- With the help of a fork, prick the chicken pieces all over.
- Grind together chillies, 12 garlic flakes and half of the ginger.
- Mix chicken well with ground paste, garam masala powder, one teaspoon salt, turmeric powder, curd and half of the red chilli powder.
- Allow marinating for about half an hour.
- In a pan, roast together cloves, peppercorns, cinnamon, cardamom, almonds, cumin and coriander seeds.
- Heat oil in a pan for about three minutes. Add onions and the remaining eight garlic flakes.
- Fry until the onions are golden brown and remove. Strain oil and pour into the cooker and keep aside.
- Grind the fried and roasted ingredients and remaining ginger into a paste, adding a little water, one and a half cups from time to time.
- Remove chicken pieces—Reserve marinade. Group chicken into two batches, place cooker with oil on high heat, lightly brown each set and remove.
- To the remaining oil in the cooker, add the ground paste. Stir and fry for about two minutes.
- Add chicken pieces, marinade, tomato puree, remaining chilli powder and salt. Mix well and add the remaining water.
- Close cooker. Bring to full pressure and heat. Reduce heat and cook for five minutes.
- Remove the cooker from heat and allow it to cool naturally.
