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Wednesday, April 19

Pressure-cooked tandoori-style chicken


Yogurt, plain
2 cups
Turmeric, ground
1 teaspoon
Salt
½ teaspoon
Garlic, minced
1 clove
Cayenne
Pinch
Garam masala
1 teaspoon
Lemon juice, fresh
1 teaspoon
Sugar
2 teaspoons
Chicken breasts, boneless, skinless
8
Oil, canola
2 tablespoons
Chicken stock
½ cup
Rice, cooked

Cilantro, chopped

Note: This recipe uses an Instant Pot.
  1. In a large mixing bowl, whisk together the yogurt, turmeric, salt, garlic, cayenne, garam masala, juice, and sugar. 
  2. Place the chicken in a large resealable plastic bag, and pour the marinade over the chicken. 
  3. Seal the bag, and refrigerate for at least 4 hours or overnight. 
  4. Remove the chicken, and reserve the marinade. 
  5. Press Sauté and heat the pot until the indicator reads Hot
  6. Add the oil and swirl the pot to evenly coat, then brown the chicken on all sides; press Cancel
  7. Add the marinade with the stock, lock the lid, press Poultry, press Adjust to select More, and cook for 5 minutes. 
  8. Release the pressure naturally, and remove the lid. 
  9. Using a slotted spoon, transfer the chicken to a bowl and keep warm. 
  10. Press Sauté and simmer the sauce is reduced and thickened, about 10 minutes. 
  11. Return the chicken to the pot, and serve with rice garnished with cilantro. 
Recipe adapted from The Easy Pressure Cooker Cookbook.

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