Red Chicken Curry

Ingredients

• 1 kg chicken pieces
• Salt to taste
• ½ tsp of garam masala
• ¼ tsp of turmeric powder
• 1 tsp of coriander powder
• 3 medium sized tomatoes, grated
• 3 medium sized onions, finely chopped
• Red masala : 1 tsp jeera, 4-5 kashmiri red chillies, 6-8 cloves of garlic and 1 inch piece of ginger
• Few coriander leaves
• 4 tbsp of vegetable oil
• 250 ml of water

Method

1. Marinate chicken for about three hours in 1 tsp red chilli powder , ½ tsp turmeric powder, 1 tsp of dhaniya powder (coriander powder), paste of ½ inch piece of ginger and 6-8 cloves of garlic.
2. Put a pressure cooker on low flame, and add four teaspoons of oil.
3. Add the onions and stir till they are golden brown in colour. Make sure the flame is low, because on high flame the onions brown quicker, but get burnt.
4. Mix red masala with the browned onions and cook for a few minutes.
5. Put the marinated chicken pieces and mix well with the masala, so that it’s well soaked.
6. Now, add the dry spices – turmeric powder, coriander powder, garam masala. Mix well.
7. Add the grated tomatoes and salt. Cook in low flame and keep stirring gently, so that all the ingredients are well absorbed by the chicken.
8. After stirring for about 15 minutes, you will notice that the preparation turns a delicious red-brown in colour and the masala is almost dry. Now, pour a glass of boiled water into the preparation and add coriander leaves.
9. Put the lid of the pressure cooker and allow the chicken to cook for seven minutes after the first whistle.
10. Relish the red chicken curry with roti, naan or rice.