Chicken Chicken Curry Instant Pot Recipes

Chicken Cooked In Cashew Nut Poppy Seeds Gravy | Instant Pot Recipe

Chicken cooked in an amazing onion-tomato-cashew nut-poppy seeds gravy…

This is a finger-licking delicious curry, the gravy is just incredible. I cooked this in the Instant Pot, cooked the onion-tomato masala in saute setting, pureed the gravy & pressure cooked the chicken in the gravy.

Absolutely delicious curry, and can be served with rice, ghee rice, chapati, paratha, poori, etc.

Chicken In Cashew Nut Poppy Seeds Gravy | Instant Pot Pressure Cooked Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4 people
For marinating chicken
  • Chicken legs or bone-in pieces- 8
  • Kashmiri chili powder- 1½ tsp
  • Turmeric powder- ⅛ tsp
  • Garam masala- ½ tsp
  • Salt- 1 tsp
For making the gravy
  • Oil- 1 tbsp
  • Onion, chopped- 2
  • Ginger-garlic paste- 1 tbsp
  • Green chilies, halved- 2
  • Tomato, chopped- 2
  • Kashmiri chili powder- 2 tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- ½ tbsp
  • Fennel powder- 2 tsp
  • Garam masala- 1 tsp
  • Salt- 1½ tsp
  • Water- ½ cup
  • Poppy seeds- ½ tbsp
  • Cashew nuts- ½ cup
  • Water- 1½ cups (while grinding)
  • Cilantro, chopped- ¼ cup
  1. In a bowl, combine chicken with the mentioned ingredients 'for marinating chicken'. Let marinate for 30 minutes.
  2. I'm using Instant Pot for cooking this curry.
  3. Select saute setting, temperature should be normal or medium.
  4. Let the stainless steel pot turn hot.
  5. Add oil, onions & season with ½ tsp salt. Saute for 2 minutes.
  6. Add ginger-garlic paste & green chilies, saute till onions turn golden in color.
  7. Add tomatoes, cook till tomatoes have slightly mashed up.
  8. Add the spices- chili, turmeric, coriander, fennel powder, garam masala & salt; combine well.
  9. Add ½ cup water & cook for 2 minutes.
  10. Add poppy seeds & cashew nuts, cook for 2 minutes.
  11. Cancel saute setting & take the pot out of the main pot.
  12. Let the onion-tomato mixture cool down a bit.
  13. Transfer to a blender jar, add 1½ cups water & grind till smooth paste.
  14. Transfer the gravy to the stainless steel pot. If you're using the same stainless steel pot used for cooking the gravy masala, ensure the pot is clean & nothing is stuck to the pot. Otherwise, the pot will turn brown very fast while pressure cooking.
  15. Place the pot into the main pot.
  16. Add the marinated chicken to the gravy, combine well.
  17. If the gravy is too thick, add ½ cup more water. If the gravy is thick, while pressure cooking the gravy can be stuck to the stainless steel pot & the Instant Pot will give out burn error.
  18. Close the pot with the lid.
  19. Select pressure cook setting, set the time to 10 minutes at high pressure.
  20. After pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  21. Open the lid.
  22. Give everything a good mix.
  23. Garnish with cilantro.
  24. Serve the curry in a bowl & enjoy with rice, chapati, paratha, poori, etc.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...