This week has gone by in a blink….Finally weekend is here. There is nothing much we do on weekends…but I love it because I can get up little late in the morning and can make a lazy brunch or family favourite lunch. Talking about lazy brunch, we love to have piping hot vadas or sizzling hot dosas or steaming hot idlis accompanied with chutneys, podis, pickle and delicious gravy based recipes like Chicken Korma.
Our today’s recipe Chicken Korma which is made in pressure cooker is simple, easy to make and can be made in jiffy. Chicken meat is tender and when you cook it in pressure cooker the cooking time will be reduced to half….giving you more time to multitask. This recipe of Chicken Korma in pressure cooker can be called as Bachelor’s Recipe too….as it is easy and can be made by anyone who has minimal cooking skills. This chicken korma is perfect accomplishment with idli, dosa, vada or plain rice or jeera rice or bagare chawal or can be served with roti/naan.
Quick and Easy Chicken Korma in Pressure Cooker
- 1 kg. Chicken on bone, medium pieces
- 1 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- ½ tbsp. Garam Masala
- ¾ tbsp. Ginger-Garlic paste
- 2 Green chilies slit into half
- 150 gms. Curd
- 2 tbsp. minced fresh Coriander leaves
- 5-6 fresh Mint leaves
- Salt as per taste
- 2 Cardamom, 2 Cloves, 1 Bay leaf and 1 small Cinnamon stick
- 3 tbsp. Oil
- 2 medium sized Onions, sliced
- 2 Green Chilies, cut into half
- ¼ cup Coriander leaves (tightly packed)
- ½ tbsp. Coriander powder
- 3 tbsp. grated fresh/dry Coconut
- Grind the ingredients mentioned under ‘To Grind’ to smooth paste by adding a tablespoon of water if required.
- In a bowl, add curd and whisk until smooth. To this add red chili powder, turmeric powder, ginger-garlic paste, green chilies, salt and above made paste.
- Mix well and add in chicken pieces. Make sure the chicken pieces get nicely coated with masala. Cover and leave for 15-30 minutes.
- Add oil to pressure cooker and drop in cardamom, cloves, bay leaf and cinnamon. Fry for a minute on medium flame and remove the spices (cardamom, cloves, bay leaf and cinnamon) using a spoon.
- Now add in marinated chicken pieces and fry for 3-4 minutes. When the chicken pieces start to change color, add 150 ml of water along with garam masala. Close the lid and cook for 2 whistles.
- Turn off the flame and wait till the steam settles down. Remove the lid and check whether the chicken is soft or not by inserting a fork or knife. If not, then cook for one more whistle.
- On medium flame, cook chicken pieces till you get your desired consistency of gravy by adding minced fresh coriander leaves and mint leaves.
- I had ghee fried thin sliced almonds and chirongi as I was making Sheer Korma simultaneously. So I garnished chicken korma with a table spoon of ghee fried almonds and chirongi to give the recipe rich taste and appetizing look. 🙂
- Serve warm with roti or rice or with vada/dosa. I served it with bagare chawal and dalcha.
- Add love to make this ‘Chicken Korma’ tastes ‘Yummy’.