Chicken Korma
A mild and healthy chicken curry cooked in whole spices and then braised in yogurt based sauce.
Servings Prep Time
3servings 5minutes
Cook Time
Servings Prep Time
3servings 5minutes
Cook Time
  • 1 1/2pounds chicken thighscut into pieces
  • 1tablespoon cooking oil
  • 4 green cardamomwhole
  • 4 cloves
  • 12 black pepper
  • 1/2teaspoon cumin seeds
  • 1large onionfinely chopped
  • 1teaspoon Gingerminced
  • 1teaspoon garlicminced
  • 1/4teaspoon turmeric
  • 1/2 – 1teaspoon kashmiri chili powderor any mild red chili powder
  • 1teaspoon coriander powder
  • 1teaspoon cumin powder
  • 1/2cup yogurtfull fat or greek yogurt, plain
  • 1teaspoon saltadjust to your taste preference
  • cilantrochopped, for garnish
  1. 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.
  2. Add onion and mix well. Saute for 2 minutes 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 1/4 cup of water.
  6. 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
  7. 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.
  8. Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro. Enjoy!
  9. Note: If you want a thick curry, reduce the 1/4 cup water by adding only 2 tablespoons of water and saute in the end for few extra minutes. This recipe is a soupier curry.