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Instant Pot Chicken Korma
4.8 from 177 votes

Instant Pot Chicken Korma

Instant Pot Chicken Korma features marinated chicken legs cooked with aromatic whole spices, yogurt, and a creamy cashew paste. The slow-cooked onions combined with ginger and garlic create a rich base, while the use of garam masala and coriander powder provides warm, earthy flavors. Finished with fresh cilantro, this curry offers a mildly spiced, smooth texture perfect for serving over rice or with naan bread, combining methodical marination and pressure cooking for tender results.

Prep Time
5 mins
Cook Time
25 mins
Marinating time
30 mins
Total Time
30 mins
Servings: 4
Calories: 456 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  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

  • 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 456

% 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.