Ingredients:

• 1 kg – chicken, cubed
• 1 tsp – pepper powder
• 1.5 tsp – Jeera powder
• 2 tsp – any readymade (red) curry masala
• 1/4 tsp – Garam Masala powder
• 1.5 tsp – ginger-garlic paste
• 1 tsp – salt
• 1 tsp – Vinegar
• 2 tbsp – oil
• Whole spices:
• 2 – elaichi
• 2-inch – Cinnamon
• 2 – Cloves
• 5 – peppercorns
• 2 – Red Chillies
• 2 – Bay Leaves

Method:

1. Heat oil hot and fry the whole spices lightly.
2. Mix together the powdered spices and pastes and rub well on to the chicken pieces.
3. Fry the pieces till lightly browned.
4. Put into the pressure cooker, and cook for one whistle
5. Remove from cooker, (toss in a couple of green chillies slit lengthwise – optional) and cook over high heat to dry up the gravy.
6. Serve hot, with salad.

Recipe courtesy of Alison Pinto