In Bloomington, there was a delicious Tibetan restaurant that had a
dish called Murghi Curry. I looked a long time for it and finally
found it...sorta. After lots of looking I found out Murghi is
chicken... so I had to refine my search to include the
ingredients. Here is the pressure cooker recipe:
Http://www.contactpakistan.com/pakfood/main/chickencurry.htm

Here are my changes (marked in ** and bold):

- 2-5lb Fryer Chickens, skinned, and cut into pieces (I got the
  butcher to do this part for me - I used pretty large pieces - halved
  the chicken breast, cut off the wings, and thighs - didn't use the
  back)
- 3 large onions (I pureed these into a paste too - may have been
  better as finely chopped...but I got distracted by talking to Aspen
  during Cuisinart time)
- 10 cloves of garlic
- 2 tbsp. chopped fresh ginger
- 2 heaped tbsp ground coriander
- 2 heaped tsp. ground cumin
- 1 heaped tsp. red chilie powder - I used chilli powder...still worked out
- **1 heaped tsp. curry
- **1 heaped Tbsp. oregano
- 1 level tsp. ground black pepper
- 1/2 tsp. turmeric powder
- 2 bay leaves
- 10 cloves
- 6 black  cardamoms (just put in 6 t of cardamom)
- 2 inch stick of cinnamon
- 1-19oz can of stewed tomatoes or 1 cup of yogurt (I used
  approximately 19oz. of crushed tomatoes with basil)
- 2 1/2 level tsp salt
- 1 cup cooking oil (I used maybe 1Tbsp oil... 1 CUP!?)
- 1 cup water (I used about 1.5 cups)
- ** Handful of chopped cilantro put in after pressure cooking and
     just before serving so it stays nice and green and doesn't
     overpower everything

1. Wash the chicken pieces, drain and set aside.

2. Finely chop the onions in a food processor and keep aside. Now
place garlic and ginger in the food processor and blend to a
paste. Add coriander, cumin, chili powder black pepper, turmeric and
blend well. Transfer to a small bowl and add cardamoms, cloves,
cinnamon and bay leaves to it. Set aside.

3.Put tomatoes and salt in the food processor (no need to clean the
bowl) and blend well.

4. Heat oil in a large pressure cooker. When hot add chopped onions
and carefully fry to a golden brown, stirring occasionally.

5. Remove the onions with a perforated slice. Drain half the oil,
keeping the other half in the pressure cooker. Return browned onions
to cooker and add all the spices and fry on medium heat until the oil
separate from the gravy, about 5 minutes.

6. Add the chicken pieces stir well and fry on high heat for about 5
minutes, stirring continuously.

7. Add tomato mixture and water. Bring to boil, stir and cook for 10-
12 minutes under pressure.

8. Remove from heat, lower pressure by running cold water over
cooker. Transfer to a serving dish. Serve with rice or Nan.

Variation:
Use 1 cup of plain yogurt instead of the tomatoes.


I served it over whole wheat spaghetti because Naan was pretty
expensive and brown rice takes forever if we do not do it in the
pressure cooker. Since the meal was in the pressure cooker and
everyone was hungry, I just whipped up pasta.