Name: Murgir Korma - Creamy Bengali Chicken with Almonds
Prep time: 5 min
Cook time: 19 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 1/2 lbs skinless chicken on the bone ((I strongly recommend dark meat)); 1/2 cup plain greek yogurt (plus 2 tablespoons for garnish); 1 tsp ground turmeric; 1 1/2 tsp salt; 1 tsp cayenne pepper powder; 3 tbsp oil; 2 medium onions (thinly sliced ); 1 tsp sugar; 1 tbsp grated fresh ginger; 3 cloves garlic (minced); 1 1/2 tsp ground cumin; 1 1/2 tsp ground coriander; 1 cup fresh tomato puree ((about 4 tomatoes, pureed) or ½ cup canned tomato puree); 1/4 cup prepared almond meal ((optional)); 1 1/2 tsp garam masala; 1 tbsp sliced almonds; 2 tsp chopped cilantro

Murgir Korma - Creamy Bengali Chicken with Almonds

By :Instant Indian Cookbook - Rinku Bhattacharya

Chicken Korma is a rich-tasting chicken curry with Mughal roots. This dish is often laden with cream and cashew and almond pastes, making its preparation a very laborious process. In order to make this dish accessible for every-day celebrations in my household, I replace the cream with my favorite plain Greek yogurt and add in some almond meal to thicken the sauce. I also prefer chicken on the bone for this dish as that allows for a deep and full-flavored broth.

Course

Main Course

Cuisine

Indian

Difficulty

Easy

Browse Category

Poultry

Duration

30-60 min

Diet	Gluten Free

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Almonds, Greek Yogurt, Onion, Tomato Puree

Prep Time

5 minutes

Cook Time

19 minutes

Servings

6 servings

Ingredients

2 1/2 lbs skinless chicken on the bone (I strongly recommend dark meat)
1/2 cup plain greek yogurt plus 2 tablespoons for garnish
1 tsp ground turmeric
1 1/2 tsp salt
1 tsp cayenne pepper powder
3 tbsp oil
2 medium onions thinly sliced
1 tsp sugar
1 tbsp grated fresh ginger
3 cloves garlic minced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 cup fresh tomato puree (about 4 tomatoes, pureed) or ½ cup canned tomato puree
1/4 cup prepared almond meal (optional)
1 1/2 tsp garam masala
1 tbsp sliced almonds
2 tsp chopped cilantro

Course

Main Course

Cuisine

Indian

Difficulty

Easy

Browse Category

Poultry

Duration

30-60 min

Diet	Gluten Free

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Almonds, Greek Yogurt, Onion, Tomato Puree

Prep Time

5 minutes

Cook Time

19 minutes

Servings

6 servings

Ingredients

2 1/2 lbs skinless chicken on the bone (I strongly recommend dark meat)
1/2 cup plain greek yogurt plus 2 tablespoons for garnish
1 tsp ground turmeric
1 1/2 tsp salt
1 tsp cayenne pepper powder
3 tbsp oil
2 medium onions thinly sliced
1 tsp sugar
1 tbsp grated fresh ginger
3 cloves garlic minced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 cup fresh tomato puree (about 4 tomatoes, pureed) or ½ cup canned tomato puree
1/4 cup prepared almond meal (optional)
1 1/2 tsp garam masala
1 tbsp sliced almonds
2 tsp chopped cilantro

Instructions

Put the chicken in a bowl and rub with the 1/2 cup yogurt, turmeric, salt, and cayenne pepper powder and set aside.
Beat the remaining 2 tablespoons of yogurt in a separate bowl and set aside.
Set the Instant Pot® to Sauté mode and heat the oil. Add the sliced onions and cook for 6 to 8 minutes, gradually adding in the sugar to help with even browning. Remove about one-third of the browned onions and reserve for garnish.
To the remaining onions in the pot add the ginger and garlic and cook for 2 minutes. Stir in the seasoned chicken, cumin, coriander, tomato puree, almond meal (if using), and 1/4 cup of water, and bring to a simmer.
Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on Manual Pressure for 5 minutes.
When cooking time is complete, allow for Natural Pressure Release for 10 minutes.
Once the pressure is released, remove the lid and stir well. Stir in the garam masala and reserved golden onions. Place in a serving bowl, garnish with sliced almonds and drizzle with the beaten yogurt and cilantro. Serve with rice.

Instant Indian Cookbook - Rinku Bhattacharya

Rinku Bhattacharya — cookbook author and founder of Spice Chronicles — has put together a collection of 100 authentic recipes that showcase the diversity of Indian cuisine. With over 5 million Instant Pots ® sold, home cooks are eager for cookbooks that make the most of this multi-function pressure cooker. The Instant Pot ® lends itself perfectly to Indian recipes, making flavorful, nutritious fare (like dals, legumes and all manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options, and nearly all recipes are gluten-free.
With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!