East Indian Chicken

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Fisher Estate in Rockwall, Texas in 1980.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 3 pound chicken cut up
 * 1 cup water
 * ½ cup plain yogurt
 * 1 tablespoon lemon juice
 * 2 cloves garlic minced
 * 2 teaspoons grated fresh ginger
 * 1 teaspoon turmeric
 * 1 teaspoon salt
 * 1 teaspoon paprika
 * 1 teaspoon curry powder
 * ¼ teaspoon freshly ground black pepper
 * 2 tablespoons olive oil
 * 2 teaspoons cornstarch
 * 2 teaspoons cold water

Directions

 * 1) Place chicken in single layer in glass dish.
 * 2) Combine water, yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder and pepper then pour over chicken and marinate at room temperature for 1 hour.
 * 3) Remove chicken from marinade brushing off as much of marinade as possible reserving marinade.
 * 4) Heat oil in a pressure cooker then brown chicken a few pieces at a time and set aside.
 * 5) Return all chicken to pressure cooker then pour marinade over chicken.
 * 6) Close pressure cooker cover securely.
 * 7) Place pressure regulator on vent pipe.
 * 8) Cook for 8 minutes at 15 pounds pressure with regulator rocking slowly.
 * 9) Cool pressure cooker at once.
 * 10) Remove chicken pieces to a warm platter.
 * 11) Mix cornstarch with cold water blend into hot liquid.
 * 12) Cook and stir until mixture boils and thickens.
 * 13) Pour sauce over chicken.