This creamy chicken curry is so full of colour and flavour and is so yummy that no one will believe that it was made by a beginner! It will make for a great dish to impress your guests. This recipe is so simple, and requires such little effort that even bachelors and beginners can ace it in the first go.
When I first made this recipe, my husband was very impressed and was begging for more. It takes minimum preparation and efforts to achieve the best possible outcome. It doesn’t require much time and can be made quickly in a cooker.
There are two parts to this recipe and both can be done simultaneously to reduce time. First, Add some spices to the chicken and let it marinade. While that is resting on the counter you can get done with cutting the vegetables for the curry and starting the dish.
Serve this amazing one pot dish with roti, naan or rice. Keep reading the recipe for a low fat alternative of this recipe!
Prep time/Marinade time : 15 mins
Cooking time : 30 mins
- Chicken – 1Kg
- Tomatoes – 3 Medium to large, finely chopped
- Onions – 3 Medium to large, finely chopped
- Ginger Garlic Paste – 2 Tablespoon
- Lemon juice – 2-3 tablespoon
- Black Pepper Powder – 1 tablespoon
- Cloves – 2-3 nos
- Cinnamon Stick – 1/2″ stick
- Cardamom – 1-2 popped open
- Cumin seeds – 1/2 tablespoon
- Turmeric Powder – 1/2 tablespoon
- Coriander Powder – 1 1/2 tablespoon
- Red Chilli Powder – 1 tablespoon
- Cumin Powder – 1 tablespoon
- Garam Masala Powder – 1/2 tablespoon
- Fresh Cream – 100 ml
- Coriander leaves for garnish
- Salt to taste
- Marinade the chicken with Black pepper, 1 tablespoon of ginger garlic paste, salt and lemon juice.
- In a pressure cooker, add oil and let it heat up. Add the clove, cinnamon and cardamom and fry for a 10-15 seconds.
- Add the cumin seeds and onions and fry the onions until they turn golden brown.
- Add the ginger garlic paste and fry until their raw smell fades away.
- Now add the tomatoes along with Turmeric powder, coriander powder, red chilli powder, cumin powder and salt. Cook until the tomatoes soften with quarter cup of water to dissolve the masala and prevent it from burning.
- Stir occasionally to avoid the masala sticking to the bottom of the cooker and until the gravy oozes out oil at the edges.
- Add the marinated chicken along with a cup of water. Now close the cooker with its whistle and allow it to cook for 2 whistles on high flame and 2-3 minutes on a low flame and switch off.
- After the pressure cooker releases all its steam, open the lid and switch on the flame again. You will notice that there is more water in the gravy as the chicken tends to release its natural juice while cooking.
- Allow the chicken to boil for a few minutes and add the garam masala, fresh cream and mix well.
- Add the coriander leaves and switch off.
Tip: If you want to avoid the fresh cream, feel free to add 1/2 cup of milk and 2 tablespoon of butter as a healthy alternative.