Garam masala powder
Dry red chillies
Ginger garlic paste
Marinate The Chicken
Add to a large mixing bowl. Mix everything well. Cover the bowl and keep it aside for 30 minutes.
- 1 pound (500 g) bone-in skinless chicken (cut into 1 and ½ inch pieces)
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 2 teaspoon Kashmiri red chili powder
- 2 tablespoon lime juice
Make The Curry
In An Instant Pot
Press SAUTE button on the instant pot. Add 5 tablespoon mustard oil to the pot.
Once the oil is hot, add
- 2 whole bay leaves
- 2-inch piece of cinnamon
- 5-6 whole black peppercorns
- 5-6 cloves
- 2-3 dry red chilies
and saute for 4-5 seconds.
Add 2 cups of thinly sliced onions and saute until lightly browned, stirring frequently (5-6 minutes). Add 2 tablespoon of ginger garlic paste and 3-4 green chilies (slit into half) and saute until onions turn nicely browned (6-8 minutes). Now add 2 teaspoon coriander powder, ½ teaspoon garam masala powder, and ½ teaspoon cumin powder, and fry for 20-30 seconds. Add the marinated chicken and fry for 4-5 minutes. Now add ½ cup finely chopped tomatoes and ½ cup whisked plain yogurt and cook for 3-4 minutes, stirring frequently. Add 1 cup of water and mix well. Close the lid of the pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Check for salt and add more if required.
Garnish with chopped cilantro and serve.