Chicken – 500 gms
Onions – 200 gms
Tomato – 100 gms
Ginger – Garlic paste – 1 tsp
Coriander Leaves chopped – half cup
Curds – 2 tbsp
Bay Leaf – 1
Coconut and Poppy Seeds paste – 2 tbsp
Salt to taste
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder a pinch
Oil – 1 tbsp
Garam Masala – 1/2 tsp
Water – 1 cup
Coconut Milk – 1/2 cup
Method to prepare:
Chop chicken to desired size.
Chop Onions, Tomatoes, coriander finely,
Heat oil in a pressure cooker, add bay leaf. Then add onion and sauté well. Fry till its light brown in colour, then add ginger garlic paste. Fry till the raw smell is gone.
Then add chicken piece along with salt and turmeric pw. Fry on high flame for 5 mins. Ensure it doesn’t get burnt. Simmer and add the curds, saute well.
Then add chilli powder, coriander powder, fry well so that the chicken pieces gets a coating. Then add tomatoes pieces, simmer it for 5 mins. Add half of the coriander leaves. Keep rest for garnishing.
Add water and coconut paste and milk. cover it with lid and bring to 1 whistle.
Once the pressure is out, remove the lid and put on high flame. Sprinkle garam masala and then garnish with coriander leaves before removing from flame.
I made this along with the Hyderabadi Chicken Biryani