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Tandoori Chicken
Chicken Korma
| By : |
A mild and healthy chicken curry cooked in whole spices and then braised in yogurt based sauce.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
3 servings
|
Ingredients
- 1 1/2 pounds chicken thighs cut into pieces
- 1 tablespoon cooking oil
- 4 green cardamom whole
- 4 cloves
- 12 black pepper
- 1/2 teaspoon cumin seeds
- 1 large onion finely chopped
- 1 teaspoon Ginger minced
- 1 teaspoon garlic minced
- 1/4 teaspoon turmeric
- 1/2 - 1 teaspoon kashmiri chili powder or any mild red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 cup yogurt full fat or greek yogurt, plain
- 1 teaspoon salt adjust to your taste preference
- cilantro chopped, for garnish
Ingredients
|
Instructions
- Turn Instant Pot to sauté mode. Once the display reads "hot", add oil and whole spices (cardamom, cloves, black pepper and cumin). Saute for 30 seconds.
- Add onion and mix well. Saute for 2 minutes covered with glass lid.
- Add ginger, garlic, turmeric, red chili powder, cumin powder, coriander powder and salt. Mix well.
- Add chicken, mix well to evenly coat all the spices to the chicken.
- Add
1/4 cup of water. - Close Instant Pot with pressure valve to sealing. Cook on Manual and adjust to high pressure for 8 minutes, followed by 5 minutes of natural pressure release. Quick release the remaining pressure.
For boneless chicken thighs or breasts - cook for 5 mins followed by NPR - Open the Instant Pot, add a few spoonfuls of hot curry to the yogurt and mix well. This step is important to avoid the cold yogurt getting split in the curry.
- Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro. Enjoy!
- Note: If you want a thick curry, reduce the
1/4 cup water by adding only2 tablespoons of water and saute in the end for few extra minutes. This recipe is a soupier curry.
Archana was born and raised in India eating her mom’s scrumptious food. She’s a talented chef and food enthusiast. Her food not only tastes amazing but it’s also a feast for the eyes, cooking with the freshest ingredients and experimenting with delicious recipes. Archana’s flavours and spices are inspired by the wonderful flavours of her mother’s cooking and traditional dishes from all over India.
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The most tender and moist and flavorful dish I have ever eaten. Spectacular!!!!
This was truly delicious, a must try. Tasted like take out!
I used gram masala too and this was so tasty
Good recipe. Tastes great! However, next time I will put the cloves, pepper corns and cardamom in a spice bag or cheese cloth. It is not plesent when you bite one… I used chicken tenders. Make the chicken small pieces.
Results are good. Nice mild chicken korma and easy to make in the instant pot with this recipe.
Another Instant Pot recipe we loved!! A must-try.
Good recipe !
One of my favorite curry dishes. This complimant is not given easily, having grown up in South Africa with curry being a mainstay. I used 1.5tbl of Cape Malay curry (mild and sweater) and served it over peas and quinoa and brown rice. If i had to change anything I might add potaotes. The family licked the bowls clean.
It was excellent. We made a few changes… We used boneless skinless thighs and cut back the cooking time per the instructions. We browned the chicken on high before starting the recipe to add flavor and color. We ground all spices (cloves, peppercorn, etc.) instead of whole. After adding liquids, we deglazed with a wooden spoon to get all the brown bits loose before starting the pressure cycle.
I love this recipie! I made it for my family and they all loved it. It was very flavorful!
Great recipe. I used chicken drumsticks and the meat fell off the bone. So much better than store bought sauce.
As it says it was soupy but tasted good!
Great recipe. Especially goid with a btaggord on the side.