Murgir Korma – Creamy Bengali Chicken with Almonds
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.
2 1/2lbsskinless chicken on the bone(I strongly recommend dark meat)
1/2cupplain greek yogurtplus 2 tablespoons for garnish
1 tspcayenne pepper powder
2medium onionsthinly sliced
1tbspgrated fresh ginger
1 1/2tspground cumin
1 1/2tspground coriander
1 cupfresh tomato puree(about 4 tomatoes, pureed) or ½ cup canned tomato puree
1/4cupprepared almond meal(optional)
1 1/2tspgaram masala
1 tbspsliced almonds
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.