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Pressure Cooker Ginger Chicken

Pressure cooker Ginger Chicken; a fragrant and flavorful, yet simple and quick saucy chicken curry with the essence of ginger and some simple pantry ingredients, perfect with rice or just a soft roti or paratha!

Course Side Dish
Cuisine Chinese, Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author CurryandVanilla

Ingredients

  • 500 gm or 1 lb of boneless chicken

For the marination:

  • 1 tbsp kashmiri chilli powder more for color than heat
  • Salt to taste
  • Juice of half lime/lemon
  • 1 tsp light soy sauce
  • 1 to 2 tbsp freshly grated ginger/bottled ginger paste

For the onion paste:

  • 1 large red onion cubed
  • 3 cloves of garlic peeled and chopped
  • 2- inch piece of ginger peeled and chopped

For tomato puree:

  • 1 large tomato or 2 medium sized tomatoes chopped

For the gravy/sauce:

  • 1 large green chilli/jalapeno sliced
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder/cayenne powder
  • ½ tsp garam masala powder or any other curry powder you have
  • 1 tbsp coriander powder
  • 1 to 2 tbsp tomato ketchup or sauce
  • Salt to taste
  • 3 tbsp oil

For garnish:

  • Finely julienned ginger and finely chopped cilantro for garnish

Optional add in:

  • Tandoori red color

Instructions

To marinate the chicken:

  1. 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:

  1. Blend 1 large red onion, 3 to 4 cloves of garlic and ginger into a fine paste.

To make the tomato puree:

  1. Blend chopped tomatoes in a blender to a fine puree.

To sear the chicken:

  1. 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:

  1. 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.
  2. Add tomato puree and cook for about a minute, stirring constantly.
  3. Sprinkle spice powders: ½ tsp garam masala powder, 1 tablespoon coriander, ½ tsp turmeric powder, ½ tsp red chilli powder and sauté.
  4. Fry until oil separates; about 1 to 2 minutes.
  5. 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.
  6. When pressure is released, open the pan, mix well and transfer to serving dish.
  7. Garnish with finely julienned ginger, cilantro and serve hot with rice!
  8. Enjoy and Happy Cooking!

Recipe Notes

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 word like this!) color of the dish I grew up with!