“Burmese” Chatta Recipe

Chatta is how we say chicken in Burmese. When I cooked this dish, I had no intention of it tasting Burmese, but it truly does! In Burma, we eat Chatta Paratha and this was perfect for the Paratha I had in my freezer.

Ingredients

2 lbs boneless, skinless chicken legs and thighs

1 tbsp black pepper

1 tbsp salt

1 tbsp cumin powder

1 tbsp coriander seed powder1

tbsp turmeric powder

1 tsp garlic powder (optional)

1 tsp ginger powder (optional)

1 tbsp coconut oil

1 red onion, sliced

6 slices of ginger root

5-6 dates

7 whole garlic cloves, peeled

1 tsp cinnamon

1 cup chicken broth

1 tbsp tomato paste

5 curry leaves

1tbsp lemon juice

2 tbsp besan (graham flour)

Directions

1. Mix together salt, pepper, turmeric, coriander, ginger powder, garlic powder and cumin.

2. Coat chicken with spice mixture.

3. Turn Instant Pot on SAUTE .mode. Add coconut oil and brown chicken for 3-5 minutes.Add remaining ingredients EXCEPT BESAN, mix together and cook on MANUAL HIGH PRESSURE for 30 minutes. QUICK RELEASE.

4. Remove chicken from pot and put aside (chicken will be very soft and fall apart so its ok if little shreds of chicken are left in the broth. Turn IP on SAUTE mode and bring broth to a boil. Add besan and a couple tbsps of hot broth to a small bowl and mix together. Add mixture to broth while stirring gently so it doesn’t clump. Allow it to boil for ten minutes to thicken.

4. Turn off IP and add chicken back to pot to combine. Serve with rice or layered paratha (I use the frozen kind from the Indian store and this is the more tasty option in my opinion)

Recipe inspired by Instant Pot Eats Leg Of Lamb Stew With Dates & Cinnamon