Chicken Kharda

1. 1
   prep

   Prepare the kharda masala paste.

   1.In a blender, combine green chillies, garlic cloves, grated fresh coconut, and coriander leaves.

   2.Add 2 tablespoons of water and grind to a coarse, thick paste. Do not make it too smooth.

   3.Set the vibrant green masala aside.

   TIPPulse, don't run the blender continuously. A slightly coarse paste gives the dish its signature rustic texture.
2. 2
   prep

   Marinate the chicken.

   1.In a large mixing bowl, take the cleaned chicken pieces.

   2.Add turmeric powder and half of the salt. Mix well to coat all the pieces.

   3.Let it rest while you start the cooking process.
3. 3
   temper · ~1 min

   Make the tempering.

   1.Heat oil in a pressure cooker over medium heat until shimmering.

   2.Add mustard seeds and let them pop and splutter for 15 seconds.

   3.Add cumin seeds and sauté until aromatic, about 10 seconds.

   TIPWatch the heat carefully. Burnt mustard seeds will turn the whole dish bitter.
4. 4
   saute · ~5 min

   Sear the chicken.

   1.Add the marinated chicken pieces to the pressure cooker.

   2.Sear the chicken on medium-high heat, stirring occasionally, until it is lightly browned on all sides and no longer pink, about 5 minutes.

   TIPDon't overcrowd the cooker. Searing in batches is better than steaming the chicken.
5. 5
   mix

   Add the kharda masala paste.

   1.Lower the heat to its minimum setting.

   2.Add the ground green kharda masala to the seared chicken.

   3.Mix everything thoroughly so the masala coats every piece evenly.

   TIPKeep the heat low when adding the fresh green paste to prevent it from turning bitter and to preserve its pungent raw aroma.
6. 6
   pressure cook · ~10 min

   Pressure cook the curry.

   1.Add water, the remaining salt, and give it a final good stir.

   2.Close the pressure cooker lid and put on the whistle.

   3.Cook on medium heat for 2 whistles, then turn the heat to low and cook for 10 more minutes.

   4.Turn off the heat and let the pressure release naturally.

   TIPA natural pressure release is crucial here; it allows the chicken to finish cooking gently and soak up the green masala flavors.
7. 7
   mix · ~3 min

   Finish and adjust the gravy.

   1.Once the pressure is fully released, open the lid.

   2.If the gravy is too thin, simmer on medium heat for a few minutes until it reaches a thick, coating consistency.

   3.Sprinkle garam masala and add lemon juice. Stir gently.
8. 8
   rest · ~5 min

   Rest the curry for 5 minutes before serving.

   Letting it rest off the heat allows the sharp, raw notes of the green masala to mellow and meld perfectly with the chicken fat.

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