Pressure Cooker Chicken Quarters

Name: Pressure Cooker Chicken Quarters
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Cuisine: Indian
Ingredients: 2 chicken leg quarters; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp black pepper; 1 tsp salt; 2 tsp tomato paste; 1 tbsp cumin powder; 1 tbsp coriander powder; 1 tsp cayenne powder; 0.25 tsp turmeric powder; 2 chilies, smashed; 1 thumb of ginger, smashed; 3 clove garlic, smashed; 1 large onion, finely diced; 2 large tomatoes, grated; 0.25 cup water or chicken stock; 1 large white onion; 3 spring onions; 3 clove garlic; 1 tsp salt; 1 tsp chili flakes; 1 medium-sized yellow capsicum; 1 medium-sized red capsicum; 1 medium-sized green capsicum; 0.5 lemon, juiced; 0.25 cup sunflower oil

Diana Opoti (@dianaopotieats)

Indian Dinner Main Course Meat Dairy-Free Spicy Non-Vegetarian

A flavorful and aromatic chicken dish cooked in a pressure cooker, perfect for a hearty meal.

Prep Time

20min

Cook Time

45min

Total Time

1hr 5min

Ingredients

2 Servings

(1 serving = 1 chicken quarter)

For the Marinade

2
chicken leg quarters
1tbsp
olive oil
1tsp
garlic powder
1tsp
onion powder
1tsp
smoked paprika
1tsp
dried oregano
1tsp
black pepper
1tsp
salt

For the Dish

2tsp
tomato paste
1tbsp
cumin powder
1tbsp
coriander powder
1tsp
cayenne powder
1/4tsp
turmeric powder
2
chilies, smashed
1
thumb of ginger, smashed
3clove
garlic, smashed
1
large onion, finely diced
2
large tomatoes, grated
1/4cup
water or chicken stock

For the Blended Sauce

1
large white onion
3
spring onions
3clove
garlic
1tsp
salt
1tsp
chili flakes
1
medium-sized yellow capsicum
1
medium-sized red capsicum
1
medium-sized green capsicum
1/2
lemon, juiced
1/4cup
sunflower oil

How to make Pressure Cooker Chicken Quarters

Prepare the Marinade

Sprinkle the chicken leg quarters with garlic powder, onion powder, smoked paprika, dried oregano, black pepper, and salt. Drizzle olive oil and rub evenly. Set aside for 15-20 minutes.

Make the Blended Sauce

Blend the white onion, spring onions, garlic, salt, chili flakes, capsicums, lemon juice, and sunflower oil into a smooth sauce. Set aside.

Sauté the Chicken

Turn on the pressure cooker and set to Sauté Mode (P5). Add a bit of oil, then brown the chicken quarters on each side. Remove and set aside.

Prepare the Base

In the same pot, sauté the diced onion until translucent. Add the smashed garlic, ginger, and chilies, cooking until fragrant.
Stir in grated tomatoes and tomato paste, followed by cumin, coriander, turmeric, and cayenne powder. Mix well.

Cook the Chicken

Return the browned chicken to the pot. Season with salt and pour in 1/4 cup of water or chicken stock. Stir to combine.
Cover the lid, lock the pressure valve, and set to High Pressure (Chicken Program P2) for 30 minutes.
Allow the pressure cooker to release steam naturally (slow release) for 15 minutes before carefully opening the lid.
Garnish with fresh herbs if desired and serve hot with basmati rice or chapati. Enjoy!