CHICKEN MASALA IN THE X. L. PRESSURE COOKER ENJOY DAN:

CHICKEN MASALA IN THE XL PRESSURE COOKER by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds boneless, skinless chicken thighs

1/2-cup buttermilk

2 teaspoons lemon juice

1 onion, finely chopped

2 garlic cloves, smashed

1 thumb-size fresh ginger, grated

1 tablespoon EACH ground coriander, and smoked paprika

1/2-teaspoon EACH cumin, cardamom, ground nutmeg, tandoori masala, curry powder and chipotle powder

4 tablespoons butter

1 (15 Oz) can tomato sauce

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Marinate the chicken with buttermilk and garlic overnight.

2.   In a bowl whisk together, coriander and next 8 ingredients, and ginger.

3.   Place in the inner pot into the Pressure cooker, press Soup/Stew button

4.   Set time for 15 minutes.

5.   Melt the butter, add onion and sauté for 4-5 minutes, stir in spice and ginger mixture.

6.   Add tomatoes, season with salt and pepper and bring to a boil.

7.   Gently simmer for 5 minutes, or until slightly thickened.

8.   Add marinated chicken.

9.   Place lid on X.L. cooker, lock the lid and switch the pressure release value to closed.

10  Once the timer reaches 0, the cooker will automatically switch to KEEP WARM.

11  Press the CANCEL button.

12  Switch the pressure release value to open.

13  When the steam is completely released, remove lid.

14  Drizzle lemon juice over the top.

ENJOY DAN:                                  SLOW THE FORK DOWN BUT COOK FAST!!