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Chicken Curry Pressure Cooker




Source of Recipe


Epicurious


Recipe Introduction


1/29/2014. EXCELLENT. Needed more heat though.


Recipe Link: http://www.bonappetit.com/recipe/indian-chicken-curry

List of Ingredients





Chicken
1cup plain yogurt
6 garlic cloves, crushed
2 tablespoonsfresh lemon juice
1 tablespoongrated peeled ginger
1 tablespoongaram masala
1 tablespoonkosher salt

(I used Penzeys Maharajah Curry for all the below spices - about 1.5 tablsepoons of it)
1 tablespoonturmeric
1 teaspoonground cumin
1 teaspoonground coriander
1/2 teaspooncayenne pepper
1/4 teaspoonground cardamom
21/2-pound chicken breasts, cut into 1 1/2-inch cubes (I used boneless chicken thighs)


Curry
6 tablespoons(3/4 stick) unsalted butter, divided
1 large onion, finely chopped
3 garlic cloves, crushed
1 1/2 teaspoonsgrated peeled ginger
1 tablespoongaram masala
1/2 teaspooncayenne pepper
1 28-ounce can crushed tomatoes
1cupheavy cream
8cupscooked rice


Recipe




Chicken

Combine the first 11 ingredients in a large bowl; add chicken and let stand at room temperature for 30 minutes.



Curry

Press Warm; set timer for 30 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Melt 3 Tbsp. butter in the pot. Working in batches, add marinated chicken and sear until lightly golden. Transfer chicken to a plate. Add remaining 3 Tbsp. butter and onion to the pot. Cook, stirring often, until onion is golden brown, about 8 minutes. Add garlic and ginger and cook, stirring often, for about 2 minutes. Add garam masala and cayenne and cook, stirring often, until fragrant, about 1 minute. Add tomatoes and cream and cook for 2 minutes. Add reserved chicken and lock the lid in place, making sure vent is sealed. Press Warm; set timer for 18 minutes and press Start again to cook.


Let pressure release naturally. Remove lid and press Start again to cook until sauce reaches desired thickness. Press Cancel to stop cooking. Serve with rice.