Sounds about right, does it not?! It’s really the recipe for women who hate chopping and for men who have never cooked chicken in their whole life; although a little knowhow of the ingredients will help.
I found this tempting recipe on Youtube, a chance encounter while searching for something else. I’m not a fan of chopping myself; and that was the most appealing part of it. THERE IS ABSOLUTELY NO CHOPPING. I’ve cooked it thrice, tweaking the recipe a bit each time; and the result has always been mindblowing. Not only was the curry luscious and lipsmacking, but also the chicken was amazingly succulent and juicy.
I really want you to try it. I wont say it’s superfast, cuz it does take a little time to prepare, but it definitely is a no-fuss dish.
I’m posting photos and very immaturish videos (I’m yet to be a pro at that, so pardon me please) for you to get an idea. I’ll also add the Youtube link for the actual recipe.
https://www.youtube.com/watch?v=WsXH25UGE0k
This recipe involves 2 steps. First is to cook the gravy in cooker. Second, add marinated chicken and cook again.
STEP 1: Cooking the gravy in pressure cooker.
Ingredients for Step 1:
1.Garlic – 1 whole; cloved and peeled
2. Dry Kashmiri Chilies- 3 whole
3. Onions – 6. chop roughly or cut them into 8 pieces
4. Salt – 1 tsp
5. Kashmiri chili powder – 2 tsp
6. Turmeric – 1 tsp
7. Coriander Stems – 1 tbsp
8. Green Chilies – 3, whole
9. Ginger – grated, 2 tsp
10. Mustard Oil – 4-5 tbsp. No other oil to be used
METHOD:
1. In a pressure cooker, heat oil thoroughly. Then switch the gas off
2. Add all the above ingredients (1 – 9) in the same order .
3. Mix well. Put the lid on and pressure cook for 3 whistles. Although the recipe says 1, taking 3 whistles, makes the onions a lot softer in little time and therefore a lot easier to mash.
4. Do not open the lid immediately. Let the cooker sit for 5-10 minutes.
STEP 2: Marinating
In the meantime, marinate chicken with ingredients mentioned below:
1. Curd – 1/2 cup
2. Chicken Masala – 2 tbsp. I use Shan Chicken Masala. Here’s the link if you wanna buy it online
https://www.amazon.in/Shan-Seasoning-Mix-Chicken-Masala/dp/B000MSNGZQ
3. Spicy red chili powder – 2 tsp (I use Everest Tikhalal)
4. Coriander powder – 2 tsp
5. Cumin powder – 1 tsp
6. Salt – 1 tsp. Note that you’ve added salt earlier too while pressure cooking.
Let it marinate until you’re done mashing and cooking the mixture
5. After opening the lid, mash it all up until it turns into thick gravy, gas on.
6.. Cook it on slow for about 7-8 minutes while stirring. It should look like this:
STEP 3:
7. Now add the marinated chicken and mix well.
8. Simmer on medium until the raw pinkish color turns white.
9. Add one tsp of Garam Masala powder and 2 heaped tbsps of roughly crushed Kasuri Methi.
10. Add a cup of water, stir and put the lid back on.
11. Switch the gas off after 3 whistles.
12. After the cooker cools down, open the lid and sprinkle chopped coriander.
13. Give a taste test for salt and add water if you want more gravy.
14. Simmer for a couple of minutes and it’s done
Serve hot with rice or parathas with a squeeze of lime and couple of onion slices.
Natasha Gracious 
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