The recipe
Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Marinate
Mix the yogurt, turmeric, cumin, mustard seeds, salt, and pepper in a dish large enough to hold the breasts in one layer.
Add the chicken breasts and turn to coat.
Cover with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
Pressure cook
Melt the butter in the pressure cooker over medium heat.
Layer the potatoes across the bottom of the cooker, then add the chicken and yogurt mixture.
Lock the lid and bring the cooker to pressure over high heat.
Let the cooker sit for 2 to 3 minutes.
Remove the cooker from heat and let it sit for 3 minutes to finish cooking.
Gently release any remaining pressure with the steam vent pointed away from your face.
Make the sauce and serve
Transfer the chicken breasts and potatoes to a serving platter and set aside in a warm place.
Cook the sauce over high heat until reduced and slightly thickened, 2 to 3 minutes.
Stir in the peas and cilantro.
Spoon the sauce over the chicken and serve immediately.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Chicken breast
- Provides the main protein, which becomes tender and juicy during marinating and pressure cooking.
- Plain yogurt
- Tenderizes the chicken and, once reduced, forms a thick, creamy sauce.
- Ground turmeric
- Gives the dish its golden color and earthy, slightly bitter aroma.
- Russet potato
- Adds starch that soaks up cooking liquid and gives body to the dish.
- Peas
- Add sweetness and a bright, tender bite to the finished sauce.
The step that matters
Releasing pressure gently. Releasing pressure too quickly can cause the yogurt sauce to boil over and spatter, and the yogurt can split or curdle under sudden heat changes. Letting pressure drop naturally keeps the sauce smoother and the chicken juicier.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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