Category
Main Dishes
Servings
6
Ingredients
- 6 chicken legs and thighs
- Sea salt
- Black pepper
- 3 T ghee
- 1 onion, small dice
- 4 cloves garlic, grated
- 2 T fresh ginger, peeled, grated
- 2 T tomato paste
- 2 t garam masala
- 2 t ground cumin
- 2 t ground turmeric
- 1 t ground coriander
- 1 t cayenne pepper
- 1 t ground cardamom
- 8 c chicken stock
- 1 c tomato puree
-
½ c heavy cream
- 1 lb Yukon Gold potatoes, quartered
- Plain yogurt (for the side)
- Fresh mint (for garnish)
- Naan
- Cooked basmati rice
Directions
- Season chicken with salt and pepper, set aside.
- Set pressure cooker to "sear", add ghee, and press "start/stop". Add chicken in batches, skin-side down first, and cook until golden brown. Remove chicken, set aside.
Add onions, garlic, and ginger. Sauté until onions are translucent. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom. Mix well and cook until tomato paste starts to darken. Return chicken to cooker. Add stock, tomato puree, and cream. Season with sea salt and fresh ground black pepper.
- Close and lock lid, set pressure cooker to "poultry", adjust time to 12 minutes, and press "start/stop". When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and add potatoes.
- Close and lock lid and set pressure cooker to "potatoes", adjust time to 4 minutes and press "start/stop". When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and check seasoning. Add salt and pepper, if needed. Serve chicken hot with basmati rice, naan, and yogurt on the side. Garnish with mint.
