The flavors of this Indian-style dish keep me coming back for more—it’s a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing.
—JACLYN BELL LOGAN, UT
PREP: 20 MIN. • COOK: 20 MIN. • MAKES: 8 SERVINGS
2 tablespoons olive oil
1/2 large onion, finely chopped
4 1/2 teaspoons minced fresh gingerroot
4 garlic cloves, minced
1 tablespoon garam masala
2 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch cubes
1 can (29 ounces) tomato puree
1 jalapeno pepper, halved and seeded
1 bay leaf
1 tablespoon cornstarch
1 1/2 cups (12 ounces) plain yogurt
Hot cooked basmati rice
Chopped fresh cilantro, optional
1. Select saute setting and adjust for medium heat in a 6-qt. electric pressure cooker; heat oil. Cook onion until tender. Add ginger and garlic; cook for 1 minute. Stir in seasonings and cook 30 seconds. Add chicken, tomato puree, jalapeno and bay leaf.
2. Lock lid; make sure vent is closed. Select manual setting; adjust the pressure to high and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Discard the bay leaf.
3. Select saute setting and adjust for medium heat; bring the mixture to a boil. In a small bowl, mix the cornstarch and yogurt until smooth; gradually stir into the sauce. Cook and stir until the sauce is thickened, about 3 minutes. Serve with rice. If desired, sprinkle with cilantro.