Chicken Korma
By :Archana Mundhe
Print Recipe
A mild and healthy chicken curry cooked in whole spices and then braised in yogurt based sauce.
Votes: 12
Rating: 4.92
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Diet Low Carb, Paleo
Cooking Technique Pressure Cook
Main Ingredient Chicken, Spices, Yogurt
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
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Diet Low Carb, Paleo
Cooking Technique Pressure Cook
Main Ingredient Chicken, Spices, Yogurt
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
Votes: 12
Rating: 4.92
Rate this recipe!
Instructions
  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.