1 kg chicken legs
1 tbsp coriander powder
1 tbsp turmeric powder
1 tbsp ginger-garlic paste
1 large onion finely chopped
1 1/2 tsp garam masala pwd (2 inch dalchini, 2 green cardamom, 6 cloves finely ground)
2-3 green chillies slit length wise
fresh coriander leaves for garnish
1 1/2 tbsp-2 tbsp oil
salt to taste
Make a paste:
1 large onion
1/2 cup fresh grated coconut
3-4 green chillis
10-12 mint leaves
1 small bunch fresh coriander leaves
10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 minutes
Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 minutes.
Make a paste of grated coconut, onion, green chillies, mint leaves, coriander leaves, cashewnuts and keep aside.
Heat oil in a cooking vessel, add the chopped onions and green chillies and saute till transparent.
Add the marinated chicken and cook on high heat for 4-5 minutes, combining the ingredients once in a while.
Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till the oil separates.
Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker.
Pressure cook the chicken for 3-4 minutes or up to one whistle. Turn off heat and garnish with fresh coriander leaves. Serve hot .