Orange Ginger Chicken in the Pressure Cooker
A flavorful chicken dish with a citrusy twist, cooked in a pressure cooker for a quick and delicious meal.
Ingredients
For the Marinade
- whole chicken (cut into )
- 1tspchicken grill seasoning or mixed spices
- 1/2tspgaram masala powder
- 1/2tspcumin
- 1/2tspcoriander
- 1/4tspblack pepper
- 1/2tspgarlic powder
- 1/2tsponion powder
- 1/2tspdried thyme
- 1/2tspsweet paprika
- 2tspyogurt
- 1/2lemon (juice)
- 1dashsalt
- 1dashfreshly ground black pepper
For the Sauce
- 1large onion (cut lengthwise into half-moon slices)
- 1knob of ginger (cut into strips)
- 3clovegarlic (thinly sliced)
- 1canpomodoro tomatoes or 3 large ripe tomatoes (grated)
- 1tspdried oregano
- 1bird’s eye chili (optional)
- 1orange (quartered)
- 1tspsalt
How to make Orange Ginger Chicken in the Pressure Cooker
Marinate the Chicken
In a bowl, mix the chicken grill seasoning, garam masala, cumin, coriander, black pepper, garlic powder, onion powder, dried thyme, sweet paprika, yogurt, lemon juice, salt, and black pepper.
Add the chicken pieces to the marinade, coating them well. Allow to marinate for 15-20 minutes.
Sauté the Aromatics
Set the pressure cooker to sauté mode. Once it heats up, add a drizzle of oil and add the sliced onion, garlic, and ginger.
Sauté until the onions become translucent and the garlic becomes fragrant. Be careful not to let the aromatics brown.
Add the Chicken and Remaining Ingredients
Add the marinated chicken to the pressure cooker.
Pour in the canned pomodoro tomatoes, dried oregano, bird’s eye chili, and the quartered orange pieces.
Season with salt, and stir gently to combine all the ingredients.
Pressure Cook
Close the lid, set the steam valve, and select the poultry option, or manually set to medium pressure for 20 minutes.
Once cooking is complete, allow a 10-minute natural release before carefully releasing any remaining pressure.
Once the pressure has released, open the lid, and your orange ginger chicken is ready to serve.
Tips & Tricks
For stove-top cooking, simmer on low heat for an additional 20 minutes, covered.
The orange quarters add a unique citrus note, balancing the ginger’s warmth and the chicken's savory spices.
Allowing a natural release keeps the meat tender and juicy.
