This fragrant chicken dish is pressure cooked in just minutes, and can easily be seasoned to suit your family’s taste. Sure to become a household favourite.
- 1kg boneless diced chicken
- 1 tbsp yoghurt
- 4 tbsp garam masala
- 1 tbsp oil
- 3 green chillies
- 1 tbsp ginger and garlic paste
- 1 tsp turmeric
- 200g tinned tomatoes
- 2 onions, chopped
- 1 litre hot water
- Salt to taste
- Coriander to garnish
Marinate the chicken with the yoghurt, 2 tablespoons of garam masala, and ½ tablespoon of ginger and garlic paste. Refrigerate overnight. Remove and bring to room temperature before cooking
Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin. Allow to preheat for 5 minutes.
Add the oil to the pot. When the oil begins to sizzle, add the onions and chillies. Stir until the onions are soft.
Add the chicken and fry until the chicken pieces start to become opaque.
Add the tinned tomatoes, remaining 2 tablespoons of garam masala, the turmeric, salt, and remaining ginger garlic paste and stir.
Add the hot water and stir until thoroughly mixed.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to Set time to 10 minutes and select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Serve with coriander to garnish.