Ingredients 2 lb chicken bone-in, skinless 2 cups fenugreek leaves (see notes) For the marinade ½ cup yogurt 1 tablespoon coriander powder 1 tablespoon chili powder 1 tablespoon garam masala ½ teaspoon salt
Ingredients contd. For the curry 3 tablespoon oil 1 teaspoon cumin seeds 1-2 bay leaves 2-3 small pieces cinnamon 1 teaspoon black pepper 2-3 cardamom 2-3 cloves 1 medium onion finely chopped 2 inch ginger finely chopped or 1 tablespoon ginger paste 3-4 cloves garlic finely chopped or 1 tablespoon garlic paste 2 medium tomatoes finely chopped Salt to taste 1 cup water
In a large bowl, combine yogurt, coriander powder, chili powder, garam masala, and salt. Mix well making sure there are no lumps.
Add the chicken pieces and mix well. Cover and let it marinate for 15-20 minutes.
Heat oil and add whole spices (cumin seeds, bay leaf, cinnamon, cardamom, cloves, and pepper). Add onion, ginger, and garlic. Saute until the onions soften.
Add tomatoes, methi leaves, and salt. Mix well.
Add the marinated chicken and saute for 2 minutes. Add water and mix well.
Pressure cook for 5 minutes. Do a natural release of pressure.