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Monthly Archives: August 2016

Pressure Cooker Asian Chicken

Ingredients

  • 3/4 cup brown sugar
  • 3/4 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 tablespoons ginger
  • 2 tablespoons garlic
  • 1 teaspoon ground black pepper
  • 1 (20 ounce) can crushed pineapple
  • 1 cup chicken stock
  • 2 tablespoons sesame oil
  • 3 lbs boneless, skinless chicken thighs
  • Cornstarch slurry to thicken sauce

Method

  1. Combine brown sugar, soy sauce, cider vinegar, ginger, garlic, pepper, crushed pineapple with juice, chicken stock, and sesame oil in a bowl and stir until brown sugar is dissolved.
  2. Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat.
  3. Cook for 20 minutes. Release pressure immediately.
  4. Using a slotted spoon, remove chicken and pineapple. Boil sauce in pressure cooker, adding slurry until desired thickness.

Indian Rice Pilaf

Ingredients

  • 1/4 cup water
  • 1 14.5 ounce can chicken broth
  • 1 cup long grain rice
  • 1 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon paprika
  • 2 pinches ground gloves
  • 1 small onion, coarsely chopped

Method

  1. Bring water and chicken broth to a boil.
  2. Add remaining ingredients, cover, and cook until rice is tender (20-25 minutes).

Chicken Makhani (Indian Butter Chicken)

Ingredients

Sauce

  • Peanut oil
  • 1 shallot, finely chopped
  • 1/4 onion, finely chopped
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 cup plain yogurt
  • 1 cup half & half
  • 1 cup tomato puree
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper

Chicken

  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 teaspoon garam masala
  • 1 pinch cayenne pepper
  • 1 tablespoon cornstarch
  • Splash of white wine (for deglazing pan)

Method

  1. Heat oil in large saucepan over medium high heat. Saute shallot and onion until soft and translucent.
  2. Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook, stirring, for 1 minute.
  3. Add tomato puree and cook for 2 minutes, stirring constantly.
  4. Stir in half and half and yogurt. Reduce to low and simmer for 10 minutes, stirring frequently.
  5. Season with salt and pepper, remove from heat, set aside.
  6. Heat oil in skillet and cook chicken until browned.
  7. Season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfulls of sauce and simmer until liquid is reduced.
  8. Deglaze pan with white wine and stir until alcohol is burned off.
  9. Mix cornstarch in small scoop of sauce, add to skillet with remainder of sauce and thicken 5-10 minutes.