PREPARATION

1. Take a pressure cooker, add 630 grams chicken, 200 milliliters water, 1/2 teaspoon salt, 2 teaspoons vinegar and cover it with lid.
2. Cook until you hear 1 whistle.
3. Open the lid and remove it from heat.
4. Heat 1 tablespoon oil in a skillet, add 160 grams onions and fry till translucent.
5. Add 160 grams bell pepper and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Remove it from heat and keep aside.
8. Heat 1 tablespoon oil in a another skillet, add the boiled chicken and mix it well.
9. Cook until it turns golden brown in color.
10. Remove it from heat and keep aside.
11. Heat 1 tablespoon oil in a another skillet, add 1 1/2 tablespoons garlic, 1 tablespoon ginger and stir well.
12. Then, add the cooked veggies and mix it well.
13. Add 1 tablespoon green chili, 1/2 teaspoon salt and mix it well.
14. Add 2 tablespoons green chili sauce, 60 grams ketchup, 1 tablespoon soy sauce and mix it again.
15. Cook for 3 - 5 minutes on medium heat.
16. Now, add 200 milliliters water and mix it well.
17. Bring it to a boil.
18. In a bowl, add 2 tablespoons corn flour, 70 milliliters chicken stock and mix it well.
19. Pour the mixture into a skillet and mix it well.
20. Bring it to a boil.
21. Now, add the cooked chicken and mix it well.
22. Cook for 5 - 7 minutes on medium heat.
23. Remove it from heat.
24. Garnish with spring onions.
25. Serve hot.

Dum Chicken Masala

Servings - 2 - 3

INGREDIENTS
Milk - 2 tablespoons
Saffron - 1/4 teaspoon
Coconut - 30 grams
Almonds - 2 tablespoons
Cashews - 2 tablespoons
Water - 45 milliliters
Oil - 2 tablespoons
Onions - 170 grams
Chicken - 730 grams
Yogurt - 170 grams
Ginger garlic paste - 2 tablespoons
Green chili - 2 teaspoons
Coriander - 10 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Turmeric - 1/2 teaspoon
Garam masala - 1 teaspoon
Black pepper - 1/2 teaspoon
Cardamom powder - 1/4 teaspoon
Coriander powder - 2 teaspoons
Lemon juice - 1 tablespoon
Oil - 2 tablespoons
Coriander - for garnishing