Green Masala Chicken in Pressure Cooker | | How to make Green Chicken Curry | Hare Masala ka Chicken

Green Masala Chicken in Pressure Cooker | | How to make Green Chicken Curry | Hare Masala ka Chicken

This Green Masala Chicken Curry is a rich, aromatic, and comforting dish with a delicious creamy twist. Made using chicken with skin, this recipe brings out a deep, traditional taste with the help of whole spices, fresh herbs like coriander and mint, and a handful of soaked cashews for natural creaminess.
The chicken is first sautéed in a freshly ground green masala paste and then pressure-cooked for just 1 whistle — resulting in juicy, tender pieces packed with flavor. A final touch of kasuri methi and garam masala adds warmth and balance to this comforting curry.
Perfect to enjoy with steamed rice, jeera rice, soft chapatis, or even Kerala-style parottas!
This is a must-try if you're looking for a unique chicken curry that’s both bold and comforting!
Ingredients :
750 gms Chicken (curry cut pieces with skin)

For Green Masala Paste :

2 medium size Onions (80 gms) roughly chopped
10 gms Ginger (roughly chopped)
20 gms Garlic (whole or roughly chopped)
2 medium size (60 gms) Tomatoes (roughly chopped)
1 tbsp Coriander Seeds (sabut dhania)
1 tsp Peppercorns (sabut kalimirch)
2 nos Cinnamon Sticks (dalchini)
3 nos Green Cardamoms (hari elaichi)
4 to 5 nos Cloves (lavang)
4 to 5 nos Green Chillies (this is less spicy ones, use as per your taste)
40 to 50 gms or a handful Coriander Leaves (roughly chopped)
18 to 20 Pudina Leaves (use as per your taste)
10 nos Cashew Nuts (soaked in little warm water for 10 minutes)

Other Ingredients :

2 to 3 tbsp Vegetable Oil (use as per your diet restrictions)
1 tbsp Clarified Butter (Ghee) - (use as per your diet restrictions)
½ tsp Caraway Seeds (shahi jeera)
1 large size (100 gms) Onion (finely chopped)
½ tsp Turmeric Powder (haldi powder)
½ tsp Salt (or as per taste)
100 ml Water (used after rinsing the blender jar) - add water as per the consistency you require
1 tsp Dried Fenugreek Leaves (kasuri methi leaves) - roasted & hand crushed
1 tsp Garam Masala Powder

Note : tsp is teaspoon
tbsp is tablespoon
Use Oil as per your diet restrictions
Use Chillies as per your spice preference
Always wash curry leaves & coriander leaves before use

For detailed recipe please watch the video 😊

Do try this recipe and write to me in the comment section how you found this recipe.
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