Cashew nuts Chicken Chicken Curry Instant Pot Recipes Pakistani Ramadan recipes Video

Rich Creamy White Chicken Curry | Pakistani Recipe | Instant Pot 30 Minutes

Rich, creamy & finger-licking delish white chicken curry…

This is a popular Pakistani dish, made with very minimal ingredients yet tastes absolutely scrumptious. I cooked this in the Instant Pot & will be ready in just 30 minutes.

Bone-in chicken has to be marinated in yogurt for at least an hour & then cooked along with cashew nut paste. Cashew nut paste will make the gravy rich & creamy. It’s a mildly spicy chicken curry that goes well with ghee rice, vegetable pulao, or plain basmati rice.

Absolutely yum!

Cooking Video

Rich Creamy White Chicken Curry | Pakistani Recipe | Instant Pot 30 Minutes
Prep time
Cook time
Total time
Recipe type: Main
Serves: 5 People
For marination
  • Chicken legs or bone-in pieces- 8 to 10
  • Yogurt- 1 cup
  • White pepper powder- 1 tsp
  • Garam masala- 1 tsp
  • Salt- 1 tsp
For cooking
  • Ghee- 2 tbsp
  • Whole green cardamom- 3
  • Whole cinnamon- 2 inch slice
  • Dried bay leaves- 2
  • Onion, chopped- 2
  • Green chilies- 3
  • Salt- ½ tsp
  • Cashew nut paste- 20 cashews ground with ¼ cup water
  • Cilantro, chopped- ¼ cup
  1. In a large bowl, combine the chicken with the above-mentioned 'for marination ingredients.
  2. Chicken legs or any bone-in pieces can be taken.
  3. Allow the chicken to marinate for at least an hour or more.
  4. To a blender jar, add 20 cashew nuts along with ¼ cup. Grind to a smooth paste.
  5. Select Saute setting on the Instant Pot. Temperature should be Medium.
  6. Let the stainless steel pot turn hot.
  7. Add ghee, whole cardamom, cinnamon & dried bay leaves. Saute for a few seconds.
  8. Add onions, season with ½ tsp salt. Saute for 2 minutes.
  9. Don't cook till the onions turn brown.
  10. Add green chilies, combine well.
  11. If you want this curry to be spicy, add more green chilies as per your heat level.
  12. Add the marinated chicken, add all the marinade that's stuck to the bowl; combine well.
  13. Add the cashew nut paste.
  14. Rinse the jar used for grinding cashew nuts with ¼ cup water & add that. Combine well.
  15. Ensure the pot hasn't turned brown, this is to avoid Burn error while pressure cooking.
  16. Close the pot with the lid.
  17. Cancel Saute setting.
  18. Select Pressure Cook, set time to 15 minutes at high pressure.
  19. After 15 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  20. Open the lid. Perfectly cooked white chicken curry.
  21. There will be enough gravy in the pot, let's thicken the gravy.
  22. Select Saute setting at medium temperature.
  23. Cook for 3 minutes till the gravy slightly thickens.
  24. Taste & add more salt if required.
  25. Garnish with cilantro.
  26. Remove the pot from the main pot & keep it covered for some time. The gravy will further thicken when it rests.
  27. Serve into a bowl, enjoy with ghee rice, pulao or plain basmati rice.
  28. Absolutely aromatic & delicious white chicken curry.



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...