Pressure Cooker Ginger Chicken. Watch my video and then scroll to the bottom for the printable recipe card. There is nothing better than an easy meal after a long day, and a stir fry always hits the spot. This chicken stir fry has a healthy heat from the ginger.
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You can have Pressure Cooker Ginger Chicken using 27 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Pressure Cooker Ginger Chicken
- It's 500 gm of boneless chicken.
- Prepare of For the marination:.
- It's 1 tbsp of kashmiri chilli powder (more for colour than heat).
- Prepare to taste of Salt.
- Prepare of Juice of half lime/lemon.
- It's 1 tsp of light soy sauce.
- It's 1-2 tbsp of freshly grated ginger.
- It's of For the onion paste:.
- Prepare 1 of large red onion cubed.
- You need 3 cloves of garlic peeled and chopped.
- You need 2 of inch piece of ginger peeled and chopped.
- Prepare of For tomato puree.
- Prepare 1 of large tomato.
- Prepare 2 of Medium size tomato chopped.
- It's of For the gravy/sauce:.
- You need 1 of large green chilli/jalapeno sliced.
- Prepare 1/2 tsp of turmeric powder.
- It's 1/2 tsp of red chilli powder.
- Prepare 1/2 tsp of garam masala powder (or any other curry powder you have).
- It's 1 tbsp of coriander powder.
- It's 1-2 tbsp of tomato ketchup or sauce.
- It's to taste of Salt.
- Prepare 3 tbsp of oil.
- Prepare of For garnish:.
- You need As needed of Finely julienned ginger and finely chopped cilantro for garnish.
- You need of Optional add in:.
- You need A pinch of Tandoori red colour.
Tender bite size chunks of chicken in a sweet, sticky sauce. A quick, easy to make meal that the whole family will love. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Pressure cooker Ginger Chicken; a fragrant and flavorful, yet simple and quick saucy chicken curry with the essence of ginger and some simple pantry available Indian spices and ingredients; perfect with rice or just a soft roti or paratha!.
Pressure Cooker Ginger Chicken instructions
- 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..
- To make the onion paste: Blend 1 large red onion, 3 to 4 cloves of garlic and ginger into a fine paste..
- To make the tomato puree: Blend chopped tomatoes in a blender to a fine puree..
- 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..
- 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..
- 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..
- Garnish with finely julienned ginger, cilantro and serve hot with rice! Enjoy and Happy Cooking!.
- 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.
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