Recipe by Victor Rodrigues
Ingredients:
1 kg boneless/skinless chicken thighs (cut into bite-sized pieces)
2 medium onions (thinly sliced)
1 1/2 tbsp ginger-garlic paste
3-4 green chilies (slit)
1 tbsp black peppercorns (freshly crushed; use half for cooking, half for finishing)
1 1/2 tsp cumin seeds
¾ tsp turmeric powder
1.5 tsp coriander powder
1 tsp garam masala
3 tbsp oil or ghee
¾ cup water or chicken stock
handful of fresh curry leaves
fresh coriander leaves
1 lemon (juice)
Steps:
- In a pressure cooker or instant pot, heat oil or ghee. Add the cumin seeds and let them sizzle. Add the sliced onions and sauté until they turn a deep golden brown.
- Stir in the ginger-garlic paste and green chilies. Sauté for about 60 seconds until the raw smell disappears.
- Add the chicken pieces. Stir in the turmeric, coriander powder, and 1/2 tbsp of the crushed black pepper. Sauté for 5 minutes, ensuring the chicken is coated and lightly browned.
- Pour in ¾ cup water or stock. Use a wooden spoon to scrape any browned bits off the bottom of the pot. Pressure cook on high for 7 minutes.
- Let the pressure release naturally for 10 minutes. This ensures the chicken remains juicy. Manually release any remaining steam afterward.
- Open the lid, add the remaining ½ tbsp of crushed black pepper, garam masala, and the curry leaves. Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens to your liking.
- Turn off the heat. Stir in the fresh coriander and a squeeze of lemon juice.
- ENJOY!