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.
Servings Prep Time
6servings 5minutes
Cook Time
Servings Prep Time
6servings 5minutes
Cook Time
  • 2 1/2lbs skinless chicken on the bone(I strongly recommend dark meat)
  • 1/2cup plain greek yogurtplus 2 tablespoons for garnish
  • 1tsp ground turmeric
  • 1 1/2tsp salt
  • 1 tsp cayenne pepper powder
  • 3tbsp oil
  • 2 medium onionsthinly sliced
  • 1tsp sugar
  • 1tbsp grated fresh ginger
  • 3cloves garlicminced
  • 1 1/2tsp ground cumin
  • 1 1/2tsp ground coriander
  • 1 cup fresh tomato puree(about 4 tomatoes, pureed) or ½ cup canned tomato puree
  • 1/4cup prepared almond meal(optional)
  • 1 1/2tsp garam masala
  • 1 tbsp sliced almonds
  • 2tsp chopped cilantro
  1. Put the chicken in a bowl and rub with the 1/2 cup yogurt, turmeric, salt, and cayenne pepper powder and set aside.
  2. Beat the remaining 2 tablespoons of yogurt in a separate bowl and set aside.
  3. 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.
  4. 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.
  5. Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on Manual Pressure for 5 minutes.
  6. When cooking time is complete, allow for Natural Pressure Release for 10 minutes.
  7. 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.