Pressure Cooker Chicken

Ingredients

3-4 Onions
2-3 Tomatoes
Pick a few aromats on whatever is available. eg. Elaichi, Dalchini, Laung, Bay Leaf

Cut onion into lamba bits
Cut tomatoes into quarters and purée them with curry leaves and green chilli. Keep ready when cooking.
Wash chicken with water and ensure it’s at room temperature. Season it with salt and pepper. (This will help when frying chicken later) ** If chicken was in freezer, wash chicken with water and then out in a container with hot water. Let it remain in the container for a good 10 mins. Should bring most of it to room temp.

Heat 2 spoons(you use to eat) of oil. Oil in Pressure cooker on high flame
Put aromats in oil and wait till it smells good
Add Onions and fry in the oil
A minute after adding onions, add Ginger Garlic paste, it should smell nicer in a minute
Reduce the flame to medium.
Add all the other powders to the onion. Hing should be max 1/4th spoon. Rest go for 1-2 spoons. Go easy on garam masala. Go hard on chicken masala.
Add salt to the mix.
Fry for a couple of minutes. Then add pureed tomatoes. Let it cook with the onions until raw smell goes away.
While tomatoes cook, heat 3 spoons of oil in a separate pan and get it hot on a high flame. Fry chicken until slightly opaque. Don’t fully cook the chicken. Jut let if char(thanks to salt + pepper). This will give a new dimension to the overall flavor of the chicken itself.
Once the tomatoes look like they’ve been cooked out, add chicken from the other pan.
Mix everything in the pressure cooker and let them know each other for a minute or 2.
Add water so that 3/4th of the ingredients are submerged. Make sure to scrape the good stuff from the bottom of the pressure cooker into the water. Check and see if it contains enough salt, if not, add more. But not too much, the water will reduce and the mix will get saltier.
Put the pressure cooker lid on and cook on medium flame till 1 whistle. Cook on low flame for 8-10 mins after the first whistle.