Ingredients :
Bay leaf - 1
Star Anise - 1
Stone flower - 2
Onion -1( Finely chopped)
Ginger gerlic paste- 2 tsp
Green chili - 1
Turmeric powder - pinch
oil - 3 tbsp
Salt- To taste
Marinate :
Chicken - 1/4 kg( with bones )
Chili powder - 1 tsp
Coriander powder - 2 tsp
curd- 2 tsp
Salt- To taste
To Grind :
Coconut - 1/2 cup
Cashew - 6
Method :
1. Add chili powder, coriander powder, salt, curd to chicken and marinate for 30 minutes to 1 hour.
2. Add Oil to the cooker, once the oil is hot add bay leaf, star ansil and Stone flower.
3. Add finely chopped chopped onion and cook until it is translucent
4. Add green chilli and saute it for a minute
5. Add ginger garlic paste and cook until raw smell leaves
6. Add pinch of turmeric and the marinated chicken, Cook until the water oozes from the chicken and oil separates
7. Grind coconut and cashew to fine paste and add it to the chicken
8. Add 1/2 cup of water and salt to taste. Close the cooker, keep the flame in simmer and cook for 10 minutes
9. Open the cooker once the pressure is released and garnish with coriander
Notes :
- You can add 1/2 tomato after adding ginger garlic paste as a modification
- If you want the curry to the bit thick reduce the water quantity