Olivia Carter
Indian roast chicken is a flavorful and aromatic dish that brings together the best of Indian spices and techniques. While traditionally it is cooked in an oven, you can also achieve similar results using a pressure cooker. Cooking the chicken in a pressure cooker helps to seal in the flavors and cook the meat quickly and evenly, resulting in a tender and juicy roast chicken.
To start, marinate the chicken with a blend of Indian spices such as turmeric, cumin, coriander, and garam masala. This will infuse the chicken with a rich and fragrant taste. You can also add ginger, garlic, and yogurt to enhance the flavors further. Let the chicken marinate for at least 30 minutes, or overnight for a more intense flavor.
Next, heat some oil in the pressure cooker and add in the marinated chicken. Sear the chicken on all sides until it is golden brown. This step will help to lock in the juices and give the chicken a crispy exterior. Once the chicken is seared, add in some broth or water to create steam in the pressure cooker. Cover the pressure cooker and let it cook for about 15-20 minutes, or until the chicken is fully cooked and tender.
Once the chicken is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute and ensure that the meat is moist and flavorful. You can garnish the roast chicken with fresh coriander leaves and serve it with Indian rice, naan bread, or a side of vegetables. The result is a mouthwatering Indian roast chicken that is bursting with flavors and will impress your family and friends!
Preparation for Indian Roast Chicken in Pressure Cooker
Before you start cooking the Indian roast chicken in a pressure cooker, it’s important to gather all the necessary ingredients and prepare them accordingly. Here is a step-by-step guide to help you with the preparation process:
Ingredients:
- 1 whole chicken, approximately 3-4 pounds
- 2 tablespoons of vegetable oil
- 1 tablespoon of garam masala
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder (adjust according to your spice preference)
- 1 teaspoon of salt (adjust according to taste)
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 1 cup of plain yogurt
- 1 tablespoon of lemon juice
- Fresh coriander leaves for garnish (optional)
Preparation:
- Clean the chicken thoroughly under running water and pat it dry with paper towels.
- In a small bowl, mix together the vegetable oil, garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, salt, ginger paste, and garlic paste to make a marinade.
- Using your hands or a brush, apply the marinade all over the chicken, making sure to coat it evenly.
- Place the marinated chicken in a plastic ziplock bag or a covered bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
- Prior to cooking, take the marinated chicken out of the refrigerator and let it sit at room temperature for about 30 minutes.
- In the meantime, prepare the pressure cooker by adding water according to the manufacturer’s instructions and place the trivet inside.
- Transfer the marinated chicken onto the trivet in the pressure cooker.
- Close the pressure cooker lid securely and set the cooking time according to the weight of the chicken and the manufacturer’s instructions.
- Turn on the heat and allow the pressure to build up. Once the desired pressure is reached, reduce the heat to low and cook for the recommended time.
- After the cooking time is complete, turn off the heat and let the pressure release naturally. Do not attempt to open the pressure cooker until all the pressure has been released.
- Carefully open the pressure cooker lid and check the chicken for doneness by inserting a meat thermometer into the thickest part of the meat. It should read at least 165°F (75°C).
- Remove the Indian roast chicken from the pressure cooker and let it rest for a few minutes before carving.
- Garnish with fresh coriander leaves, if desired, and serve hot with naan bread or rice.
By following these preparation steps, you’ll be ready to cook a delicious and flavorful Indian roast chicken in a pressure cooker. Enjoy!
Gather the Ingredients and Equipment
To cook Indian roast chicken in a pressure cooker, you will need to gather the following ingredients:
- 1 whole chicken (around 3-4 pounds)
- 2 tablespoons of cooking oil
- 1 tablespoon of garam masala
- 1 tablespoon of paprika
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 3 cloves of garlic, minced
- 1 inch piece of ginger, grated
- 1 cup of water
- Fresh coriander leaves, for garnish
In addition to the ingredients, you will also need the following equipment:
- A pressure cooker with a tight-fitting lid
- A sharp knife for preparing the chicken
- A cutting board
- A mixing bowl
- A spatula
- A serving platter
Make sure to have all the ingredients and equipment ready before you start cooking to ensure a smooth and efficient cooking process.
Marinate the Chicken
To prepare the Indian roast chicken, the first step is to marinate the chicken. Marinating the chicken helps to infuse it with the rich flavors of the spices and herbs.
Ingredients:
- 1 whole chicken, approximately 1.5 kg
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon lemon juice
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
In a large mixing bowl, add the yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt. Mix well to combine all the ingredients.
