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| Pressure Cooker Chicken |
Last Friday, after a long long time I decided to work from home.Whereas I was spared the troubles of office commute, but working for a long time sitting on the couch, even with occasional cups of tea in between and a late lunch of oil free parantha and alu r tarkari, made me feel quite dizzy at the end of the day.And then it occurred to me that it was the end of the work week too - which called for some weekend relaxation and calm.Because the day was pretty hectic with an abnormal diet to boot, I wanted to have a plain yet tasty dinner.Very little amount of Rice and "Pressure Cooker Chicken" - one of my most beloved recipes in such times.Not to forget Beer. Now as I am writing this piece, it is making me want to go to that day yet again!
The recipe mentioned below is for the Pressure Cooker Chicken: which involves searing the chicken in a kadai for 15 mins, and then letting it cook in a pressure cooker for a cool 45 mins - till it gets so tender that it melts in the mouth.
Preparation Time: 15 mins
Cooking Time: 60 mins.
Serves:2
Ingredients:
- Chicken: 600 gms
- Papaya: A 300 gms papaya cut into big slices.
- Potato: One large(100 gms).Cut into 2 halves
- Green Chilli - 5-6 slit.
- Coriander leaves: 3 tb sp
- Onion:150 gms. Sliced longitudinally.
- Ginger: One 1 inch piece.Crushed.
- Garlic:3-4 cloves.Crushed.
- Vegetable Oil - 1 tsp
- Sugar - 1 tsp
- Salt - To taste
Powdered Spices:
- Turmeric Powder - 2 tsp
- Coriander Powder - 1.5 tsp
- Cumin Powder - 1.5 tsp
Procedure:
Heat the 1 tsp of vegetable oil in a pan. Lower down the flame to Low once the oil is hot.
In the oil - add crushed ginger, garlic and sliced onion - all at the same time.
Sprinkle 1 tsp of sugar over the mixture and stir for 5-6 mins.
Add the chicken - and this will result in addition of a decent amount of moisture. Let the mixture sputter for sometime.
Then add all the powdered spices and salt to taste.In it add the slit green chillies.
Increase the heat to MEDIUM.
Stir the chicken pieces for 10 mins and let the spices,salt and other ingredients mix homogenously.At the end of 10 mins the chicken pieces will turn brownish from the initial pink colour .In case the chicken does not turn brown, wait till it becomes golden brown.
Then transfer all of the contents from the kadai to a pressure cooker.
Add the potato,papaya and coriander leaves.Add water depending upon the soup required.
Check for the level of salt and add more if required.
Turn the heat to low.
Seal the pressure cooker and let the chicken cook for minimum 45 mins.
In the oil - add crushed ginger, garlic and sliced onion - all at the same time.
Sprinkle 1 tsp of sugar over the mixture and stir for 5-6 mins.
Add the chicken - and this will result in addition of a decent amount of moisture. Let the mixture sputter for sometime.
Then add all the powdered spices and salt to taste.In it add the slit green chillies.
Increase the heat to MEDIUM.
Stir the chicken pieces for 10 mins and let the spices,salt and other ingredients mix homogenously.At the end of 10 mins the chicken pieces will turn brownish from the initial pink colour .In case the chicken does not turn brown, wait till it becomes golden brown.
Then transfer all of the contents from the kadai to a pressure cooker.
Add the potato,papaya and coriander leaves.Add water depending upon the soup required.
Check for the level of salt and add more if required.
Turn the heat to low.
Seal the pressure cooker and let the chicken cook for minimum 45 mins.
Once 45 mins get over - open the lid. A light, soupy and super tender chicken should be ready.
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