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INDIAN CHICKEN
CURRY
 

cup plain yogurt
garlic cloves, crushed
Tbsp. fresh lemon juice
Tbsp. grated peeled ginger
Tbsp. garam masala
Tbsp. kosher salt
Tbsp. turmeric
tsp. ground cumin
tsp. ground coriander
tsp. cayenne pepper
tsp. ground cardamom
½-lb. chicken breasts, cut into
1½" cubes

Tbsp. (¾ stick) unsalted butter,
divided
large onion, inely chopped
garlic cloves, crushed
tsp. grated peeled ginger
Tbsp. garam masala
tsp. cayenne pepper
28-oz. can crushed tomatoes
cup heavy cream
cups cooked rice
 : Garam masala is an
Indian spice mixture that can be found in
the spice section of many supermarkets
and at Indian markets.
 Combine the irst 11 ingredients
in a large bowl; add chicken and let stand
at room temperature for 30 minutes.
 Press Warm; set timer for
30 minutes (add or subtract time as
needed) and press Start to heat the
pressure cooker. Melt 3 Tbsp. butter
in the pot. Working in batches, add
marinated chicken and sear until lightly
golden. Transfer chicken to a plate. Add
remaining 3 Tbsp. butter and onion to
pot. Cook, stirring often, until onion is
golden brown, about 8 minutes. Add
garlic and ginger and cook, stirring
often, for about 2 minutes. Add garam
masala and cayenne and cook, stirring
often, until fragrant, about 1 minute.
Add tomatoes and cream and cook for
2 minutes. Add reserved chicken and lock
the lid in place, making sure vent
is sealed. Press Warm; set timer for
18 minutes and press Start again to cook.
Let pressure release naturally. Remove lid
and press Start again to cook until sauce
reaches desired thickness. Press Cancel
to stop cooking. Serve with rice.
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CHICKEN NOODLE
SOUP
– 
Tbsp. kosher salt
whole black peppercorns
medium carrots, peeled, halved
crosswise
celery stalks, cut into 3 pieces
onions, cut into eighths
bay leaves
sprigs thyme
sprigs lat-leaf parsley
1" piece peeled fresh ginger,
smashed
4-lb. chicken
cups low-salt chicken broth
cup egg noodles
Tbsp. inely chopped lat-leaf
parsley
Combine salt, peppercorns, carrots,
celery, onions, bay leaves, thyme
sprigs, parsley sprigs, and ginger in
the pressure cooker pot. Place chicken
on top; add broth and 3 cups water.
(The liquid should not rise above the
⅔ marker.) Lock lid in place, making sure
vent is sealed. Press Warm; set timer for
24 minutes and press Start to cook.
Let pressure release naturally. Remove lid
and transfer chicken to a platter to cool.
Strain broth into a large bowl. Remove
carrots and let cool completely; discard
other solids from strainer. Slice carrots
into rounds. Remove skin from chicken
and shred meat from the bones. Discard
skin and bones.
Return broth to the pot. Press Warm; set
timer for 20 minutes (add or subtract
time as needed) and press Start. Bring
to a boil; add shredded chicken, carrot
rounds, and noodles and cook until
noodles are al dente, about 10 minutes,
depending on thickness of noodles. Press
Cancel to stop cooking. Ladle soup into
bowls and garnish with chopped parsley.
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