- 6
Ingredients
- 1 1
- 3 - to 3 1/2-pound chicken, cut up
- 1 1/2 1 1/2
- cups water
- 1/2 1/2
- cup plain yogurt
- 1 1
- tablespoon lemon juice
- 2 2
- cloves garlic, minced
- 2 2
- teaspoons grated fresh ginger
- 1 1
- teaspoon ground turmeric
- 1 1
- teaspoon salt
- 1 1
- teaspoon paprika
- 1 1
- teaspoon curry powder
- 1/4 1/4
- teaspoon pepper
- 2 2
- tablespoons vegetable oil
- * * * *
- 2 2
- teaspoons cornstarch
- 2 2
- teaspoon cold water
Preparation
Step 1
Place chicken in single layer in shallow glass casserole. Mix 1 1/2 cups water, yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper. Pour over chicken. Marinate in refrigerator 1 hour. Remove chicken from marinade, brushing off and reserving as much marinade as possible. Heat oil in 4- or 6-quart pressure cooker over medium heat. Brown chicken, a few pieces at a time. Return all chicken to pressure cooker. Pour reserved marinade over chicken. Close cover securely. Place pressure regulator on vent pipe. COOK 8 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove chicken. Keep warm. Mix cornstarch with 2 teaspoons cold water. Stir into cooking liquid. Cook and stir until sauce boils and thickens. Pour sauce over chicken.