Pressure Cooker Ginger Chicken

Name: Pressure Cooker Ginger Chicken
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm boneless chicken; For the marination:; 1 tbsp kashmiri chilli powder (more for colour than heat); to taste Salt; Juice of half lime/lemon; 1 tsp light soy sauce; 1-2 tbsp freshly grated ginger; For the onion paste:; 1 large red onion cubed; 3 cloves garlic peeled and chopped; 2 inch piece of ginger peeled and chopped; For tomato puree; 1 large tomato; 2 Medium size tomato chopped; For the gravy/sauce:; 1 large green chilli/jalapeno sliced; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp garam masala powder (or any other curry powder you have); 1 tbsp coriander powder; 1-2 tbsp tomato ketchup or sauce; to taste Salt; 3 tbsp oil; For garnish:; As needed Finely julienned ginger and finely chopped cilantro for garnish; Optional add in:; A pinch Tandoori red colour

Vanitha Bhat @cook_10017275

Fragrant and flavorful, yet simple and quick saucy chicken curry with the essence of ginger and some simple pantry ingredients, perfect with rice or just a soft roti or paratha!

Vanitha Bhat @cook_10017275

Fragrant and flavorful, yet simple and quick saucy chicken curry with the essence of ginger and some simple pantry ingredients, perfect with rice or just a soft roti or paratha!

Saved

Ingredients

4 servings

500 gmboneless chicken
For the marination:
1 tbspkashmiri chilli powder (more for colour than heat)
to tasteSalt
Juice of half lime/lemon
1 tsplight soy sauce
1-2 tbspfreshly grated ginger
For the onion paste:
1large red onion cubed
3 clovesgarlic peeled and chopped
2 inch piece of ginger peeled and chopped
For tomato puree
1large tomato
2 Medium size tomato chopped
For the gravy/sauce:
1large green chilli/jalapeno sliced
1/2 tspturmeric powder
1/2 tspred chilli powder
1/2 tspgaram masala powder (or any other curry powder you have)
1 tbspcoriander powder
1-2 tbsptomato ketchup or sauce
to tasteSalt
3 tbspoil
For garnish:
As neededFinely julienned ginger and finely chopped cilantro for garnish
Optional add in:
A pinchTandoori red colour

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Steps

1

To marinate the chicken:
Clean, wash and cut chicken into bite-sized pieces. Add grated ginger/ginger paste, Kashmiri chilli powder, soy sauce, lime juice and some salt. Mix well and leave to marinate while you prep the other ingredients.
2

To make the onion paste:
Blend 1 large red onion, 3 to 4 cloves of garlic and ginger into a fine paste.
3

To make the tomato puree:
Blend chopped tomatoes in a blender to a fine puree.
4

To sear the chicken:
Heat oil; and fry marinated chicken until lightly cooked and seared. If water is released, drain and continue to fry. Remove when slightly seared.
5

To make the gravy/sauce of Ginger Chicken:
In the same oil (if needed, add more oil) add the onion paste and fry on medium low heat until raw smell of the spices goes. Stir in sliced green chilies and fry again.
Add tomato puree and cook for about a minute, stirring constantly.
Sprinkle spice powders: ½ tsp garam masala powder, 1 tablespoon coriander, ½ tsp turmeric powder, ½ tsp red chilli powder and sauté.
Fry until oil separates; about 1 to 2 minutes.
6

Add the sautéed chicken, any gravy that you drained earlier, 1 tbsp tomato ketchup and salt to taste,. Mix well and cook on pressure for 6 minutes after first whistle; if needed, add some water.
When pressure is released, open the pan, mix well and transfer to serving dish.
7

Garnish with finely julienned ginger, cilantro and serve hot with rice!
Enjoy and Happy Cooking!
8

Adjust the amount of spices and ketchup according to taste.
I have used light soy sauce, as dark soy sauce will take away from the original reddish, orangish (if there is a wors like this!) colour of the dish I grew up with! #chicken