Pressure Cooker Chicken Gravy | Chicken Curry Recipe | Chicken Gravy

mcfs (73)in DTube • 4 years ago

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Pressure Cooker Chicken Gravy. In this video I show you how to make Chicken and Herb Gravy in the Instant Pot pressure cooker. This is an easy and flavorful dish you are sure to enjoy! Be sure to Like this video and to Subscribe to my channel for future content. Easy and delicious chicken curry . It will take only 20 to 25 minutes to prepare this. if you are planning one get together then please do try this recipe. You will love it. this recipe. If you like this then please don't forget to subscribe.
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Ingredients for Chicken Curry:

Chicken, big sized curry cut pieces- 1/2 Kg

Marinate with:

Salt- 1/2 tbs
Turmeric powder- 1/2 tbs
Red Chilli Powder- 1 tbs

Masala Powder:

Cumin seeds- 1/2 tbs
Button Chilli- 6
Poppy seeds (Khuskhus)- 1/2 tbs (White sesame seeds can be used as a substitute)

Tempering:

Green Cardamom- 2
Cinnamon- 1 pieces
Bay leaf- 1 ( cut into 2)

Other Ingredients:

Onion, chopped- 2 (total 250 gms)
Ginger Garlic paste- 1 tbs
Whisked curd or yogurt- 1 Cup
Coriander Powder- 3 tbs
Garam Masala Powder- 1/2 tbs
Refined Oil- 5 tbsp

Preparation:

Add the items for spice paste in a pan and dry roast on low heat for 3-4 mins.
Remove into a bowl and set aside to cool.
Grind it in a blender/grinder to a powder.
Clean and wash the chicken pieces, drain the water in a colander.
Marinate the chicken pieces with items indicated and set aside for 30 mins.
Chop the onions and whisk the curd/yogurt.

Process:

Heat oil in a pressure cooker (or pan if you don’t have a pressure cooker)
Add the spices for tempering and give a stir.
Now add the chopped onions & fry on medium heat for 12 mins till light brown in colour.
Add the ginger garlic paste, mix it and fry on low heat for 2 mins till the raw smell goes.
Add in the marinated chicken, mix and sear it on high heat for 2-3 mins.
Now add the spice powder made earlier and fry on medium heat with a splash of water for 2 mins. You can add splash of water whenever it tends to stick to the bottom while frying.
Add the coriander powder and Garam masala powder and fry for another 2-3 mins on medium to low heat.
Now add the whisked curd/yogurt and cook it on low heat for 2-3 mins till oil separates.
Add 350 ml water, give a mix and close the pressure cooker.
Pressure cook for 2 whistles- on high heat till the 1st whistle and then on low heat for 1 whistle.
( In case you’re using a pan instead of cooker, cover and cook on low heat for around 20 mins till chicken is tender)
Serve hot with rice or roti.