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East Indian Chicken

• 6 chicken thighs
• 1 cup water
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil
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• 2 teaspoons cornstarch
• 2 teaspoons cold water

Place chicken in a single layer in shallow glass casserole. Mix 1 cup water, yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper. Pour over chicken. Marinate for at least 6 hours in refrigerator. Remove chicken from marinade, brushing off and reserving as much marinade as possible. Heat oil in 4- or 6-quart pressure cooker over medium heat. Brown chicken, a few pieces at a time. Return all chicken to pressure cooker. Pour reserved marinade over chicken. Close cover securely. Place pressure regulator on vent pipe. COOK 8 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove chicken. Keep warm. Mix cornstarch with 2 teaspoons cold water. Stir into cooking liquid. Cook and stir until sauce boils and thickens. Pour sauce over chicken.
Makes 6 servings