Chicken Curry | Cook With Ranveer Brar

Ingredients

• 1 medium Onion (roughly sliced)
• 1/4 cup fresh Coriander leaves (roughly chopped)
• 2 tbsp Tender Coriander stems (roughly chopped)
• 4 no. Green chillies (less spicy & roughly chopped)
• 1 ½ inch Ginger (peeled & roughly chopped)
• 4 no. Garlic cloves (chopped)
• 2-3 heaped tbsp Mustard oil
• 3 no. Cloves
• Little water
• 2 large Onions (sliced)
• 1 kg Chicken legs
• Salt to taste
• ½ tsp Turmeric powder
• 1 tsp Degi red chili powder
• Little water
• Prepared paste
• 2 no. medium Tomatoes (cut into diced)
• 1/4 cup Water
• 1 tbsp Ghee
• Coriander sprig

Instructions

1. Slice 1 medium Onion.
2. Roughly chop 1/4 cup fresh Coriander leaves.
3. Roughly chop 2 tbsp Tender Coriander stems.
4. Roughly chop 4 no. Green chillies (less spicy).
5. Peel and roughly chop 1 ½ inch Ginger.
6. Chop 4 no. Garlic cloves.
7. Slice 2 large Onions.
8. Add 2-3 heaped tbsp Mustard oil to a pressure cooker.
9. Add the sliced onions and sauté until golden brown.
10. Add the chopped ginger, garlic, and green chillies.
11. Add the chicken legs and mix well.
12. Add salt to taste, 1/2 tsp Turmeric powder, and 1 tsp Degi red chili powder.
13. Add the prepared paste and mix well.
14. Add 2 diced medium Tomatoes and 1/4 cup water.
15. Cover the pressure cooker and cook for 2-3 whistles on medium flame.
16. Once the pressure is released, add 1 tbsp Ghee for garnish.
17. Garnish with coriander sprig.