Next, take the chicken and make small slits on its surface with a sharp knife. This will allow the marinade to penetrate the meat and enhance the flavors. Place the chicken in the bowl with the marinade, ensuring it is well coated on all sides.
Cover the bowl with plastic wrap or a lid and let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight. This will give the chicken enough time to absorb the flavors and become tender.
Note: You can adjust the amount of spices and herbs according to your taste preferences. If you prefer a milder flavor, reduce the amounts of red chili powder and garam masala. If you like it spicier, you can add more. Also, adding a few drops of food coloring (optional) will give the chicken a vibrant red color.
Marinating the chicken is an essential step in preparing Indian roast chicken. It not only adds flavor but also helps to tenderize the meat, resulting in a juicy and flavorful dish.
Cooking Indian Roast Chicken in Pressure Cooker
If you’re looking for a delicious and flavorful way to prepare roast chicken, then cooking it in a pressure cooker is a great option. The pressure cooker locks in the moisture and tenderizes the meat, resulting in a juicy and succulent chicken.
To begin, you’ll need a whole chicken that has been cleaned and trimmed of excess fat. Season the chicken with a mixture of Indian spices such as turmeric, cumin, coriander, ginger, and garlic. Rub the spice mixture all over the chicken, making sure to coat it evenly.
| Ingredients: | |
| 1 whole chicken | |
| 2 teaspoons turmeric | |
| 2 teaspoons cumin | |
| 2 teaspoons coriander | |
| 1 teaspoon ginger powder | |
| 1 teaspoon garlic powder | |
| Salt to taste |
Once the chicken is seasoned, heat some oil in the pressure cooker. Add the chicken and sear it on all sides until it develops a golden brown color. This step helps to seal in the flavors and keep the chicken moist.
Next, add some chopped onions, tomatoes, and green chilies to the pressure cooker. These ingredients will add depth and flavor to the chicken. Cook the mixture for a few minutes until the onions become translucent.
After the onions have softened, add a cup of water to the pressure cooker. Close the lid and cook the chicken on high pressure for about 20 minutes, or until the chicken is fully cooked and tender.
Once the chicken is done, release the pressure from the cooker and carefully remove the chicken. Let it rest for a few minutes before carving and serving.
This Indian roast chicken is a delicious and easy way to enjoy the flavors of Indian cuisine. Serve it with rice, chapatis, or naan bread for a complete meal. Enjoy!
Heat the Pressure Cooker
Before you begin cooking the Indian roast chicken, it’s essential to heat up the pressure cooker properly. This step ensures that the chicken cooks evenly and that the flavors meld together perfectly.
To heat the pressure cooker, place it on the stovetop over medium heat. Add a tablespoon of oil, such as vegetable or canola oil, to the cooker and allow it to heat up for a minute or two.
Tip: Heating the pressure cooker with oil helps to prevent sticking and ensures that the chicken browns nicely.
Once the oil is hot, carefully add the marinated chicken pieces to the pressure cooker. Use tongs or a slotted spoon to avoid any splatters or burns.
Move the chicken pieces around in the cooker to coat them evenly with the hot oil. Let them cook for a few minutes, stirring occasionally, until they start to brown slightly.
Remember: Browning the chicken helps to develop a rich flavor and adds extra depth to the dish.
After the chicken has browned, remove it from the pressure cooker and set it aside. Be sure to leave any excess oil and juices in the cooker, as they will contribute to the overall flavor of the dish.
Tip: If you prefer a healthier version, you can skip the browning step and simply add the marinated chicken directly to the pressure cooker.
Now that the pressure cooker is properly heated, it’s time to move on to the next step in creating your delicious Indian roast chicken.
FAQ
What ingredients do I need to cook Indian roast chicken in a pressure cooker?
To cook Indian roast chicken in a pressure cooker, you will need the following ingredients: 1 whole chicken, 2 tablespoons of vegetable oil, 1 tablespoon of garam masala, 1 tablespoon of turmeric powder, 1 tablespoon of cumin powder, 1 tablespoon of coriander powder, 1 tablespoon of paprika, salt to taste, 1 cup of chicken broth, 2 tablespoons of lemon juice, and a handful of fresh coriander leaves for garnishing.
Can I use a different type of meat instead of chicken for this recipe?
Yes, you can use a different type of meat instead of chicken for this recipe. The cooking time may vary depending on the type of meat you choose, so make sure to adjust the cooking time accordingly. You can also use this recipe to cook vegetables or tofu by adjusting the cooking time as needed.
