Ingredients:

• 1.25 lb – boneless Chicken
• 4 tbsp – oil
• 1 tsp – Cumin seeds
• 1 – green Thai or jalapeno chilly, coarsely chopped
• 1 – big red onion, finely chopped
• 3 Cloves – garlic, finely chopped
• 1/2 inch – ginger, finely chopped
• 6 – Curry leaves
• 3 tsp – curry powder
• 1 tsp – Garam Masala
• 2 tsp – mayonnaise
• 2 tsp – Dijon mustard
• 6 tbsp – yogurt
• 2 tbsp – buttermilk and or water as required
• 4 tbsp – Coriander leaves as garnish
• Salt to taste.

Method:

1. Cut chicken in to small pieces.
2. Heat oil in a pressure cooker, fry cumin seeds lightly, add green chilly and then garlic, ginger, curry leaves, and finally, chopped onion.
3. After onion is fried, add curry powder, garam masala, mix well.
4. Add chicken pieces, increase heat and it fry for about 2 mins, until the chicken is longer pink.
5. Add mayonnaise and Dijon mustard and mix.
6. Add yogurt (after beating it) and mix well until the chicken is fully coated with spices.
7. Add buttermilk and or water – the idea is to retain sufficient moisture for pressure cooking, if not the chicken will burn. Too much wetness is not good either.
8. Add salt to taste (1 tsp); mix thoroughly and seal the cooker.
9. Wait for three whistles or about 10 mins, whichever is sooner.
10. Turn off heat and let it cool under residual pressure with safety valve on.
11. Garnish with coriander leaves and serve with rice, chapatti or naan.

Recipe courtesy of Ganti