Ingredients:

1 whole chicken, cleaned

15-18 shallots / 1 big onion, chopped

10 garlic cloves

big piece ginger, chopped

1 big tomato, chopped

18-20 whole kashmiri chillies

1 tbsp vinegar

a handful coriander leaves

1 tbsp coriander powder

1 tsp garam masala

1/2 tsp turmeric powder

salt to taste

2 tbsp + 4 tbsp oil

1/2 tsp pepper powder

1 tbsp tomato sauce

Preparation:

1. Clean the whole chicken both inside and outside and make slits over the thicker parts of the chicken.
2. Soak kashmiri chillies in warm water for at least 15 minutes.
3. Grind together shallots, garlic, ginger, chopped tomato, soaked kashmiri chillies, vinegar and coriander leaves to a paste.
4. In a bowl, add the ground paste, coriander powder, turmeric powder, garam masala , 2 tbsp oil and salt and mix well,
5. Marinate the cleaned chicken with this paste both inside and outside and keep it covered in the refrigerator for minimum 4 hours or overnight.
6. Transfer the marinated chicken to a pressure cooker along with its masala and cook at high flame for 1 whistle and then at low flame for 1 whistle.
7. Heat 4 tbsp oil in a deep frying pan and add the cooked chicken and fry on all the sides at medium flame. Then transfer it to a serving plate.
8. In the same pan with oil, add the remaining gravy in the cooker and saute at medium flame till the gravy thickens and the oil separates.
9. Add pepper powder and tomato sauce into this and mix well and cook till the oil separates. Switch off the flame.
10. Then pour this prepared masala / gravy over the chicken and serve hot...