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
- Chicken breast(skinless)-1
- Chicken drumstick(skinless, bone in)-2
- Olive oil- 2-3 tbsp
- Kashmiri Red chilly/Paprika- 1 1/2 tsp
- Coriander powder- 1 tsp
- Ginger garlic- 1 Tsp/ 1 cube
- Black pepper powder- 1 tsp.
- Tomato chopped- 1
- Salt- 2 Tsp/ as per taste
- Turmeric powder-1/2 tsp
- Cumin Seeds- 1 Tsp
- Black Pepper powder- 1/2 Tsp
- Heavy cream(optional)-1 dollop
- Chopped Cilantro
- 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.
- Meanwhile, blend spinach and cilantro with 1/2 cup water into a fine puree.
- 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.
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