Category
Main Dishes
Servings
4
Ingredients
- 1 c plain yogurt
- 1 t sea salt, divided
-
½ t black pepper, ground
- 1 t ground cumin
- 1 t ground coriander
-
½ t cayenne pepper
-
¼ c cilantro, rough chop
- 4 lbs chicken legs and thighs
-
¼ c vegetable oil
- 8 cardamom pods
- 3-inch stick cinnamon
- 3 bay leaves
- 6 cloves garlic, crushed
-
2-½ T almonds, blanched, slivered
-
2-½ T golden raisins
-
¼ c water
- cilantro (garnish)
Directions
- In a bowl, mix yogurt, _t salt, pepper, cumin, coriander, cayenne, and cilantro. Mix well until smooth, set aside. Season chicken with remaining sea salt and ground black pepper.
- Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add cardamom pods, cinnamon, bay leaves, garlic, and chicken. Cook in batches, browning all sides of chicken, set aside.
- Add almonds and raisins to cooker. Once raisins plump up, return chicken to cooker along with any juices accumulated. Add yogurt mix. If necessary, add _c water.
- Close and lock lid and set pressure cooker to "potatoes". Adjust time to 8 minutes and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and remove bay leaves. Garnish with cilantro and serve hot.
