Chicken Masala, 45g

STEPS OF COOKING:

1. Heat oil, fry onions till golden brown, remove and keep aside.
2. Take 50 ml / Half small tea cup water and make paste of chicken masala.
3. In a pressure cooker take 90 ml / 6 tablespoons of oil left over after frying onions, add green chillies and chicken and fry for 2 to 3 minutes, add above paste and fry for 1 to 2 minutes, stirring continuously making sure masala paste doesn’t stick to the bottom of the cooker.
4. Whip yogurt / curd, add to the above and cook, stirring continuously till yogurt / curd is done. (This process takes anywhere between 2 to 5 minutes).
5. Crush the fried onions, add to the above and fry for 1 minute.
6. Add 250 ml / 1 glass water and mix thoroughly.
7. Close lid of pressure cooker. On first whistle of cooker, reduce flame to low and cook for five minutes. Close stove and let cooker cool down.
8. Remove lid and cook for another five minutes only if chicken is not tender enough, stirring occasionally, otherwise proceed to step no. 9
9. Put on lowest flame, add cilantro/Kothmir/Hara Dhania and Mint leaves/Pudina, mix well, cover and leave for 5 minutes and serve.