Easy Chicken Masala

Instructions

1. Prepare the green masala paste: In a bowl, combine 1 medium roughly sliced onion, ¼ cup fresh coriander leaves, 2 tbsp tender coriander stems, 4 roughly chopped green chillies, 1.5 inch peeled ginger, and 4 chopped garlic cloves. Transfer to a mixer grinder and grind into a smooth paste. Keep aside.
2. Cook the chicken curry: Heat 2-3 heaped tbsp mustard oil in a pressure cooker until smoky hot. Remove from flame and add 3 cloves and a splash of water to remove oil impurities. Add 2 large sliced onions and sauté until golden. Add 1 kg chicken legs without any salt or chili initially. When chicken releases water, add salt to taste, ½ tsp turmeric powder, 1 tsp degi red chili powder, and a little water. Sauté for 7-8 minutes.
3. Add masala and tomatoes: Add the prepared green masala paste and 2 diced medium tomatoes. Cook for 2-3 minutes until oil separates from the masala. Add ¼ cup water to adjust consistency and bring to a quick boil.
4. Pressure cook the curry: Cover the cooker with a lid and cook for 2-3 whistles until the chicken is cooked through. Allow the cooker to depressurize naturally.
5. Finish the curry: Add 1 tbsp ghee to the curry and simmer for a while until it thickens slightly. Transfer to a serving dish and garnish with coriander sprig.
6. Prepare Pyaz Tamatar Ki Chutney: Place a cooking rack on the gas range and roast 1 medium onion cut in half, 1 medium tomato cut in half, and 3 green chillies until charred and cooked well (about 4-5 minutes). Remove skins from onion and tomato. Grind the roasted vegetables coarsely using a mortar pestle or mixer grinder. Serve the chutney hot alongside the chicken curry.