Tarriwala Murg ka salan

For masala paste
One large sliced onion
1TB coriander seeds
1/2TB Cumin seeds
1/4tsp fennel seeds
2 dried Kashmiri chili
1 black & 2 green cardamom
1/4 inch cinnamon
1 bay leaf
1 mace
1 star anise

Chicken marination (30min)
430gm chicken
1 large diced potato (optional)
Salt
1/2TB Kashmiri Chili Powder
1/4tsp turmeric powder
Juice of half lemon

Other ingredients
2TB ginger garlic paste
1 large grated tomato
Chopped cilantro
250ml hot water
15ml + 30ml oil
Salt ( chicken is marinating in salt)

Method:
1. Heat 15ml oil and fry onions until soft
2. Add all the whole spices (under masala paste), fry for about 2-3min medium low. Cool down. Grind to a smooth paste
3. Heat rest of the oil in a pressure cooker. Add ground masala paste. Fry until oil separates
4. Add ginger garlic paste. Fry for 2-3min
5. Add tomato paste, salt and fry well for 4-5 min stirring until oil starts to float
6. Add marinated chicken+potato and fry on high for 5 min
7. Add chopped cilantro, pour hot water
8. Pressure Cook one whistle on high and lowest for second. Turn off heat. Let pressure settle
9. Ready to serve
10. ** you may adjust water and cooking time based on your pressure cooker. My pressure cooking time was 8-9min