Chicken Korma Instant pot

 

Ingredients

• 1 kg Chicken Legs
• 4.5 tablespoon Ghee or Oil
• 3 cups Onions
• 1.5 tablespoon Ginger minced
• 1.5 tablespoon Garlic minced
• 1.5 teaspoon Coriander powder (Dhaniya powder)
• 0.75 teaspoon Garam Masala
• 0.38 cup Water for cooking chicken
• 0.75 cup Cashews
• 0.38 cup Water warm, to soak and blend cashews
• 0.38 cup Cilantro to garnish
• Whole Spices
• 7.5 pods Green Cardamom (Elaichi)
• 3 Bay leaf (Tej Patta)
• 1.5" Cinnamon (Dalchini)
• 9 Cloves (Laung)
• 1.5 teaspoon Cumin Seeds (Jeera)

For marination

• 4.5 tablespoon Yogurt
• 0.75 teaspoon Ground Turmeric (Haldi powder)
• 0.75 teaspoon Kashmiri Red Chili powder
• 1.5 teaspoon Salt

Instructions

1. Marinate chicken with yogurt, turmeric, red chili and salt. Refrigerate for 30 minutes. 
2. Soak cashews in warm water while the chicken is marinating. Blend cashews with water to a smooth paste. 
3. Start the instant pot in sauté mode. Add oil and whole spices. Saute for 30 seconds. 
4. Add onion, ginger, garlic and sauté for 3 minutes. 
5. Stir in the spices. Add marinated chicken and sauté for 3-4 mins. We want the yogurt to cook before pressure cooking the chicken.
6. Add water for cooking. Stir well and deglaze the pot. Press Cancel and close lid with vent in sealing position. 
7. Start on Manual/Pressure Cook mode at high pressure for 6 minutes. When the pressure cooker beeps, press cancel and quick release the pressure manually.
8. Add cashew paste to the chicken and mix well. 
9. Garnish with cilantro. Enjoy over rice or with naan. 

Notes
For boneless chicken thigh or breast pieces, pressure cook for only 4 minutes. 

Source: Piping Pot Curry