“Juicy chicken” (with and without noodles)

Ingredients

• 1 inch minced ginger (1 tbsp if using for noodle soup version)
• 5-6 green elaichi (cardamom) pods (10 if noodle soup version)
• 1/4 – 1/2 tsp ground elaichi (cardamom) (1 tsp for noodle soup version)
• 1/4 tsp black pepper (1/2 for noodle soup version)
• 6 chicken drumsticks
• salt to taste
• chopped cilantro
• 1 tsp coriander powder (2 tsp for noodle soup version)
• 2 tbsps canned tomato sauce (1/2 can for noodle soup version)
• 1/2 cube chicken bouillon (if noodle soup version)

Instructions

1. Heat oil in a pot and saute the minced ginger until starts to turn golden
2. Break up the green elaichi pods with a mortar and pestle, then add to the pot (for noodle soup version, do not break up the pods)
3. Add 1 tsp elaichi powder and 1/2 tsp black pepper to pot and saute quickly
4. Add the chicken drumsticks to the pot. Seal them (stir them while cooking until the outside is not pink, doesn’t take long).
5. Add canned tomato sauce, keep cooking on medium to high heat, no need to stir much
6. Once the tomato has cooked and separated from the oil (takes about 5 minutes), add salt (about 1-1.5 tsps), water (1.5 cups for regular juicy chicken, 2.5-3 cups for noodle version), and some chopped cilantro. If the noodle soup version, also add the 1/2 cube chicken bouillon now.
7. Pressure cook on low pressure for 10-11 minutes
8. Add coriander powder, more chopped cilantro, and serve