Over the time, I have started cooking non vegetarian dishes my way rather than the MIL’s way. Just that she uses too much of oil which I absolutely do not agree to. So there is her version of biryani and my version of biryani. People eating both do not find any difference in taste, though I have got some comments like mine smells better 😛
This is how I do the chicken curry, I do not vouch for the authenticity of it – but this is one easy recipe which does not take much effort and time in the kitchen.
This dish made with the following proportions serves 3.
Marinate 300gms of chicken in 1 tsp of turmeric, 1 tbsp of ginger garlic paste, 1 tsp of red chilli powder, 3 tbsp of curd,1 tsp of salt. Mix well and keep it covered for 20 minutes.
In a pressure cooker, add 1 tbsp oil, 1tsp of garam masala and 2 chopped onions and sauté it for 5 minutes.
Once the onion starts browning, add the chicken with 1/2 glass of water, add 1 tsp pepper powder and a handful of chopped coriander leaves.
Pressure cook it for 2 whistles or until chicken is tender, check for salt and again garnish it with coriander leaves.
That’s it! Chicken curry is ready to be served with phulkas or hot rice.