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Instant Pot Cashew Chicken Curry- Creamy & Delicious Curry

Rich, creamy & delectable Cashew chicken made in the Instant Pot…

This cashew chicken can be served with basmati rice, jasmine rice, ghee rice, naan, or roti.

I enjoyed the cashew chicken with aromatic ghee rice. Scroll down to view the cooking video for ghee rice.

Ghee Rice Recipe, Click The Link

Cooking Video

Instant Pot Ghee Rice Cooking Video

Instant Pot Cashew Chicken Curry- Creamy & Delicious Curry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 5 people
For Marinating Chicken
  • Chicken breast or thighs, diced- 2 breasts, 1 lb or ½ Kg
  • Ginger- Garlic paste- 1 tbsp
  • Garam Masala- 1 tsp
  • Coriander powder- 2 tsp
  • Ground black pepper- ½ tsp
  • Salt- 1 tsp
For Making Onion-Cashew nut Puree
  • Ghee- 2 tbsp (clarified butter)
  • Onions, sliced thin- 3
  • Salt- ½ tsp
  • Cashew nuts, unsalted- ½ cup
  • Water- 1 cup
For Pressure Cooking
  • Ghee- 1 tbsp
  • Whole cardamom- 2
  • Dried bay leaf- 1
  • Pureed onion- cashew nut
  • Water- ½ cup
  • Marinated Chicken
After Pressure Cooking
  • Coconut milk, thin- ½ cup
  • Salt- as required
  • Garam Masala- ½ tsp
  • Cilantro, chopped- 2 handful
  1. In a large bowl, combine chicken along with other ingredients mentioned 'for marinating chicken'. Let marinate for 15 to 30 minutes.
  2. In the Instant Pot- select Saute setting, medium or normal temperature.
  3. Let the stainless steel pot turn hot.
  4. Add ghee, add sliced onions, season with salt.
  5. Saute for 3 minutes.
  6. Add cashew nuts, roast for 2 minutes.
  7. Combine the nuts with the onions, cook till onions turn light golden in color.
  8. Do not brown the onion.
  9. Remove the pot from the main pot.
  10. Transfer the onions & cashew nut to a blender jar, add 1 cup warm water, and puree till smooth.
  11. Keep aside the pureed onion-cashew nut.
  12. Clean the stainless steel pot well and place it on the main pot.
  13. Add 1 tbsp ghee, let melt. (Pot is still hot so no need to turn on the saute setting).
  14. Add whole cardamoms & dried bay leaf.
  15. Add the pureed onion-cashew nuts.
  16. Rinse the blender jar with ½ cup water, add that to the pot.
  17. Add the marinated chicken, combine well.
  18. Close the pot with the lid.
  19. Select Pressure cook setting, set time to 15 minutes, at high pressure.
  20. After 15 minutes of pressure cooking, do a quick pressure release.
  21. Open the lid.
  22. Combine well the cooked cashew chicken.
  23. Add coconut milk.
  24. Select Saute setting at medium temp.
  25. Let cook for 3 minutes.
  26. Add garam masala and salt if required. Combine well.
  27. If you need more heat, add black ground pepper.
  28. Add chopped cilantro. Cook for a minute.
  29. Remove the pot from the main pot.
  30. Keep it covered for 10 minutes.
  31. This delicious cashew chicken can be served with basmati rice, ghee rice, naan, roti, 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...