Home Style Chicken

It’s how my mom makes it and I just love how juicy the gravy and chicken is. It is an Indian cuisine and you must have a pressure cooker


  1. For marination
  2. 500 grams Non GMO Chicken
  3. 25 grams Coriander
  4. 5 cloves Garlic
  5. 2 Green Chili
  6. 1 Ginger
  7. 1 tablespoon Chili Powder
  8. 1 tablespoon Coriander Powder
  9. Half teaspoon Turmeric Powder
  10. 4 tablespoons Olive Oil
  11. 1 tablespoon Salt
  12. 1 tablespoon Everest Tandoori Chicken Masala
  13. For the Gravy
  14. 2 Small Onions
  15. 1 Tomato
  16. 3 tablespoon Oil
  17. 2 pieces Clove
  18. 2 Pieces Peppercorn
  19. 1 Small Bayleaf
  20. 1 Small piece of Cinnamon
  21. 1 teaspoon Cumin
  22. 50 grams Fresh Corriander Leaves
  23. 1 tablespoon Everest Chicken Masala
  24. 1 tablespoon Everest Tandoori Chicken Masala


  1. For making the gravy, in a blender put one onion, one tomato and a little ginger, garlic and chilli. Blend them together until it becomes a smooth paste. Chop one onion and put it aside for sautéing

  2. Take a pressure cooker and put some oil to heat. We have to remember that we have put oil in marination as well. After oil is heated put peppercorn, cumin, bayleaf, cinnamon and clove (also known as Khada Masala) in the oil. Let them cook for a minute and then add chopped onions in it and sauté until the onion turns golden brown. At this phase you can remove the Khada Masala if you want. I like to keep it till the end as it gives out fantastic aromas.

  3. Once the onion is sautéed put the paste that we blended before and put salt, chili powder, corriander powder, turmeric and chicken masala. Let it cook until the gravy is cooked and then add chicken and let it cook for 5 minutes. Keep stirring continuously so the chicken gets cooked evenly. Put some fresh chopped corriander in it and add some water in it. Now close the lid of the pressure cooker and cook it for 2-3 whistles.

  4. Once cooked take it off the flame and leave it aside until all the steam is released from the cooker. Open it check for the flavours and seasonings. And add some more fresh corriander and serve. It tastes best with cumin rice or chapati

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