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.


Send feedback