Pressure cooker chicken kurma is popular chicken delicacy in southern part of India. By pressure cooking the chicken, the flavors of spices gets absorbed into chicken, giving a greater depth to the taste. Its aroma will drive your senses crazy!
Serving size: 4 | Total time: 45 min | Cuisine: Indian
For Chicken marinade
- Chicken pieces – 500 grams
- Plain natural yogurt – 1 cup
- Oil – 1 tablespoon
- Ginger-garlic paste – 2 tablespoons
- Chili powder – 2 tablespoons
- Turmeric powder – 1 teaspoon
- Garam masala – 1 teaspoon
- Salt – 2 teaspoons
- Coriander powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Lemon juice – 1 tablespoon
For making Curry paste in a mixer grinder
- Coconut powder – 3 tablespoons
- Dried Red chilies – 3
- Fennel seeds – 2 teaspoons
- Black pepper powder – half teaspoon
For making Curry
- Half Onion chopped
- 2 Tomatoes chopped into small cubes
- Curry leaves – 2 twigs
- Cinnamon – half inch piece
- Cumin seeds (Jeera) – 2 teaspoons
- Parsley – 2 tablespoons chopped finely
- Green chilies (Green chili peppers) – 4 small chopped
- Oil – 2 tablespoons
- Salt to taste
- Take a mixing bowl and add all the ingredients listed under marinade section. Marinade the chicken thoroughly and keep it aside.
- Add the chicken marinade and the onion into a pressure pan along with curry leaves and cumin seeds. Pressure cook it for 1 whistle only. Make sure not to give chance for more than one whistle as the chicken may disintegrate due to over cooking. As the pressure cooker starts giving whistle you can enjoy the nice aroma of the cooked chicken and spices.
- Turn off the pressure cooker and leave it for pressure to normalize.
- Meanwhile add the ingredients listed in mixer grinder section into a mixer jar. Add little water and grind it to make a coarse paste. Keep it aside.
- Take two tablespoons of oil in large skillet. Add the grinded paste and cinnamon into it. Saute it with low heat for 4 minutes.
- Add the sliced tomatoes and saute it until tomatoes turn little pasty.
- Add all the pressure cooker contents into the skillet and mix it slowly.
- Heat on medium heat for 5-6 minutes. You can add water depending on the consistency desired.
- Add salt to taste (usually 2 teaspoons) and garam masala and cook it for 2 minutes.
- Turn off the stove.
- Garnish the Chicken Korma with the finely chopped Parsley and serve it over a hot Basmati Rice or Roti.