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Punjabi style Chicken Curry

Punjabi Style Pressure Cooker Chicken Curry

Punjabi Style Pressure Cooker Chicken Curry also known as Ghar da Kukkad popularly in Punjab is a easy yet finger licking delicious curry.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine punjabi
Servings 4 people

Ingredients
  

  • 1 tbsp ghee/oil
  • 1 kg chicken curry cut
  • 2 tbsp ginger grated
  • 2 green chillies
  • 2 onions medium grated
  • 3 tomatoes medium, pureed
  • 1 tsp cumin seeds
  • 2-3 cloves
  • 1 black cardamom
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp chicken curry masala

Instructions
 

  • Heat ghee or oil in a pressure cooker. Add cumin seeds, cloves, black cardamom, bay leaf and cinnamon stick . Sautee for 2 minutes or so till the whole spices are aromatic
  • Add grated onions and cook till they are golden brown in color. Keep stirring often so that they don't burn and stick to the bottom.
  • Add grated ginger and tomato puree to this and cook till oil separates and the tomatoes are well cooked. Like they say in Punjabi, bhuno this well for a good curry. Means don't be in a hurry in this step. Take your time and roast it well.
  • Add all the dry spices with salt apart from chicken curry masala. Add the cleaned chicken and sautee for 2-3 minutes till chicken is coated in masala
  • Add around 2 cups of water and close the pressure cooker. Cook for three whistles and then let the steam escape naturally. Add chicken curry masala and boil for 2-3 minutes.
  • Serve hot garnished with coriander and sliced onions. Rotis or a glass of scotch whichever you prefer

Notes

You can use any off the shelf chicken curry masala which is north Indian in origin. I saw my mum using MDH/Everest most of the times and I now use Roopak Chicken Curry Masala
Tried this recipe?Let us know how it was!