The ingredients needed for this are in the title itself. Super simple but there is one step, which needs to be done carefully.
- Chicken, preferable a couple of thighs and legs. Make slits for the spices to get in.
- Garlic pods, as much as you dare. I used a little more than a fistful.
- Four or Five, dry red chilies.
- A pinch of turmeric.
Grind the garlic and chilies into a course paste. Keep the chicken ready before proceeding to the next step.
Saute the garlic paste in two tablespoons of hot oil in a pressure pan. BE CAREFUL. The garlic paste must not burn. Keep stirring it. If it feels like its gone too hot, get it off the stove. It should be a mild shade of brown. Also remember that when you are doing this a very strong and pungent smell of garlic will hit you hard. When this smell stops, you are ready to add the chicken. Do it as soon as possible.
Coat the chicken with the garlic paste. Use the moisture being released by the chicken to de-glaze the pan. When the pan is clean, add either chicken stock or plain water. About a cup is more than adequate. Close the lid but do not put the weight on the pressure cooker. 10 mins on low heat.
Open the cooker and cook at high heat till the liquids are reduced to a thick saucy consistency.