Recipe

• 750 gm chicken, cut into curry pieces
• 2 medium sized onions, diced finely
• 3 medium sized tomatoes, chopped
• 2 potatoes, chopped
• cooking oil 

Spices

• 2 tbsp ginger & garlic paste
• 1 tsp red chilli powder
• 1 tsp Kashmiri mirchi powder (optional, as it will only red colour to the curry)
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder (or any mix masala)
• salt to taste

Whole spices

• 5-6 bay leaves
• 2-3 pods of cardamom (elaichi)
• 5-6 peppercorns
• 2-3 cloves

• In the pressure cooker or pressure pan add 3 tbsp oil and let it heat 
• add all the whole spices and let then change their colour in the hot oil
• add diced onions and let them be golden brown
• add ginger & garlic paste and sauté well
• add the chicken pieces and mix again
• keep mixing the chicken ocationally so that it wont stick to the pan for around 3-4 mins
• add all the spices – turmeric, red chilli, kashmiri red chilli and garam masala
• mix them well with the chicken
• add the chopped tomatoes and gently mix them with the chicken so that you wont break the chicken pieces while mixing
• arrange the chopped potatoes on the top of the chicken mixture
• add very little water. As the chicken starts to cook, it will release its own water & so will the tomatoes
• add salt to taste & cover the pressure cooker
• allow 3-4 wistles, and switch off the gas/heat
• give enough time for the cooker to cool down, and let its pressure release
• open the cooker, switch on the gas/heat again and let the curry boil for another 2-3 mins
• optional- squeeze some fresh lemon juice on the curry and also add some chopped coriander to garnish

Tips: 

• The quantities and combinations of these spices can be mixed and played around with based on your taste
• goes well with Rice / Roti / Chapati / Bread

Serve Hot and Enjoy!!!