Pulled Chicken in Spinach Gravy

A Lazy Day Chicken dish made in Instant Pot Duo Mini(3 QT).No precision or perfection needed in preparation! It my cheat version for the Classic Indian Chicken Saag😊 Chicken pieces long cooked in spicy spinach and cilantro gravy. Goes well with Mash potatoes/Rice. You can adjust the final sautéing time to get a drier version which can be used in wraps/sandwiches.

—PULLED CHICKEN IN SPINACH GRAVY—

Course: Side dish Cuisine: Indian

Yield: 6 servings

Cooking time: 15-20 mins
INGREDIENTS

  1. Chicken breast(skinless)-1
  2. Chicken drumstick(skinless, bone in)-2
  3. Olive oil- 2-3 tbsp
  4. Kashmiri Red chilly/Paprika- 1 1/2 tsp
  5. Coriander powder- 1 tsp
  6. Ginger garlic- 1 Tsp/ 1 cube
  7. Black pepper powder- 1 tsp.
  8. Tomato chopped- 1
  9. Salt- 2 Tsp/ as per taste
  10. Turmeric powder-1/2 tsp
  11. Cumin Seeds- 1 Tsp
  12. Black Pepper powder- 1/2 Tsp
  13. Heavy cream(optional)-1 dollop
  14. Chopped Cilantro
  15. Garam Masala/ Indian All spice- 1 Tsp

DIRECTIONS

  • Keep the Instant Pot on sauté mode set for 20 minutes.
  • Heat some oil in the inner pot. Sauté the sliced onions and ginger garlic for about 3 minutes until the onions are slightly translucent. Add salt for quick browning of onions.2
  • Meanwhile, blend spinach and cilantro with 1/2 cup water into a fine puree.ss
  • Add tomatoes once the onions are done. Close the IP with a glass lid and cook for another 2 minutes, make sure you stir in between. Add a few tbsp. of water if the masala sticks to the bottom of the pot.
  • Add all the spices and stir well. Close the IP with glass lid and let it cook for 2 minutes until oil separates from the mixture. Make sure nothing burns or sticks to the bottom. Add few drops of water if needed.
  • Now add the green puree to the masala and mix well followed by the chicken pieces and 1/4 cup water.
  • Close the Instant pot with the lid and set ‘pressure cooker’ mode to 15 minutes on high pressure. Once done, open the lid using the 10 minutes natural release(NPR).
  • The meat easily should fall off the bones. That’s the doneness. Using two forks shred the meat and pull apart from the bones.
  • Remove the bones and cartilages from the gravy. You can reserve them for later use(broth/soups)
  • Now if the meat is not fully done you can pressure cook for another 3 minutes or so and allow natural steam release before opening.
  • Once the meat is cooked through, check the salt and add pepper if you need more heat. Keep the IP on sauté mode for about 2 minutes and let the gravy thicken. I like to serve hot at this stage with Rice.
  • The longer you keep on sauté mode you will get a drier chicken mixture and all the liquid will be evaporated(this texture once warm, can be used for wraps and burgers)
  • Turn off the IP or set on ‘Keep warm’ mode and serve hot garnished with heavy cream and chopped cilantro.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s