Ingredients: |
Ingredients: 2 pounds chicken thighs, boneless and skinless
Marinade:
1 cup greek yogurt or plain yogurt
3 cloves garlic, minced
2 teaspoons freshly grated ginger
1 tablespoon garam masala
1/2 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1 1/2 teaspoons salt
1 teaspoon cumin
1 tablespoon lemon juice
Sauce:
6 cloves garlic, minced
1 tablespoon freshly grated ginger
1 onion, diced
1 can (14 1/2 ounces) fire roasted tomatoes
1 can (13 1/2 ounces) coconut milk
1/4 cup cilantro stems
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon salt
2 teaspoons paprika
1/2 teaspoon red pepper flakes
1 cup chicken stock
1 tablespoon lemon juice
1 tablespoon brown sugar
2 tablespoons butter
6 ounces tomato paste
Rice:
1 1/2 cups water
1 1/2 cups basmati rice, rinsed
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Directions: |
Directions:Dice chicken into 1 1/2" cubes. Combine marinade ingredients, and submerge chicken cubes in the marinade. Refrigerate for at least 30 minutes (up to 24 hours).
Place the steam basket in the inner pot of the Foodi. Dump the chicken and the marinade in the basket. Turn to broil, and broil for about 30 to 40 minutes. Turn the chicken pieces with tongs 2 or 3 times during the cook time, bringing the bottom pieces to the top for browning. The chicken is done when all the marinade has been cooked into the chicken and the chicken is a nice golden color. Remove the chicken, and set aside.
Keep the marinade in the bottom of the inner pot. Turn to high saute, and add the diced onion. Add more oil if needed. Add the grated ginger and the garlic, and saute for 1 minute. Add the chicken stock. Add the remaining ingredients except the tomato paste, cilantro, and butter. Stir to combine.
Put the rinsed rice in a 6" cake pan. Add water to the rice, and stir. Place the rack in the high position, over the sauce in the inner pot, and place the container of rice on top. You don't need to cover it. Pressure cook on high for 8 minutes, and then immediately release the pressure. Fluff the rice, and cover.
Add the chicken to the sauce in the inner pot, along with the tomato paste, cilantro, and butter. Stir to combine, and allow to sit for 5 to 10 minutes. |
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