Ingredients
The following ingredients have 4 Servings
- 1 onion (roughly chopped)
- 4 garlic cloves (roughly chopped)
- 1- inch ginger (roughly chopped)
- ½ Serrano pepper or green chili (roughly chopped)
- 1 tomato (roughly chopped)
- ½ cup cashews
- ½ cup water
- 3 tablespoons ghee
- ¼ cup cashews
- ¼ cup golden raisins
- ½ teaspoon cumin seeds
- 1 ½ teaspoons salt (adjust to taste)
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- 1 ½ pounds skinless and boneless chicken thighs (cut into quarters)
- 1 cup water
- 1 teaspoon dried fenugreek leaves (kasoori methi)
- Cilantro (garnish)
Instruction
- To make the onion tomato mixture, add the onion, garlic, ginger, Serrano pepper and tomato to a blender or food processor and puree until smooth. Set aside.
- Prepare the cashew sauce by adding the cashews and ½ cup water to a blender and blend until smooth. Set aside.
- Press the sauté button and add ghee, ¼ cup of cashews and golden raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins and set aside to use as a garnish.
- Add cumin seeds and once they begin to brown, add the blended onion and tomato mixture. Stir-fry for 8-10 minutes, or until the onion and tomato mixture has thickened.
- Add the spices, stir, then add the chicken and mix well.
- Pour 1 cup of water into the pot.
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Press the sauté button, add the blended cashew sauce and fenugreek leaves and cook for 2-3 minutes.
- Garnish with cilantro, ghee-coated cashews and raisins.
