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Indian Recipe : East Indian Chicken

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    Source: www.chinesefood-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, C
    MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 (3-pound) chicken, cut up

    2. 1 cup water

    3. 1/2 cup plain yogurt

    4. 1 tablespoon lemon juice

    5. 2 cloves garlic, minced

    6. 2 teaspoons grated fresh ginger OR 1/2 teaspoons ground ginger

    7. 1 teaspoon turmeric

    8. 1 teaspoon salt

    9. 1 teaspoon paprika

    10. 1 teaspoon curry powder

    11. 1/4 teaspoon pepper

    12. 2 tablespoons vegetable oil or olive oil

    13. 2 teaspoons cornstarch

    14. 2 teaspoons cold water

    Instructions Jump to Ingredients ↑

    1. Place chicken in a single layer in a glass or pottery dish. Combine water, yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour.

    2. Remove chicken from marinade, brushing off as much of marinade as possible (reserve marinade). Heat oil in a 4- or 6-quart Presto pressure cooker. Brown chicken, a few pieces at a time; set aside.

    3. Return all chicken to pressure cooker. Pour marinade over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken pieces to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Pour sauce over chicken.

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