Wash 700-750 grams of chicken, skin out and curry cut pieces. Set aside and allow water to drip completely.
Peel skin of 3-4 medium size onions, 1 big garlic pod (about 20 -25 medium size garlic cloves) and 2” inch ginger.
In a mixer jar / blender garlic, ginger, onions, ½ teaspoon of turmeric powder and 2 tablespoon of coriander leaves.
Blend to a smooth paste without adding any water.
Take a pressure cooker, add 1.5 tablespoon of cooking oil and 1.5 to 2 tablespoon of butter.
When butter melts completely, add the above blended onion ginger garlic masala paste.
Saute for 3-4 minutes on a medium heat till raw smell goes off completely and nice aroma wafts.
Now add in chicken pieces, 1 teaspoon salt and ½ teaspoon of turmeric powder and mix well.
Cook on a medium heat till chicken releases water completely, this may take approximately about 8 to 10 minutes.
Whilst in a non-stick pan, on a medium to low flame dry roast 2.5 tablespoon red chilli powder and 3 tablespoon coriander powder till you get pungent smell of the powders. Be careful not to burn the spices. Once done, turn off the stove and immediately transfer into to the same mixer jar / blender (used earlier).
Add 2 medium to small tomatoes into the same mixer jar / blender.
Blend to a smooth paste, a red colour masala paste is ready.
Now add this red masala into the chicken and mix well.
Rinse the mixer jar/ blender with ½ cup water and add this into the chicken.
Let chicken continue to cook on medium heat.
Meanwhile, in the same non-stick pan, heat ½ teaspoon of oil.
Add cardamom, cloves, cinnamon stick, poppy seeds (kus kus) and roast for a minute.
Now add ⅓ cup of fresh grated coconut and roast along with spices for 2-3 minutes on a low heat.
Transfer all the roasted spices and coconut into the same mixer jar / blender.
Blend this into a very smooth and fine paste by adding little water gradually.
Add this coconut masala paste into the cooking chicken and mix well everything.
Add blender rinsed water about ½ cup and 1750 ml of water. You can adjust water later, if required.
Now add 2 -2.5 teaspoon of salt as per taste.
Cover the pressure cooker and bring it to 1 whistle. Alternatively, you can also cover a lid and cook for about 10 minutes on medium heat or till it comes to rolling boiling.
Turn off the stove. Allow pressure to release on its own, open lid, stir well and serve.
Serve Koli saaru with Ragi mudde and steamed rice.