One-Pot Chicken Curry (Pressure Cooked)

Heat mustard oil in a pressure cooker until it reaches its smoking point, then lower the heat. If using vegetable oil, heat until shimmering.

Add the bay leaf, cloves, cardamom, and cinnamon. Let them sizzle for a few seconds until fragrant.

Stir in the onion paste. Cook until the moisture evaporates and they turn a light golden brown.

Add ginger-garlic paste and sauté until the raw smell is gone.

Add the ground tomatoes. Cook until the mixture thickens and the oil starts to separate from the sides.

Add turmeric, coriander, cumin, chilli powder, kasuri methi, and salt. Sauté for a minute, adding a splash of water to prevent them from burning.

Add the chicken pieces. Sauté on high heat for 2–3 minutes to seal in the juices.

Lower the heat, cover loosely, and cook for 10–15 minutes. This allows the chicken to release its natural juices.

Pour in the hot water. Close the lid and pressure cook for one whistle. Let the pressure release naturally.

Open the lid, stir in the garam masala and fresh coriander. Adjust salt if needed.

Serve piping hot with fluffy basmati rice or soft rotis.