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Whole Chicken Curry

 

whole Chicken Curry


Murg mussalam , Roasted Chicken or tandoori chicken all take hours of cooking time and the other makes it all in minutes with few ingredients and deliciousness. But now pressure cooker is possibly my new favorite way to cook fast, easy and tasty within few minutes. Just need to know some tricks to increase the flavour and keep the nutrition value of food. Pressure cooking may actually preserve nutrients for long time. 
In open cooking methods almost all nutrients evaporated but in pressure cooker nutrients were actually just transferred to the cooking liquid. 

So, do not avoid to cook in pressure cooker. 
In old ages people cook their food with perfect time , ingredients, amount, what texture need the curry , everything, Once they start they finishing with covered cooking methods. They do not check or stir like we did. They sured that the dish is complete as they learnt from their mom's.

OK OKkk😄Now I jumped to recipe....

Ingredients....

For Marination...

1 whole chicken without skin
1 tbsp cumin powder
1 tbsp mixed herbs
1 tbsp Garam masala powder
2 green cardamom
1 tbsp GG paste
1 tbsp green chilli paste
1 tbsp Fried onion paste
1 tsp Red chilli powder
2 tbsp Kashmiri chilli powder
1 tsp Turmeric as required
2 Cup thick creamy curd
½ Cup of Orange juice (optional)
⅓ tsp of Ajinomoto
2 tbsp Butter
Salt

For cooking....

3 Onion into round sliced
1 Capsicum into squares
Potatoes into half according to fillings
2 tbsp butter
1 tbsp oil
Salt 


Preparation...

Wash whole raw chicken properly under running water, clean properly the inside cavity portion and remove the giblets out. 

After wash keep as stand up position in colander for few minutes to remove extra water.

Take a mixing bowl add all above Marination ingredients mix well no need to add water.

Now take a large bowl which can hold the whole chicken easily, start rub the marination all over chicken with fingers  outer portions and inside the cavity.

Once all done, pour the extra marination over the chicken and cover the bowl with it's cover,keep air tight.

Keep this in refrigerator for 4 hours. Or you marinate day before you cook. Long marinated chicken was soft and more juicy.

Remove chicken from fridge about 1 hours  before you start cooking. If the chicken is closer to room temperature, it will cook more evenly and with perfect time.

Now take large size pressure cooker heat with butter and oil arrange the vegetables to cover all the base, now slowly hold the marinated chicken and Put the marinated chicken on top of the vegetables bed. Pour all leftover Marination on chicken. Close the cooker lid and set the medium flame for 1 whistle. After 1 whistle  pressure cook on full low flame ( dum cooking )for the 3 more whistle . Once it’s done, let it do a natural release.

In all whole process no need to add water in marination or for curry. Chicken release its excess water which is enough to cook.

Believe me friends it's tastes amazing and the chicken comes out tenderizes, aromatic, and packed full of flavor.

*You can skip adding veggies. If you don't   like. Add only large pieces of cabbage leaves after done you can remove it. 

* If you need thick gravy so you cook separately with extra marination and then pour on top of whole chicken.

* If you want to roast remove all marinated liquid from chicken and just give 1 whistle and then cook without lid till nicely roasted.

* Curry flavour tandoori... remove the cooked whole chicken place in roti rake on gas top. 

Watch full process on YouTube



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