Chicken Korma - Instant Pot

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Chicken Korma - A mild and healthy chicken curry cooked in whole spices and then braised in yogurt based sauce.

Course: Entree

Cuisine: Indian

Servings: 3

Author: Archana Mundhe

Ingredients

• 1.5 lb chicken thighs cut into pieces I used 6 skinless drumsticks
• 1 tbsp cooking oil
• 4 green cardamom whole
• 4 cloves
• 12 black pepper
• ½ tsp cumin seeds
• 1 large onion finely chopped
• 1 tsp ginger minced
• 1 tsp garlic minced
• ¼ tsp turmeric
• ½ - 1 tsp kashmiri chili powder or any mild red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ cup full fat or greek yogurt
• 1 tsp salt or to taste
• Cilantro chopped, for garnish

Instructions

1. Turn IP to sauté mode, Once the ‘hot’ sign displays add oil and whole spices (cardamom, cloves, black pepper and cumin). Saute for 30 secs.
2. Add onion and mix well. Saute for 2 min covered with glass lid.
3. Add ginger, garlic, turmeric, red chili powder, cumin powder, coriander powder and salt. Mix well.
4. Add chicken, mix well to evenly coat all the spices to the chicken.
5. Add ¼ cup of water. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 8 mins followed by 5 min Natural release.
6. Open IP, Add few spoonful of hot curry to the yogurt and mix well. This step is important to avoid the cold yogurt getting split in the curry.
7. Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro!
8. Note: I enjoy this curry a bit soupy. If you want a thick curry, reduce the ¼ cup water by adding only 2 tbsp of water and saute in the end for few extra minutes.
9. For boneless chicken thighs or breasts - cook for 5 mins followed by NPR.