1kg chicken thighs and drumsticks
2 tbsp natural yoghurt
1 tbsp ginger garlic paste
1 tbsp kashmiri chilli powder
1 tsp salt
5 cloves
5 cardamom pods
2 big chunks cinnamon
3-4 bay leaves
125g mint, roughly chopped
125g coriander, roughly chopped
7 medium indian purple onions / shallots
6 green finger chillies
1 large tomato, diced
2 tbsp ginger garlic paste
2 tbsp kashmiri chilli powder
1.5 tbsp coriander powder
1 tsp garam masala
5 tbsp ghee
1kg chicken thighs and drumsticks | 2 tbsp natura yoghurt | 1 tbsp ginger garlic paste | 1 tbsp kashmiri chilli powder | t tsp salt
Marinate chicken on the bone with all of the marinade ingredients in a large stock pot. Leave for 30 minutes minimum, or refrigerate overnight.
Add 1 cup water to the chicken stock pot and bring to boil. Cover on heat until the water mostly boils away, mx 40 minutes, stirring occassionally to prevent sticking or burning.
5 tbsp oil | 5 tbsp ghee | 5 cardamom pods | 5 cloves, 2 big chunks cinnamon | 3-4 bay leaves
Add 5 tbsp oil and 5 tbsp ghee in a wok, bring to heat, then add the dry spices; cardamom, cloves, cinnamon, bay leaves. Wait for them to pop.
6 green finger chillies
Add green chillies and fry until they blister.
6 green finger chillies | salt
Add onions and some salt, fry on mid-low heat until the onions caramelise, around 6 minutes.
2 tbsp ginger garlic paste
Add ginger garlic paste and stir until oil bubbles at the side, max 1 minute.
2 tbsp kashmiri chilli powder | 1.5 tbsp coriander powder
Add the chilli powder and coriander powder, fry briefly.
125g mint, roughyl chopped | 125g coriander, roughly chopped
Stir and wilt the corainder and mint into the masala.
1 large tomato, diced
Add tomato, mix, and leave half covered for 3-4 minutes until the tomato disintegrates. Masala is complete! It can be stored in the fridge for max 1 week or frozen.
4 cups rice | salt
Wash 4 cups of rice in the pressure cooker pot, then add half of the prepared masala and all of the chicken. Add some salt. Optionally, add chunks of potato, paneer, or carrot.
4 cups rice | salt
Mix thoroughly being careful not to break up the chicken, and cook on rice setting. When complete and pressure released, serve with raita.