Instant Pot Spicy Pepper Chicken Gravy (IP Milagu Kozhi Gravy)

If you like to eat a finger licking spicy chicken dish then this can be definitely in your menu. Vegetarians can definitely give it a try with mushrooms and soya chunks following the same method. I have already posted country style chicken curry, mom's chicken curry, zero oil mushroom gravy, peas gravy, soya chunks gravy, shrimp gravy, turkey gravy, garlic pepper chicken.

Cooking time: 10 mins

Serving: 3

Ingredients:

Chicken - 500 gms
Onion - 1 (big, thinly sliced)
Tomato - 1 (big, thinly sliced)
Ginger garlic paste - 1 tbsn
Red chilli - 6 (broken)
Turmeric - 1/4 tspn
Cinnamon - 1 inch
Cloves - 4
Curry leaves - few
Sesame oil - 2 tbsn
Salt to taste

To roast and grind:

Peppercorns - 1 1/2 tbsn
Fennel seeds - 1 tspn
Cumin seeds - 1 tspn

Method:

1. Grab all the ingredients. Dry roast the ingredients for it and grind it into a powder.

2. Switch on the IP. Add oil, cinnamon, cloves. Add red chillies.

3. Add onion and saute till it becomes light golden brown.

4. Add ginger garlic paste and saute till the raw smell goes.

5. Add tomato and saute till it becomes mushy. Add turmeric, salt, grinded powder. Mix well.

6. Add chicken, saute for a minute.

7. Add 1/4 cup of water. Add few curry leaves.

8. Close the lid. Press the manual for 5 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

9. Open the lid. Garnish with curry leaves.

10. Finger licking spicy pepper chicken gravy is ready to serve.

Notes:

If you want the recipe in a kuzhambhu (curry) form add 1/2 cup of water. This recipe tastes great either as kuzhambhu or semi gravy.
If you want this in a sukka (dry) version transfer the gravy to an iron kadaai. Saute well till it becomes dry 😋😋 to give yummy taste.
You can serve this pepper chicken gravy with many dishes like plain rice, chappathi, poori, parotta, aapam and spongy dosas.