Ingredients

The following ingredients have 4 Servings
  • 2 pounds skinless and boneless chicken thighs (cut into quarters)
  • 2 tablespoons oil of choice
  • 1 teaspoon cumin seeds
  • ½ teaspoon black mustard seeds
  • 1 Serrano pepper or green chili (minced, adjust to taste)
  • 2 teaspoons paprika
  • 1 ¼ teaspoons salt (to taste)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon black pepper
  • ¼– ½ teaspoon cayenne (adjust to taste)
  • 3 tablespoons white vinegar
  • 1 cup frozen onion masala
  • Cilantro (garnish)

Instruction

  • Press the sauté button, add oil and allow it a minute to heat up. Add the cumin seeds, mustard seeds and serrano pepper. Once the cumin seeds brown, add the chicken and spices and stir-fry for 2-3 minutes to coat the chicken.
  • Add vinegar and onion masala.
  • Secure the lid, close the pressure valve and cook for 5 minutes at high pressure. 
  • Naturally release pressure or quick release after 10 minutes. 
  • Garnish with cilantro and serve.