SMOKY CHICKEN IN PRESSURE COOKER

SMOKY CHICKEN IN PRESSURE COOKER.

Chicken is a popular side dish that everybody loves to cook and eat. It has many varieties in cooking. Different varieties are available in restaurants, street foods, small tea shops and even in houses also. Chicken is a favourite dish that one can't avoid in their life. It stand on the top list in every party, marriage, housewarming Ceremony and even in small get together meeting also.

Here I am sharing simple recipes of a smoky chicken. This recipe is very helpful for those who don't have oven at home. I makes this chicken in a kadai on gas burner. It's not hard to cook. Its very easy and the time taken for cooking/ frying the whole chicken is same like that of cooking chicken in oven.

I used whole chicken for making this recepi. The whole chicken is cleaned and washed well. Then I marinate this chicken with special spices such as Turmeric powder, Arabic masala powder, pepper powder,Red chilly powder, cumin powder,vinegar,yogurt, Chicken stock ( Maggy cube), Coriander leaves, mint leaves and ginger garlic green chilly paste. This recipe is very easy and it has less time for preparing Marination. Here all ingredients are together grinded to a fine paste and then marinate well with this whole chicken. It gives special flavour of spices and have a spicy and juicy tastes. The external outlook  of this Chicken gives Crispy and mouthwstering and the inner part of chicken is soft, spicy and juicy. Once you tried this ,then you will enthusiased to make it on another day. 

This is one of the unique recepi which doesn't need Salt. Here chicken stock is used instead of salt. It gives special flavour and aroma. Let's follow my simple recipes to make smoky chicken at home and  treats you family and guests happy and enjoying.

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                     Course : side dish

                     Prep time : 15 min

                     Cook time : 35 min

                     Servings : 4

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INGREDIENTS

Chicken  - 1 ( whole)

Ginger paste - small piece ( 1 inch long)

Garlic cloves - 7 

Green chilly - 5

Dried red chilly - 2

Arabic masala powder - 1 tbsp

Red chilly powder - 2 tbsp

Turmeric powder - 1/2 tsp

Pepper powder - 1/2 tsp

 

Cumin powder - 1/4 tsp

Chicken stock ( Maggy cube) - 4 cubes

Capsicum - 1 medium

Vinegar - 1 tbsp

Yogurt - 1 tbsp

Mint leaves - 1 handful

Coriander leaves - 1 handful

Sunflower oil - 1 cup

 

Charcoal  - 1 

Olive oil - 1 tbsp

PREPARATION

🔺 Take 1 whole chicken, remove skin, wash and drain well.

🔺 Take a mixer grinder, add chopped ginger, garlic and green chillies. Then add spices such as Red chilly powder, Arabic masala powder,

Turmeric powder, Pepper powder, Cumin powder. After that add vinegar, dried red chilly, mint leaves, Coriander leaves and chicken stock. Then grind it well together until it turns to a fine and thick pastes.

🔺 Transfer the grinded masala mix. Then add yogurt and mix well with these masala.Then marinate the chicken well.

🔺 keep it in a refrigerator for 1 to 2 hours.

🔺 Take a heavy bottemmed kadai, heat enough sunflower oil. Transfer the marinated whole chicken. Then you can fry all sides until it turns crispy and fried. Cook it in a medium flame.

🔺 Once it fried, you can remove from the Kadai. 

🔺 Then  switch on the burner, place the charcoal piece in the top of the burner. Keep it in high flame. Then smoke / burn the charcoal until it turns to gray/ burnt colour.

🔺  Take a pressure cooker, transfer the fried whole chicken into this. Then put one small  steel bowl on any side of the cooker. Then transfer the smoked/ burned charcoal into this bowl. Then add olive oil on the top of Charcoal.Close the cooker and keep aside for 1/2 minutes.

Tasty, juicy and spicy smoky chicken is ready to serve. You can serve with any meals. Its very tasty to serve this smoky chicken with any dip such as hummus, Mutabal etc.

INSTRUCTIONS

* While marinating the chicken, there is no need for adding salt. Here the Maggy cube/ chicken stock contain  enough salt.

* Remember not to add yogurt while grinding other ingredients. Otherwise your spice mix turn to  loose texture and the marination doesn't makes well. 

* Remember to close the Kadai while cooking. You can remove the lid only  after 20 minutes. Otherwise the  inner part of the chicken didn't cook well.

* Put one whole capsicum inside the chicken ( inside the hole of the chicken) before frying. Otherwise chicken will break into pieces.

* It's better to tie the chicken legs with thread before frying. It helps to avoid breaking the chicken into pieces.

*  You should close the pressure cooker suddenly when you add oil in the top of burnt/ smoked charcoal. Otherwise you lost the smoky flavour in chicken.

* It's better to apply butter on the top of fried chicken before you put  burnt charcoal in the pressure cooker.

* It's better to smoke in pressure cooker. Pressure cooker helps to stop smokes going out.

* Don't over cook the chicken, it will hard to bite and eat.

     

  ENJOY.....