Chicken Bhuna (Pressure cooker)

INGREDIENTS

1 kg Chicken thighs, skinless, bone-in 

For the marinade

1 tbsp ginger paste

1 tbsp garlic paste

Splash of lemon juice

1 tsp salt

For the sauce

Oil for frying

3 onions

6 cloves garlic, minced

2 tbsp ginger, minced

2 fresh chillies

1 tbsp cumin seeds

4 black cardamoms

1 tsp black peppercorns

5 cloves

2 tbsp coriander seeds

2 bay leaves

1/2 tsp cinnamon powder

1 can of diced tomatoes

1/2 tsp turmeric

1 tsp garam masala 

1 tsp salt

For tempering

1 tbsp oil

1 tbsp butter

1 chilli, deseeded and chopped

1 tsp ginger

METHOD

Marinate the chicken in ginger, garlic, lemon juice and salt. Set aside for min 30 mins

Dry roast the whole spices in a frying pan for 1 or 2 mins until fragrant. Then grind to a powder.

Roughly chop the onions and place them in a blender with the chillies. Blend to a paste. Add the ginger and garlic to the paste.

In a large pan, fry the ground spices with the bay leaves until they start to sizzle. Then add the onion paste and cinnamon and fry until the onion is browned.

Add in the chicken and any marinade and continue to cook, turning the chicken to brown both sides.  Then add in the tomatoes, turmeric, garam masala and salt and stir to combine. Fill the empty tomato can with water and add to the sauce. Simmer until the sauce is combined them move to a pressure cooker. Cook under high pressure for 15 mins. Turn off the heat and allow the pressure to reduce naturally.

In a small frying pan melt the butter into the oil and gently fry the chilli and ginger. Add this to the sauce and your curry os complete.

Serve with jasmine rice.