Heat 1 tbsp oil in a pressure cooker. Add sliced onion and cook till it browns.
Add crushed ginger & garlic. Cook for 3-4 mins, till the raw smell goes.
Add kashmiri chilli powder, coriander powder, turmeric and fennel powder. Cook for 3-4 mins, till the raw smell goes and oil starts appearing. You may add 1-2 tbsp water to bring together the masala.
Add sliced tomatoes and salt. Cook till it becomes soft.
Add cleaned chicken pieces and mix well. Make sure the chicken pieces are coated with masala.
Add 1 1/4 cup water, bring it to boil. Close the cooker and put the weight on. Pressure cook till 1 whistle, on highest flame. Reduce flame to lowest and cook for 5 more mins. Switch off the gas and let pressure drops completely.
Separate the gravy and chicken pieces. In a deep and wide pan, heat 2 - 3 tbsp oil. Shallow fry the chicken pieces, till it becomes a golden brown color.
In the same pan (add oil, if required), add sliced small onion, green chilli (if using) and curry leaves. Fry it till it becomes golden.
Add the gravy to this and cook it for 5-7 mins, till it reduces a bit.
Add fried chicken pieces to this and mix well. Make sure the chicken pieces are covered with gravy. Cover and cook on lowest flame for 5 mins. Switch off the gas and let the curry rest for half an hr, before serving.
If you are planning to serve it for guests, I recommend you make it one day in advance. I felt the flavor is better on second day ;)
This Fried Chicken Curry was printed from https://mariasmenu.com/spicy/fried-chicken-curry.
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