Best tasting chicken korma cooked in the Instant Pot…
This is an absolutely delicious gravy-based chicken dish, an amazing ground paste is made out of cooked onion/tomato/poppy seeds/cashew nuts & coconut. Chicken is combined with the ground paste & pressure cooked in the Instant Pot.
The gravy tasted extremely delicious, I was seen drinking the gravy like a soup. I enjoyed this along with my favorite Ghee rice.
Instant Pot Perfect 10 Minute Ghee Rice Recipe
Cooking Video
Instant Pot Best Tasting Chicken Korma- Indian Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 4 People
Ingredients
For making Ground Paste
- Ghee- 2 tbsp
- Whole cardamoms- 4
- Dried bay leaf- 1
- Whole cloves- 2
- Whole cinnamon- 2-inch slice
- Whole mace- 1
- Onion, chopped- 1
- Tomato, chopped- 1
- Poppy seeds- 1 tbsp
- Cashew nuts- 2 tbsp
- Salt- ½ tsp
- Coconut milk, thick- ½ cup (or add grated coconut)
- Water- ½ cup
For cooking in the Instant Pot
- Oil- 2 tbsp
- Ghee- 1 tbsp
- Onion, sliced- 2
- Green chilies- up to 3
- Dried bay leaves- 2
- Tomato, chopped- 1, large
- Chicken legs or bone-in pieces- 5 to 8
- Prepared ground paste
- Water- ½ cup
- Cilantro, chopped- ¼ cup
- Salt- 1½ tsp
Instructions
Step 1-Prepare the ground paste
- Place a saucepan over medium heat, add ghee.
- Add cardamom, bay leaf, cloves, cinnamon & mace; saute for a few seconds.
- Add onion & salt. Cook till translucent.
- Add tomato, cook for 2 minutes.
- Add poppy seeds & cashew nuts; cook for 2 minutes.
- Remove the saucepan from the heat.
- Let cool down.
- Discard the bay leaf & add everything to a blender jar.
- Add coconut milk & water, grind to a smooth paste.
- Keep aside the ground paste.
Step 2- Cook in the Instant Pot
- On the Instant pot. Select Saute setting, medium temperature.
- Let stainless steel or ceramic pot turn hot.
- Add oil & ghee.
- Add onion, season with salt.
- Add green chilies & dried bay leaves. Cook for a minute.
- Add tomatoes, cook for 2 minutes.
- Add the chicken legs or bone-in pieces.
- Add the prepared ground paste.
- Combine well.
- Rinse blender jar with ½ cup water & add that to the pot.
- Combine well.
- Close the pot with the lid.
- Cancel Saute setting.
- Select Pressure cook setting, set time to 15 minutes at high pressure.
- After 15 minutes of pressure cooking, let the pressure release naturally for 5 minutes.
- After that do a quick pressure release.
- Open the lid.
- You'll be seen inhaling the mesmerizing aroma from the korma.
- Add chopped cilantro.
- Remove the stainless steel pot from the main pot, keep covered.
- Serve in a bowl, enjoy with ghee rice or plain basmati rice.
