Instant Pot 15 Minute Chicken Madras Recipe | With Aromatic Cumin Jeera Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 People
Ingredients
Making Chicken Madras
  • For cooking veggies
  • Ghee- 1 tbsp
  • Onion, roughly chopped- 2
  • Garlic, chopped- 2 cloves
  • Ginger, chopped- 1-inch slice
  • Red pepper, roughly chopped- 1
  • Carrot, diced- ½ of a large carrot or 1 medium-sized carrot
  • Tomatoes, chopped- 2
  • Turmeric powder- ⅛ tsp
  • Cumin powder- 1 tsp
  • Coriander powder- 2 tsp
  • Salt- ½ tsp
  • For cooking chicken
  • Ghee- 1 tbsp
  • Dried red chilies, halved- 2
  • Tomato paste- 2 tbsp
  • Chicken boneless, diced- 2 chicken breasts or thighs
  • Salt- ½ tsp
  • Kashmiri chili powder- 1 tsp (for more spice add regular hot chili powder)
  • Coriander powder- 1 tsp
  • Water- ¼ cup
  • Final cooking
  • Prepared sauce
  • Cooked chicken
  • Madras curry powder- 1 to 2 tbsp
  • Cilantro, chopped- ¼ cup
For cooking cumin-jeera rice
  • Ghee- 1 tbsp
  • Dried bay leaves- 2
  • Whole cardamoms- 2
  • Cumin seeds- 1 tsp
  • White basmati rice- 1½ cups
  • Salt- ½ tsp
  • Water- 1¾ cups
Instructions
Cooking Chicken Madras in the Instant Pot
  1. Let's first cook the veggies & make the sauce.
  2. Turn on saute setting, temperature should be medium. Let the stainless steel pot turn hot.
  3. Add ghee, onions, garlic & ginger; saute for 2 minutes.
  4. Add red pepper & carrot; cook for 2 minutes.
  5. Add tomatoes, cook for 2 minutes.
  6. Add turmeric, cumin, coriander powder & salt. Combine well & cook for a minute.
  7. Take the pot out of the main out, let the veggies cool down a bit.
  8. Transfer to a blender jar, add ½ cup water & puree till smooth paste.
  9. Keep aside the sauce.
  10. This sauce can be made ahead of time & stored in the fridge for a few weeks or in the freezer for a few months.
  11. Can be used for cooking paneer, beef, lamb or potatoes.
  12. Place the stainless pot back to the main pot.
  13. Select saute setting, temperature should be medium.
  14. Add ghee, add dried red chilies & saute for a few seconds.
  15. Add tomato paste; saute for a minute.
  16. Add the chicken, combine well.
  17. Add Kashmiri chili, coriander powder & salt, combine well.
  18. If you want this curry to be spicy, add regular hot chili powder based on your spice level.
  19. Add ¼ cup water & combine well.
  20. Ensure the pot hasn't turned brown.
  21. Close the pot with the lid.
  22. Cancel saute setting.
  23. Select pressure cook setting, set the time to 5 minutes at high pressure.
  24. After 5 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  25. Open the lid, perfectly cooked chicken. There will be some gravy in the pot.
  26. Add half of the prepared sauce, combine well.
  27. If you're making with more chicken, add the entire sauce.
  28. Add Madras curry powder (available at all Indian stores), it's a blend of a variety of spices like turmeric powder, coriander, fennel, black pepper, fenugreek, mustard seeds, dried garlic & onions.
  29. I've added 1 tbsp madras curry powder, it's an intense spice so add as per your liking- up to 2 tbsp should be good.
  30. Combine well, cook for 2 minutes.
  31. Finally, garnish with chopped cilantro.
  32. Take the pot out of the main pot & keep covered for some time.
Making cumin or jeera rice in the Instant Pot
  1. If you prefer, soak basmati rice in water for 15 minutes & then rinse in water. Or skip soaking & just rinse the rice taken in a strainer under running water till the water turns clear.
  2. Turn on saute setting, temperature should be medium. Let the stainless steel pot turn hot.
  3. Add ghee, dried bay leaves, whole cardamoms & cumin seeds.
  4. Saute for a minute, don't let the seeds turn brown.
  5. Add the rinsed basmati rice, roast for 2 minutes.
  6. Add salt & water, combine well.
  7. In the Instant Pot, for cooking 1½ cups rice 1¾ cups water has to be added for soft rice.
  8. Close the pot with the lid.
  9. Select pressure cook setting, set the time to 6 minutes at high pressure.
  10. After 6 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  11. Open the lid, aromatic & perfectly fluffy cumin rice is ready.
  12. Enjoy chicken madras along with cumin rice or with naan, roti or chapati.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/instant-pot-15-minute-chicken-madras-recipe-with-aromatic-cumin-jeera-rice/