- 2 tablespoons olive oil, divided
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 2 teaspoons garam masala*
- 1 teaspoon cayenne pepper
- 1/2 cup plain yogurt
- 1 tablespoon fresh lemon juice, divided
- 1 teaspoon salt
- 4 chicken thighs, skinned
- 1/2 cup water
With cooking pot in Presto® Electric Pressure Cooker Plus, select SAUTÉ to preheat cooker. Heat 1 tablespoon oil; add ginger and garlic and sauté until fragrant, about 1 minute. Stir in garam masala and cayenne; continue to sauté for 30 to 60 seconds. Press CANCEL. Transfer half of mixture into a medium bowl and the remaining mixture into a small bowl. Mix yogurt and 1/2 tablespoon lemon juice into the garlic spice mixture in the medium bowl. Refrigerate until needed.
Mix remaining 1/2 tablespoon lemon juice and salt into the garlic spice mixture in the small bowl. Prick each thigh on the skinned side with a fork. Rub the garlic spice mixture over the entire surface of each thigh; let stand for 1 to 2 hours.
Select BROWN to preheat cooker. Add remaining 1 tablespoon oil and brown chicken thighs, 2 at a time. After browning remove thighs to a plate. Press CANCEL. Spread reserved yogurt mixture over chicken to thoroughly coat. Add water and cooking rack to cooking pot. Place chicken on rack. Close cover. Place quick pressure release valve on vent pipe. Select POULTRY and cook for 10 minutes. When time is up, allow pressure to drop of its own accord for 10 minutes, and then use quick pressure release method.
*If garam masala is unavailable, you can make your own using the recipe below.