QUICK & EASY CHICKEN STEW INDIAN STYLE IN PRESSURE COOKER | Chicken Recipe

QUICK & EASY CHICKEN STEW INDIAN STYLE IN PRESSURE COOKER | Chicken Recipe


Hi everyone nomoshkar and welcome to Curries
With Bumbi. Today I will be showing you how to make a
quick and easy Indian style chicken stew in your pressure cooker which you can even make
it for your kids. It is healthy and nutritious as it is loaded
with vegetables. So let’s get started. Let’s first prep the vegetables. You can even do this in a pan but in that
case the cooking time will be little more. Since we are doing in a pressure cooker today
i would advise you to take some hard vegetables which won’t get mushy in a pressure cooker. If you are doing this in a regular pan then
you can even use cauliflower, cabbage or green beans. You can use as many or as little vegetables
according to your preference but remember not to add too much as that will effect the
taste. Chop your vegetables into large chunky pieces
so that they can hold on to their shape after getting pressure cooked. While I am chopping my vegetables let me say
that I really appreciate all your comments. At the same time I would love to hear your
feedback after trying out the recipes. You can even email me a picture of the end
product after trying out a recipe and I will be posting it in my videos. So here I am done chopping the vegetables. I will even chop the onions roughly. Here I have taken some ginger and garlic which
I will be blending into a puree. You can even chop these finely if you do not
want to use a blender. Next I will grind some black pepper. You can use them whole but I prefer making
a coarse grind. We are looking for this kind of a situation
Now let’s come to the chicken. I like using bone in chicken as the bones
will add up to the flavor. Dry the chicken with paper towels or you may
leave it in a strainer for sometime to get rid of that excess moisture. Then add salt, some of the freshly ground
black pepper. Then I need to add about a tablespoon of flour. This will help in browning the chicken and
at the same time it will lock in all those juices while frying. Rub the flour very well onto the chicken and
this is why I told earlier to pat them dry or else the flour will turn sticky and messy. Okay my pressure cooker is now out and all
set to do it’s job. Add some oil and let it get heated up on medium
high heat. I need some dry bay leaves, a cinnamon stick
and a few green cardamoms. As soon as the oil turns hot add the whole
spices. Stir them for a few seconds so that they become
fragrant. Now you see that flour lying below, you don’t
need that. Just give a shake to release that excess flour
and add the chicken one by one in the oil. Remember the heat should be medium at this
point. Let the chicken sit for a few minutes on that
side. Guys Try making stew in this way at least
once and you will be amazed how this initial bit of searing of the chicken makes it so
juicy and flavorful. After a few minutes give a stir. Soon you will see this golden brown kind of
color on the surface so now its time for the ginger and garlic paste. Stir for a few minutes till that raw smell
from the ginger and garlic goes away. Now you see that brown coating in the bottom
of the cooker that is all flavor guys , so to release all those goodness from the bottom
we need to add little water. The water will deglaze the pan and you got
to do this step to get all that flavor or else the flour will sit at the bottom and
get burnt at the end of cooking. I like using warm water. Okay, so I am done with all that scraping
and deglazing so now time for the vegetables to dive in. Add some salt, ground black pepper and give
a good stir. I added a splash of water, again to lift up
any leftover bits and pieces which may be still sticking to the bottom. Finally I added about 2 cups of warm water. Now if you will be making this in a regular
pan you may need more water. Close the lid of the cooker and allow the
pressure to build up on high heat. Once it reaches that full pressure, reduce
the heat to low and cook it for 12 minutes. After 12 minutes switch off your stove and
allow the cooker to release all its pressure naturally. Okay so all the pressure has gone down so
I will open the lid .Now if you want the gravy to be just like this , thin and soupy then
you do not have to do anything else.. My family likes the gravy on the thicker side
so I will do another step. I have switched the heat back on. In a bowl add about 2 tablespoons of white
flour, add little water and stir to make a smooth paste. Do not add too much water in the beginning
as it will be hard to get rid of the lumps. See you need a smooth paste like this. Add it to the chicken and let it get boiled
for a few minutes so that the flour gets cooked. In the meantime I added some more black pepper. Do a taste test at this point and check the
seasonings. Finally I added some frozen green peas. If you are using fresh ones add them earlier
along with the vegetables. My frozen peas turn soft very quickly so i
am adding them now. Serve this with roti, naan and what do you
think I will have it with? Pop down those answers in the comment section
and let me see who can read my mind. If you are new here please consider subscribing
as it means a lot to me and If you are interested in more chicken recipes then please check
out the videos that are popping up on the screen at the end and see you there. This is Bumbi & thanks for joining me today. Bye bye.

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6 Replies to “QUICK & EASY CHICKEN STEW INDIAN STYLE IN PRESSURE COOKER | Chicken Recipe”

  1. Nice video! On my channel I have also recently uploaded a chicken stew recipe Russian style! Please join my channel if interested! I post real time cooking, so that people start cooking with me in parallel!

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