A tandoor is a clay oven used in Indian cuisine. Tandoori chicken is marinated in a spicy yogurt blend, which turns the chicken red when it’s cooked. Replicating this dish in the pressure cooker is simple. The result is tender chicken in a luscious sauce, ready to serve over basmati rice.
SERVES: 6
INGREDIENTS:
- 2 cups plain yogurt
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- 1 garlic clove, minced
- Pinch of cayenne pepper
- 1 teaspoon garam masala
- 1 teaspoon fresh lemon juice
- 2 teaspoons sugar
- 8 boneless, skinless chicken breast halves
- 2 tablespoons canola oil
- ½ cup chicken stock (or store-bought chicken broth)
INSTRUCTIONS:
- In a large mixing bowl, whisk together the yogurt, turmeric, salt, garlic, cayenne pepper, garam masala, lemon juice, and sugar.
- Put the chicken in a zipper-top plastic bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 4 hours or overnight.
- Remove the chicken from the marinade, reserving the marinade.
- Heat the oil in the pressure cooker over medium-high heat.
- Add the chicken and brown it in the oil.
- Add the reserved marinade to the pot and pour in the chicken stock.
- Lock the lid in place and cook at high pressure for 5 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Remove the chicken from the sauce and set it aside, covered with aluminum foil.
- Bring the sauce to a boil, reduce the heat, and simmer until it is reduced and thickened, about 10 minutes.
- Return the chicken to the sauce and serve.
