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Instant Pot Best Tasting Chicken Korma- Indian Recipe

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
Recipe type: Main
Cuisine: Indian
Serves: 4 People
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
Step 1-Prepare the ground paste
  1. Place a saucepan over medium heat, add ghee.
  2. Add cardamom, bay leaf, cloves, cinnamon & mace; saute for a few seconds.
  3. Add onion & salt. Cook till translucent.
  4. Add tomato, cook for 2 minutes.
  5. Add poppy seeds & cashew nuts; cook for 2 minutes.
  6. Remove the saucepan from the heat.
  7. Let cool down.
  8. Discard the bay leaf & add everything to a blender jar.
  9. Add coconut milk & water, grind to a smooth paste.
  10. Keep aside the ground paste.
Step 2- Cook in the Instant Pot
  1. On the Instant pot. Select Saute setting, medium temperature.
  2. Let stainless steel or ceramic pot turn hot.
  3. Add oil & ghee.
  4. Add onion, season with salt.
  5. Add green chilies & dried bay leaves. Cook for a minute.
  6. Add tomatoes, cook for 2 minutes.
  7. Add the chicken legs or bone-in pieces.
  8. Add the prepared ground paste.
  9. Combine well.
  10. Rinse blender jar with ½ cup water & add that to the pot.
  11. Combine well.
  12. Close the pot with the lid.
  13. Cancel Saute setting.
  14. Select Pressure cook setting, set time to 15 minutes at high pressure.
  15. After 15 minutes of pressure cooking, let the pressure release naturally for 5 minutes.
  16. After that do a quick pressure release.
  17. Open the lid.
  18. You'll be seen inhaling the mesmerizing aroma from the korma.
  19. Add chopped cilantro.
  20. Remove the stainless steel pot from the main pot, keep covered.
  21. Serve in a bowl, enjoy with ghee rice or plain basmati rice.



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...