Chicken Curry

1.1. Heat Oil: In a pressure cooker, heat oil and add the bay leaf.

2.2. Sauté Onions & Garlic: Add sliced onions and garlic; sauté lightly (don’t cook completely).

3.3. Add Chicken: Add the cleaned chicken and sauté for 1 minute.

4.4. Season: Add kasuri methi and salt. Cook briefly on low flame.

5.5. Prepare Curd Mix: In a bowl, whisk curd with chili powder, kasuri methi, garam masala, chicken masala, turmeric, and ginger-garlic paste.

6.6. Add Mix: Pour the curd mixture into the cooker and mix well.

7.7. Pressure Cook: Close the lid and cook for 10 minutes or 4 whistles on low flame. (Do not add water.)

8.8. Serve: Let the pressure release naturally. Serve hot with rice or roti.