Lip smackingly delicious chicken with almond poppy seed saffron yogurt gravy cooked in the Instant Pot…
This has been one of my favorite Instant Pot chicken dishes. This is a Mughal-style dish called Murgh Musallam traditionally cooked with whole chicken. In this recipe, instead of whole chicken, I’ve added boneless chicken. The highlight of this dish is the delicious gravy, chicken cooked in amazing ground almond, poppy seeds, yogurt & saffron gravy. The aroma from this dish is mesmerizing & you’ll be seen literally drinking the gravy. Can be served with basmati rice, paratha, naan, or chapati.
Cooking Video
Instant Pot 10 Minute Delicious Chicken & Gravy | Mughal Style Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
For making ground paste
- Whole almonds, blanched- 20
- Cumin seeds- 1 tsp
- Poppy seeds- 1 tbsp (White or black)
- Water- ½ cup
For marinating chicken
- Chicken boneless, diced- 2 breasts or thighs
- Chili powder- 1 tsp
- Turmeric powder- ¼ tsp
- Cumin powder- 1 tsp
- Coriander powder- 2 tsp
- Salt- 1 tsp
For Cooking
- Ghee- 2 tbsp
- Whole cardamom- 4
- Whole cinnamon- 1 inch slice
- Dried bay leaves- 2
- Onions, sliced- 3
- Salt- ½ tsp
- Ginger-garlic paste- 1 tbsp
- Tomatoes, chopped- 2
- Marinated chicken
- Ground almond paste
- Yogurt- 1 cup
- Saffron- 10 strands
Instructions
- If using whole almonds, blanch almonds in warm water for 5 minutes; peel off the skin. Or use blanched almonds. Instead of almonds, cashew nuts can be added.
- Into a blender jar, add blanched almonds, cumin seeds, poppy seeds & water; grind to a smooth paste.
- In a large bowl, add all the spices to the chicken; combine well & keep it aside.
- Select saute setting on the Instant Pot, at medium temperature. Click start if using Instant Pot Ultra model.
- Add ghee or oil.
- Add whole cardamom, cinnamon & dried bay leaves; saute for a minute.
- Add onions, season with salt, add ginger-garlic paste; combine well.
- Cook for 2 minutes.
- Add tomatoes, cook for a minute.
- Add the marinated chicken, ground almond paste.
- Rinse the blender jar with ¼ cup water & add that as well to the chicken.
- Add saffron.
- Take yogurt in a bowl, beat well using a spoon. Add the yogurt to the chicken.
- Combine well.
- Close the pot with the lid.
- Cancel Saute setting. Select Pressure cook setting, set time to 10 minutes at high pressure.
- After 10 minutes of pressure cooking, do a quick pressure release.
- Open the lid, perfectly cooked aromatic chicken with gravy.
- There will be enough gravy in the pot, don't thicken the gravy. As it cools down the gravy will thicken.
- Garnish with cilantro.
- Remove the pot from the main pot, keep covered for a few minutes.
- Enjoy with basmati rice, naan, paratha or chapati. Absolutely YUM!
