Easy Chicken Roast In A Pressure Cooker

Make sure the chicken is cut into large pieces. Two whole legs and breast pieces will be a good way to look at it.

Take a pressure cooker and add the cleaned chicken pieces into it.

Powder 2 tablespoons of pepper. Freshly ground pepper is the best ingredient; but you may also use pepper powder available in the market.

Add the pepper powder into the pressure cooker. Mix it well.

Now, add the chilli sauce, soy sauce and the tomato ketchup. Again, mix the content in the pressure cooker well.

Now, add butter and garlic paste. Combine everything well.

If you are using salted butter, you will not need to add more salt. The sauces too have salt in them. Taste the gravy and then add the salt if required.

Do not add any water.

Close the pressure cooker and place it on the flame.

Let it cook until 2 whistles.

The chicken should only be half cooked. Remove the chicken pieces and reserve the liquid in the pressure cooker.

Now, take a frying pan and add oil into it.

When the oil is hot enough, add the chicken pieces into it and fry it on a medium flame, until the pieces are fully cooked.

Remove the pieces from the oil and set aside.

Take the finely chopped carrots and fry them in oil until crisp. This will take some time. Remove the carrots onto a kitchen towel.

In the same way, fry the potatoes until crisp and drain the excess oil onto a kitchen towel.

Take a pan and boil 2 cups of water. When it comes to a rolling boil, add some salt and the broccoli florets into it.

Let it boil for 2 minutes or until the broccoli becomes shiny green.

Take a frying pan and add some butter to it. When the butter melts, add a clove of chopped garlic into it. Sauté for a couple of seconds until the garlic is aromatic.

Now, add the drained broccoli florets into the butter and sauté well for 5 minutes. Remove to a plate and set it aside.

To assemble the chicken roast, place the chicken pieces on the plate and drizzle the reserved liquid on it. Then, garnish the chicken with the fried carrots and potatoes. Serve hot with a side of hot buttered broccoli.