• 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.
- Cut chicken in to small pieces.
- Heat oil in a pressure cooker, fry cumin seeds lightly, add green chilly and then garlic, ginger, curry leaves, and finally, chopped onion.
- After onion is fried, add curry powder, garam masala, mix well.
- Add chicken pieces, increase heat and it fry for about 2 mins, until the chicken is longer pink.
- Add mayonnaise and Dijon mustard and mix.
- Add yogurt (after beating it) and mix well until the chicken is fully coated with spices.
- 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.
- Add salt to taste (1 tsp); mix thoroughly and seal the cooker.
- Wait for three whistles or about 10 mins, whichever is sooner.
- Turn off heat and let it cool under residual pressure with safety valve on.
- Garnish with coriander leaves and serve with rice, chapatti or naan.
Recipe courtesy of Ganti