Ingredients:
Oil-10 Tbsp
Chicken leg- 3 nos
Salt-1/2 teaspoon
Curd-1 cup
Green chilli- 2gm Chopped
Ginger- 2gm Chopped
Garlic- 2gm Chopped
Roasted Chana powder-10gm
Chat masala -1tbsp
Black salt- a pinch
Salt - to taste
Turmeric powder- 2gm
Saffron- a pinch
Heavy whipped cream-2 Tbsp
Coriander leaves- to garnish
Steps:
Marinate the chicken leg with ginger, garlic paste and lemon juice (half lemon) for 5 mins
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil to the inner cooking pot and let it heat a bit, ginger, garlic, chopped green chillies, turmeric powder, salt andsaute for a minute.
now add roasted channa powder, curd & whipped cream. Mix well.
Add the marinated chicken and 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 medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 20 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. add some saffron and Give it a good stir. Finally garnish with coriander leaves.
Switch to Keep warm or Off mode.
Serve it hot with steamed rice.