Ingredients

The following ingredients have 4 Servings
  • ¼ cup oil
  • 4 whole cloves
  • 3 green cardamom
  • 1 black cardamom
  • ½ teaspoon cumin seeds
  • ½ star anise
  • 1 ½ pounds skinless and boneless chicken thighs (cut into quarters)
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • ¼ teaspoon cayenne
  • 1 ¼ cup frozen or thawed onion masala
  • 1 tablespoon ghee
  • 1 onion (chopped into chunks)
  • 1 teaspoon garam masala
  • Cilantro (garnish)

Instruction

  • Press the sauté button, add the oil and allow it to heat up for a minute. Add the whole spices and once they become fragrant, add the chicken and cook for 1-2 minutes. Then add the coriander powder, salt and cayenne and cook for another minute.
  • Add the onion masala to the pot (do not mix), secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  • Quick release pressure.
  • Press sauté and adjust heat to the highest setting, add the ingredients listed under ”add later” and cook for 11-12 minutes - be sure to keep an eye on the pot to avoid burning. (You will want to keep the stirring to a minimum at the beginning to allow the liquid to boil off. Most of the liquid will evaporate around the 8-10 minute mark, then stir more frequently until the masala is thick and coats the chicken).
  • Garnish with cilantro and serve.