Description
Aromatic yet mild Indian Instant Pot chicken curry cooked with cumin Basmati rice – perfect for a family dinner everyone will love.
Ingredients
Scale
- 1.5 lbs / 600-700 g chicken thighs, boneless & skinless (1.25-1.5 lbs)
- 1 tbsp ghee (or oil)
- 1 tsp cumin seeds
- 1 cup onion, chopped (1 medium onion)
- 2 tsp ginger 1 inch, grated or ground
- 2 tsp garlic 2-3 cloves, grated or ground
- 1 tsp salt adjust to taste
- 1/2 tsp turmeric powder
- 1 tsp kashmiri red chili powder (or paprika)
- 2 tsp ground coriander seed powder
- 2 tsp garam masala (add 1 tsp for mild flavor)
- 1 tsp ground cumin powder
- 1 Roma tomato, de-seeded and chopped (or 1 tbsp tomato paste)
- 1/4 cup plain greek yogurt
- 1/4–1/2 cup water (add as needed)
Garnish (add after pressure cooking)
- 1/2 tsp crushed cardamom (optional)
- 1/4 cup chopped cilantro
Pot-in-Pot Cumin Rice
- 2 cups basmati rice rinsed 2-3 times
- 2.25 cups water (or 2.5 cups for softer texture)
- 2 tsp ghee or oil
- 1 tsp cumin seeds
- 1 tsp salt adjust to taste
Instructions
Instant Pot
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Turn the Insant Pot and select the Saute setting (high). When the display reads ‘hot’, add the ghee or oil, and cumin seeds.
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When cumin seeds begin to sizzle, add the ginger, garlic and chopped onion. Saute for 1 minute, then cover with a lid and cook for 2 mins.
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Add chicken, salt, turmeric, red chili, coriander, cumin, garam masala and plain greek yogurt. Stir and saute for another 2 mins.
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Add chopped tomatoes. If you prefer a smoother curry, you can add tomato paste or pureed tomato instead of chopped. Depending on how much liquid the chicken has released by now, add 1/4-1/2 cup of water. Adjust water quantity for an 8qt cooker.
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To make the rice at the same time, place a trivet in the main pot. Assemble rinsed rice, water, cumin seeds, salt and oil in an oven safe bowl and place it on top of the trivet. Skip this step if not making rice.
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Close the lid, vent to sealing position in DUO models. Pressure cook for 6 mins.
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After pressure cooking, wait 5 mins and then carefully release the pressure manually (NPR 5, then QR). You can do that by turning the pressure knob to ‘Venting’ position in Instant Pot DUO, or push down the pressure valve in Instant Pot ULTRA.
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Open lid after the pin drops. Remove rice bowl and fluff with a fork. Add crushed or ground cardamom and chopped cilantro. If the sauce appears too thin, reduce it on saute mode for 2-4 mins. It will thicken as it simmers. Serve warm with rice, naan or roti!
Stove-top
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Heat a dutch oven pot on medium -high heat. When it gets hot, add ghee or oil, and cumin seeds.
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When cumin seeds begin to sizzle, add ginger, garlic and chopped onion. Saute for 1 minute, then cover with a lid and cook for 2 mins.
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Add chicken, salt, turmeric, red chili, coriander, cumin, garam masala and plain greek yogurt. Stir and saute for another 2 mins.
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Add chopped tomatoes. Add 1 cup of water, stir and cover the pot. Continue to cook on medium-high heat till the sauce starts bubbling. Then reduce heat to medium and cook for 15-20 minutes, or until the chicken cooks through.
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Add crushed or ground cardamom and chopped cilantro. Serve warm with rice, naan or roti!
Notes
- Pro-tip for adding yogurt: When adding yogurt to any curry, always beat it till smooth, this prevents it from curdling.
- Estimated Time includes roughly 10 mins for pressure build-up. Cook time = Time to set for pressure cooking.
- If making this recipe with chicken breast, adjust cooking time to 8 minutes.
Nutrition
- Serving Size: 200 g
- Calories: 221 kcals
- Sugar: 2 g
- Fat: 9 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 28 g