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East Indian Chicken

• 1 (3-pound) chicken, cut up
• 1 cup water
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 2 teaspoons grated fresh ginger OR 1/2 teaspoon ground ginger
• 1 teaspoon tumeric
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 1/4 teaspoon pepper
• 2 tablespoons vegetable or olive oil
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• 2 teaspoons cornstarch
• 2 teaspoons cold water

Place chicken in a single layer in a glass or pottery dish. Combine water, yogurt, lemon juice, garlic, ginger, tumeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour. Remove chicken from marinade, brushing off as much of marinade as possible (reserve marinade). Heat oil in a 4- or 6-quart Presto® pressure cooker. Brown chicken, a few pieces at a time; set aside. Return all chicken to pressure cooker. Pour marinade over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken pieces to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Pour sauce over chicken.
Makes 4 to 6 servings