• 3 Ratings

Fast or slow, the choice is yours for this chicken dinner that cooks in the pressure cooker or slow cooker.

Nancy Macklin
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

hands-on:
20 mins
total:
1 hr (pressure cooker); 8 hours 30 minutes (slow cooker)
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Pressure Cooker
  • In a 6-qt. electric pressure cooker use the sauté setting to heat 3 Tbsp. butter. Add chicken, half at a time; cook 4 minutes or until lightly browned, turning once. Add ginger, garam masala, garlic, cumin, 1/2 tsp. salt, the turmeric, cayenne, undrained tomatoes, and onion. Lock lid. Set electric cooker on high pressure to cook 10 minutes. Let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Stir in cream and remaining 3 Tbsp. butter. Optional: For a thicker sauce, transfer chicken to a serving dish; cover to keep warm. Use saute setting to bring cooking liquid to boiling. Boil, uncovered, 7 to 10 minutes or until slightly thickened. Serves 6.

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Slow Cooker
  • In a large skillet heat 3 Tbsp. butter over medium. Add chicken, half at a time; cook 4 minutes or until lightly browned, turning once. Transfer to a 4- to 5-qt. slow cooker. Add ginger, garam masala, garlic, cumin, 1/2 tsp. salt, the turmeric, and cayenne; toss to coat. Stir in drained tomatoes and onion. Cover; cook on low 8 to 9 hours. Stir in cream and remaining 3 Tbsp. butter. Optional: For a thicker sauce, transfer chicken to a dish; cover to keep warm. Use the browning setting or transfer cooking liquid to a large skillet. Bring to boiling. Boil gently, uncovered, 7 to 10 minutes or until slightly thickened. Serves 6

Tips

Browning the chicken enhances the flavor of the sauce. You can skip the browning step to save time, if desired. Just stir melted butter into the chicken and spice mixture before adding the onion and tomatoes.

Nutrition Facts

409 calories; total fat 25g; saturated fat 13g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 213mg; sodium 542mg; potassium 440mg; carbohydrates 7g; fiber 1g; sugar 3g; protein 25g; trans fatty acid 1g; vitamin a 1173IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 8mg; vitamin b6 1mg; folate 10mcg; vitamin b12 1mcg; calcium 77mg; iron 3mg.
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Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
01/17/2020
This was very delicious! Used the pressure cooker method. It took longer than the one hour quoted time to get it on the table. Closer to two hours, with preparing all the ingredients prior to sautéing the chicken thighs. Loved being able to sauté in the pressure cooker! Served with Basmati rice and Naan. Definitely will make this again!
Rating: 5.0 stars
01/23/2020
I followed the recipe except, I didn't cook it on low for the entire 8 hours because I didn't have that much time. The first 2 hours were on high and then it was turned down to low. I don't know if this was the reason, but the thighs did not stay intact as shown in the photo. It was kind of like a pulled chicken look. This wasn't particularly attractive but none of the other people at the table minded, and everyone thought it was delicious and interesting-- and good comfort food on a cold winter evening.
Rating: 3.0 stars
01/09/2020
Saw this recipe on the magazine and I was excited to make it. It turned out ok but felt like missing some flavor.
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