Instant Pot Chicken Korma Recipe
Chicken marinated in yogurt and spices, then cooked with lots of onions and finished with cashew paste for a creamy rich texture. This restaurant style chicken curry is quick and easy to make in the Instant Pot.
Marinate chicken with yogurt, turmeric, red chili and salt. Refrigerate for 30 minutes.
Soak cashews in warm water while the chicken is marinating. Blend cashews with water to a smooth paste.
Start the instant pot in sauté mode. Add oil and whole spices. Saute for 30 seconds.
Add onion, ginger, garlic and sauté for 3 minutes.
Stir in the spices. Add marinated chicken and sauté for 3-4 mins. We want the yogurt to cook before pressure cooking the chicken.
Add water for cooking. Stir well and deglaze the pot. Press Cancel and close lid with vent in sealing position.
Start on Manual/Pressure Cook mode at high pressure for 6 minutes. When the pressure cooker beeps, press cancel and quick release the pressure manually.
Add cashew paste to the chicken and mix well.
Garnish with cilantro. Enjoy over rice or with naan.
- For boneless chicken thigh or breast pieces, pressure cook for only 4 minutes.
- If you don't like whole spices in the curry, you can use a spice pouch.
- Top with roasted sliced almonds and raisins, to make it like Shahi Chicken Korma.
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Calories: 456kcal | Carbohydrates: 17g | Protein: 20g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 120mg | Sodium: 685mg | Potassium: 480mg | Fiber: 3g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 7.9mg | Calcium: 78mg | Iron: 2.9mg