chilli powder and salt to taste, mix well and marinate the chicken for 10 -15 minutes.

For the curry
Ingredients:
• Jeera (cumin seeds) 1 tsp
• Bay leaf (Tej patta) 1-2 nos.
• Dalchini (Cinnamon stick) 1 inch
• Laung (Cloves) 4-5 nos.
• Onions 2-3 medium sized (sliced)
• Salt a pinch
• Ginger garlic paste 1 tbsp
• Green chillies 1-2nos. (chopped)
• Tomato puree (2-3 nos. medium sized tomato)
• Turmeric powder 1 tsp
• Coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Marinated chicken
• Water 350 ml
• Ginger julienne 1 inch
• Besan (gram flour) 1 tbsp
• Salt to taste
• Kasuri methi 1 tsp
• Garam masala 1 tsp
• Fresh coriander leaves 1 tbsp (chopped)
Method:
• In a cooker dry roast, all the whole spices for a minute. Add onions, salt and cook on medium high flame until golden brown. Add some water if onions start to stick vessel.
• Add ginger garlic paste, green chillies and cook for 1-2 minutes.
• Add tomato puree and the powdered spices, give it a nice stir.
• Add the marinated chicken and cook for 3-4 minutes. Add 100 ml water, give it a stir, add ginger, garlic, besan and salt to taste, mix well, further add 250 ml water for the curry, give it a nice stir.
• Pressure cook the chicken on low flame for 1 whistle. Switch off the flame and let the cooker depressurize naturally to open the lid.
• Switch on the flame and bring to a boil.
• Add Kasuri methi, garam masala and give it a nice stir.
• Garnish with some freshly chopped coriander leaves, serve hot with paratha, roti, naan and rice as per your preference.

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