Ingredients

The following ingredients have 4 Servings
  • 1 pound Chicken (boneless, cut into 1-2 inch pieces)
  • 3 tablespoon Ghee or Oil
  • 1 Green Chili Pepper (small, chopped (optional))
  • 1 inch Ginger (finely chopped)
  • 5 cloves Garlic (finely chopped)
  • 1 Onion (medium sized, finely chopped)
  • 2 Tomato (medium sized, finely chopped)
  • 1/3 cup Water
  • 1 tablespoon Lemon juice
  • 1/4 cup Cilantro (to garnish)
  • 1 Black Cardamom (Moti Elaichi)
  • 2 Bay leaf (Tej Patta)
  • 6 Cloves (Laung)
  • 6 Black Peppercorns
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon Garam masala
  • 1/4 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Salt

Instruction

  • Cut the boneless chicken into small pieces, about 1-2 inch in size.
  • Heat the instant pot in Sauté mode and add oil to it. Add the whole spices and sauté for 30 seconds to get the aroma.
  • Add the chopped green chili, onions, ginger and garlic to the pot and sauté for 4 minutes until they turn golden brown. Keep stirring at regular intervals.
  • Add the chopped tomatoes and spices. Sauté for another 4 minutes, while stirring at regular intervals.
  • Add the chicken and sauté for 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.
  • Then add the water and stir it with the chicken. Deglaze and scrape off anything stuck to the bottom of the pot. 
  • Change the instant pot setting to manual/pressure cook mode on high for 5 minutes.
  • When the instant pot beeps, quick release the pressure manually. Stir in the lemon juice.
  • Garnish with cilantro and chicken curry is ready to serve.