Instant Pot Chicken Korma
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Marinating time
30 mins
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Total Time
30 mins
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Servings
4
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Calories
456 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chicken Korma
Description
Instant Pot Chicken Korma blends chicken legs marinated in yogurt and spices with a blend of whole spices like cardamom, cinnamon, cloves, and bay leaf. The process begins by sautéing aromatic ingredients such as onions, garlic, and ginger to build a deep flavor base. Cooking the chicken under high pressure allows the meat to become tender while preserving the aroma of the spices. The addition of a smooth cashew paste enriches the sauce, lending a creamy texture and subtle nuttiness to the curry. Garnishing with fresh cilantro adds a bright, herbal note that balances the dish.
The curry has a velvety consistency with complex spice layers without overpowering heat. The gentle cooking of the yogurt coating the chicken helps develop a lightly tangy background, complementing the richness of ghee and nuts. This recipe is well suited for serving over steamed rice or paired with naan to soak up the sauce. It provides a filling meal grounded in precise spice balance.
Recipe notes suggest reducing pressure cooking to 4 minutes when using boneless chicken to prevent overcooking. Whole spices can be contained in a spice pouch to ease removal after cooking. For a more decadent version reminiscent of Shahi Chicken Korma, roasted sliced almonds and raisins can be added as toppings. The recipe was developed using a 6-quart Instant Pot DUO60, which may help with timing and quantities.
Ingredients
- 1 1/2 lbs chicken legs
- 3 tablespoon ghee or oil
- 2 cups onion
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon garam masala
- 1/4 cup water for cooking chicken
- 1/2 cup cashews
- 1/4 cup water warm, to soak and blend cashews
- 1/4 cup cilantro to garnish
Whole Spices
- 5 pods green cardamom aka Elaichi
- 2 bay leaf Tej Patta
- 1" cassia cinnamon aka Dalchini
- 6 cloves aka Laung
- 1 teaspoon cumin seeds aka Jeera
For marination
- 3 tablespoon yogurt
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon Kashmiri red chili powder
- 1 teaspoon salt
Instructions
- Marinate chicken with yogurt, turmeric, red chili and salt. Refrigerate for 30 minutes.
- Soak cashews in warm water while the chicken is marinating. Blend cashews with water to a smooth paste.
- Start the instant pot in sauté mode. Add oil and whole spices. Saute for 30 seconds.
- Add onion, ginger, garlic and sauté for 3 minutes.
- Stir in the spices. Add marinated chicken and sauté for 3-4 mins. We want the yogurt to cook before pressure cooking the chicken.
- Add water for cooking. Stir well and deglaze the pot. Press Cancel and close lid with vent in sealing position.
- 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.
- Add cashew paste to the chicken and mix well.
- Garnish with cilantro. Enjoy over rice or with naan.
Notes
- Pressure cook boneless thigh or breast pieces for 4 minutes to avoid overcooking.
- Use a spice pouch if you prefer to remove the whole spices easily after cooking.
- Add roasted sliced almonds and raisins for a variation similar to Shahi Chicken Korma.
- This recipe is tested in a 6-quart Instant Pot DUO60 model, which affects cooking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 17g | 6% |
| Protein | 20g | 40% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 120mg | 40% |
| Sodium | 685mg | 29% |
| Potassium | 480mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 78mg | 8% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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