You know what the best part of making this dish is? LEFTOVERS! Eating it the next day is literally finger licking good. Think about it for a second. The cooked dish just marinated itself while it waited for a belly to fill! So go ahead and make extra to save yourself some time the day after AND have a satisfying meal. I made this in an Instant Pot (IP). Don’t have an IP? You can use a traditional pressure cooker as well, but an IP is just so much easier to deal with. Clean up is a breeze too! It’s a new age cooker which takes the scare away from those crazy loud whistle blows. Get it “>here! This dish is allergen free as well. Be sure to use a glove when handling the mixture to prevent staining and masala hands (especially if you have kids). The yogurt is optional, but you can also use an alternate if you wish. The key ingredient in this dish is FRESH TURMERIC! As a matter of fact, I switched to fresh turmeric in everything. You’ll be amazed at how it changes the flavor of your dishes. Give it a try :).
Step by Step Instructions
Saute the chicken in the IP, add some water, and then close the lid. Set the IP to manual, 15 minutes, high pressure, and let the pressure release naturally. Open the lid and put IP on saute mode. Then add the sorghum mixture (more or less depending on the consistency you like). Let it cook for a few minutes, add green garlic (optional), and cilantro.
Recipe
📖 Recipe
ENJOY! <3
