Murg ka salan (Curried chicken)

You need to make this to know how different one curry can get from another, although you may be using the same set of ingredients. Here, the spices are very minimalistic and its the slight variation in the order of  what ingredient goes when, that marries the flavor of chicken and the spices perfectly, and makes it so delectable. Go ahead and try this, you will be pleasantly surprised. And this is super quick for a chicken recipe.

You need:

Chicken - 250 grams (preferably with bones)

Onion - 1.5 medium size (thinly sliced)

Ginger - 1/2 inch

Garlic  - 2-3 cloves

Green chili - 1-2 (depending on how hot you can handle)

Shahi jeera - 1/2 tsp

Garam Masala - a little more than 1/4 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Red chili powder - 1/2 tsp

Oil - 3-4Tbsp

Tomato paste - 1 tsp

Salt

Kasuri methi - 1 tsp

1. Heat oil in a pressure cooker. Fry the onions till golden brown or caramelized. Add 1/2 cup water and pressure cook it till you get 2 whistles.
2. Once the lid pressures release and lip opens bring flame to high till all the oil separates. Add the chicken and fry for a min on high flame. Cover the lid (don not put on pressure), reduce heat and cover till cooked half way. 
3. Bash up ginger garlic and green chili into a coarse paste in a mortar-pestle and add to the chicken.
4. Now add shahi jeera, garam masala, coriander powder, turmeric powder, red chili powder (all of them together) and salt into the chicken. Fry for 3-4 min. 
5. Add tomato paste and cook for 2-3 min more. 
6. Add water as per the consistency you desire, and cook till done.
7. Add coriander leaves and finally powdered kasuri methi (just rub it between both palms)
8. Serve hot with butter rotis or parathas!

* You fry the onions and pressure cook it,without any spices or chicken. This is done so that when you cook this onion second time with the chicken, the onions form a thick and rich gravy, but the chicken at the same time doesn't overcook.