Jhatpat Murgh Masala (Quick Chicken Curry)

Past whole week i was down with fever, so barely entered the kitchen. So the meal were pretty simple and at times takeaway from the restaurants. After full of antibiotics and complete rest i feel much better though getting tired very soon. But i am glad that i am back in my kitchen.

Today is Amal’s last exam of mid term, and i have always treated her with yummy treats on the last of her exam as a reward her hard work.

She comes around early during her exams, as soon as she comes she needs something to nibble upar n before lunch. I don’t prefer giving her anything heavy otherwise she skips lunch. As true mumbaikar even she is big fan of chaat. So decided to make a bhel for her..

Here are some bhel recipes:

Bhelpuri

Chana Zor Garam

Her face lit up after seeing bhel and that smile brought smile on my face as well.

Treat for Amal just did stop here, i had already defrosted the chicken and had planned to make Amal’ favorite

but i was feeling too drained out.

I was was in no mood to fry onion to make brown onion paste or follow any other lengthy process. Since i had already defrosted the chicken, i went ahead and decided to make Quick chicken curry or Jhatpat Murgh masala in pressure cooker.

And trust me if all your ingredients are ready it will be ready in 20-25 minutes max πŸ˜ƒ Pressure cooker is a boon for every kitchen.

Though it was quick curry it tasted good and i served it with steamed rice.

Ingredients:

800 gms Chicken with bones

1 tbsp whole garam masala

1 tsp Cumin seeds

3 onion

2 green chilies

1 tbsp garlic paste

1 tbsp ginger paste

4-5 tbsp oil

2 tbsp coriander powder

1 tbsp chili powder

1 tbsp cumin powder

1/2 tsp turmeric powder

1/2 tsp black pepper

1 tbsp ghee

1/2 tsp garam masala

Salt to taste

2 tbsp chopped green coriander

1 tbsp lemon juice

Method:

Wash chicken and keep it aside in a colander to drain.

Thinly slice the one onion and keep it aside. In a mixer jar make fine of remaining two onion and green chilies.

In presure cooker heat the oil and when it is medium hot add whole garam masala, when it get aromatic then add sliced onion. Fry until it turns golden brown.

When onion is golden add washed chicken and saute it over high flame. Let the chicken get seared and get some colors. Then add ginger and garlic paste to chicken let it cook for 2-3 minutes or until raw smell goes. Immediately add onion paste and cook on high heat , occasionally keep stirring.

Once the onion paste turns brown add all dry spices along with salt and half cup water.

Bhuno the masala on high heat. At the end add tbsp of ghee. Once the oil separates add add 1 glass hot boiling water and stir well.

Taste for seasoning, if required add more. Closed the pressure cooker lid and let it cook on high till 3 whistles.

Turn the gas at low for 2-3 minutes then switch off the flame.

Don’t open the pressure cooker immediately, let it release the pressure on its own.

Once the pressure cooker is cooled, carefully open it. Sprinkle some fresh coriander leave and lemon juice.

Serve hot with steamed rice or chapati.

For other quick recipe click the link below:

Doi Begun

Vegetable Curry

Thai Basil Chicken Curry

Paneer Butter Masala

So now you can complain that you don’t have time or energy to cook πŸ™‚

Happy Cooking

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