Ingredients:
Chicken on the bone – 1 kg
Garlic chopped – 8-9
Onion finely chopped – 1
Kasuri methi dried fenugreek leaves – 1 tsp
Tomato deseeded and finely chopped – 1
Thick yogurt whisked till smooth & creamy – 1/2 cup
Fresh cream – 1 tbsp
Salt – 1 tsp
Ghee – 3 tbsp
Coriander leaves – 1 cup
Fresh mint leaves – 1/2 cup
Green chilies - 6
Peppercorns - 10
Garam masala powder – 1/2 tsp
Ginger garlic paste – 1 tbsp
Cashew nuts – 6-7
Fried onions crumbled – 1/2 Cup
onion roughly chopped – 1 small
Blanched spinach/ palak – 1 cup
Steps:
To blanch the palak, place it in a bowl and pour boiling hot water over it, enough to cover all the leaves. Cover and keep aside for 2-3 minutes, then drain the water, refresh under cold water and transfer the leaves to a bowl of ice cold water for 5 minutes
Grind Coriander leaves, Fresh mint leaves, Green chilies, Peppercorns, Garam masala powder, Ginger garlic paste, Cashew nuts, Fried onions crumbled, Blanched spinach / palak to a fine paste using a little water as required. And keep aside.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Saute Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add chicken into inner cooking pot along with 1/2 tsp ginger garlic paste and salt. Saute it well and add 1/2 cup water. Press cancel to stop saute
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Non Veg – Chicken’ pre-set menu button in the ROBOCOOK and select Quick. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking.
After Pre-Cooking is done the cooking countdown will appear and starts down from 8 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Shift boiled chicken to another bowl and keep aside.
Clean the pot and press sauté button on robocook. Add 2 tbsp oil into inner cooking pot then add boiled chicken pieces (no stock only chicken) and fry them for 3 – 4 min on sauté mode. Then take it off.
In same cooking pot heat 2 tbsp ghee on sauté mode and then add chopped onion, garlic and sauté for 2 min or until golden brown.
Add the kasuri methi, chopped tomatoes and saute for a minute.Then add the ground paste and mix well to combine.
Next add the whisked yogurt and continue to saute till the oil begins to separate.
Now add the fried chicken pieces and add 1 cup water and salt. Mix it well and cook for 5 min on saute mode.
Finally add fresh cream and mix it well. Switch to off or keep warm mode.
Serve hot Hariyali chicken with roti or rice.