Pressure cooker braised chicken thighs with potatoes
Curries With Bumbi · ♥ 205 likes · 19K views · 6 min video
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Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 inch ginger
- 760 g bone-in chicken thighs
- 1 tsp Kashmiri red chili powder or paprika
- ½ whole large onion
- garlic
- water
Blend half a large onion, ginger and a few cloves of garlic with a few tablespoons of water to a smooth paste.
Prick big bone-in chicken thigh pieces with the tip of a knife.
- ½ whole lime
- salt
- sugar
- oil
Add the paste, the juice of half a lime, salt, a little sugar, Kashmiri red chili powder or paprika and a little oil. Mix well and marinate at least an hour, in the fridge if longer; take it out 30 to 40 minutes before cooking.
- 4 tbsp oil
Heat about 4 tbsp oil on medium-high and add the chicken in a single layer. Fry until browned, then turn and brown the other side, 3 to 4 minutes. Remove to a separate bowl.
- ½ whole onion
- 2 whole large potatoes
Dice the other half of the onion. Peel two large potatoes and prick them with a knife.
In the oil and browned bits left in the pan, add the onion and a cinnamon stick and stir a few seconds on medium-low.
Onions, cinnamon and the marinade in the pan
- 1 whole cinnamon stick
Add the leftover marinade liquid and stir a few seconds on medium-high, then add the potatoes and coat them in the juices.
Off the heat, put the potatoes in with the chicken, pour the pan juices on top and cover the bowl with a lid or aluminum foil.
- water
Add water to the pressure cooker pot, set the bowl in it and close. Bring to full pressure on high heat, then pressure cook on low 20 minutes, or 25 for fall-off-the-bone meat.