Saucy Indian Style Chicken Vegetables Recipes

PRESSURE COOKER INDIAN-STYLE CHICKEN AND VEGETABLES

Steps:

• In a 6-qt. electric pressure cooker, combine chicken and vegetables; add sauce, water and salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. If desired, top with cilantro; serve with warmed naan., Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.

INDIAN CHICKEN WITH VEGETABLES (MURGH SUBJI WALA)

Steps:

• Remove skin and all visible fat from chicken; cut small slits into chicken to allow seasoning to penetrate; set aside.
• Heat oil in large saucepan; cook chicken pieces over medium-high heat until chicken is opaque, turning frequently, 5-6 minutes.
• Remove chicken from pan and set aside.
• Add cumin, onion, garlic, turmeric, and ginger to pan; cook stirring constantly until onions are caramelized, about 6-7 minutes.
• Add bell pepper, tomato, mushrooms, cayenne pepper, coriander powder and salt, stirring to mix well.
• Place chicken in pan, cover, reduce heat, and simmer till chicken is tender, 25-35 minutes.
• Remove from heat and sprinkle with garam masala.
• Serve with rice, hot breads such as naan or rotis, and vegetable dishes such as chole or saag, and possibly a salad.
• I also like to have fresh chilies and lemon wedges available as condiments also.