Pressure Cooker Chicken Curry

In a large bowl, combine the chicken, yogurt, ginger-garlic paste, red chili powder, and turmeric powder.

Mix everything thoroughly by hand until the chicken is well-coated with the marinade.

In a hand chopper, add quartered onion, garlic cloves, and green chilies. Pull the cord to finely chop them together.

Separately, finely chop the tomatoes.

Heat oil in a pressure cooker. Add the chopped onion mixture and sauté until fragrant.

Add the marinated chicken to the cooker and stir well to combine with the sautéed mixture.

Pour in water and sprinkle dried fenugreek leaves (kasuri methi) over the chicken.

Close the pressure cooker lid and cook for one whistle over medium heat.

Once the pressure releases naturally, open the cooker. The chicken curry is ready. Garnish with fresh cilantro and serve.