Red Chicken Curry

Why "Red Chicken Curry"? 
Well, first of all, because this isn't really some kind of official recipe - not that there are really all that many "official" recipes for most Indian dishes, but, well there you are.
And secondly because when I made this, I decided to actually get the dish to come out red (like in the restaurants, y'know?) and added red food coloring. And, well, turns
out that the food coloring was pretty potent, and turned the dish not just red, but RED.
So, there you go...

Anyhow, it's good, really really good - recipe below.

Marinate the chicken

• 1.5 lbs chicken thighs (leave the bone in, and the skin on)
• 1 clove ginger chopped into wee tiny bits
• 1" ginger grated
• 1 tsp kashmiri red chilli powder
• Juice of 1 lemon
• 1 cup yoghurt

Put all this in a bowl, mix thoroughly, and let it sit for at least 30 minutes, and preferably overnight, in the fridge.

Masala Powder

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 tsp black peppercorns
• 4 dry red kashmiri chillies

Roast the above in a pan - dry, no oil!! - till they give off a pleasant aroma.  Make sure you don't burn anything!  Let it cool, and then grind into a fine powder (I have a coffee grinder that I use for just this kinda stuff)

And now make it!
Collect the following Ingredients

• 4 tbsp ghee
• 2 black cardamom (crushed slightly, so that the skin splits)
• 2" cinnamon (the real thing preferably!)
• 1 medium onion diced
• 1 clove garlic diced into wee tiny bits
• 1 6oz can of tomato paste
• 1 green chilli (thai or serrano) sliced down the middle lengthwise
• 1 cup yogurt, with 1 tsp flour stirred well into it.
• 1 cup water
• 1/2 tsp red food coloring (i used this)

Heat 3 tbsp ghee in a pressure cooker till it is melted.
Add the black cardamom and cinnamon, and let it sizzle for around 30 seconds.

Add the onions, and let the whole thing cook - stirring occasionally - on low heat till they are golden brown

Add in the garlic, stir, and let it cook for another few minutes, till the raw odor goes away. (seriously, no more than a few minutes)

Add in the Masala Powder from above, along with the last 1 tbsp ghee, and mix well.  Stir frequently to make sure that it doesn't burn.  Don't worry about it sticking to the bottom of the pressure cooker, just don't let it get black and burn!  (This part should take, oh, maybe another 1.5 minutes)

Add in the tomato paste, and gree chilli, and mix well.  Turn the heat up to medium.
At this point, you probably want to scrape the bottom of the pressure cooker so that the stuff that is stuck there gets unstuck. And trust me, you want to do it, because those lovely lovely maillard reactions will have created all sorts of unctuous goodness there!
Cook this stirring constantly for around 5 minutes.  Eventually you'll see the oil starting to separate from the tomato/onion mix.  If you don't, don't worry, 5 minutes in total should do the trick.

Add in the marinated chicken (with the marinade!), along with the yoghurt mixed with flour, 1 cup of water, and red food coloring, and mix everything thoroughly.

Put the lid on the pressure cooker, get the steam up (to "high", or whatever your equivalent is on the pressure cooker), and let it cook for around 14 minutes. Hey presto, you're done!
(And yeah, if you really feel like it, you can now add around 1/2 tsp garam masala.  It's not really necessary though...)

Serve with rice, and a crisp/dry sparkling wine, and enjoy!