Instant Pot Methi Chicken – Indian Fenugreek Chicken Curry is one of our favorite weeknight dinners! This quick and delicious recipe can be on the table in 30 minutes! Tender, flavorful, mouthwatering, and delicious this chicken recipe is packed with flavor from the dried fenugreek leaves. It’s totally a win win!
Who doesn’t love a good chicken curry recipe, right? I do! By the way, this recipe is low carb and gluten free.
How do I make Instant Pot Methi Chicken – Indian Fenugreek Chicken Curry?
Prep:
First of all dice the onions finely.
In addition, puree the tomatoes combined with 4 small Serrano peppers. Adding Serrano peppers is optional. It makes the dish mildly spicy. If you cant tolerate heat eliminate the Serrano peppers or reduce them to two.
Next, chop the chicken into 2 to 3 inch pieces.
STEP 1 to make Instant Pot Methi Chicken – Indian Fenugreek Chicken Curry:
Firstly, select sauté on the instant pot. Further, add in oil to the pot.
STEP 2:
Furthermore let the oil heat up. Then, throw in cumin seeds, add black cardamoms pods, cloves, and whole green cardamom pod.
STEP 3:
Once the cumin seeds splutter add in diced onions and ginger garlic paste. Furthermore, give it a good stir.
STEP 4:
Subsequently add the chicken and give it a good stir. Let it saute for about 2 to 3 minutes until the pink color is eliminated. Meanwhile, keep stirring occasionally to prevent burning.
STEP 5:
Once the chicken forms a white layer add Kashmiri chili powder and 1/4 cup water. And sauté and stir for a minute or two.
STEP 6:
Furthermore, add the ground fennel, ground turmeric, ground coriander, and ground cumin. Give it a good stir.
STEP 7:
Subsequently, add, salt. Give it a good stir. Add the pureed tomatoes and serrano peppers and let them sauté for 3 to 4 minutes to let the raw tomato odor out. Keep stirring occasionally.
STEP 8:
Add 1/4 cup water and stir well. Also, make sure nothing is stuck to the bottom of the pot. Press cancel. At this time secure the lid on the pot and close the pressure-release valve. Select manual and cook at high pressure for 7 minutes. When cooking is complete, use quick pressure release to depressurize.
STEP 9:
Select sauté add kasuri methi and garam masala. Moreover, stir and let it sauté for 2 minutes. Press cancel. Finally, garnish with cilantro and serve hot over steamed rice or with tortillas.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Try some of our other kashmiri recipes:
Instant Pot Kashmiri Goat Yakhni / Instant Pot Yogurt Goat Curry
Instant Pot Mughlai Gosht / Instant Pot Quick Mughlai Goat Curry
Instant Pot Methi Chicken – Indian Fenugreek Chicken Curry
Ingredients
- 3 pounds chicken breast
- 1/3 cup oil of choice
- 1 and 1/2 tsp cumin seeds (jeera)
- 2 whole black cardamom pods (kali elaichi)
- 3 cloves (laung)
- 1 whole green cardamom pods (hari elaichi)
- 1 large onion finely diced (1 and 1/2 chopped)
- 1.5 tbsp ginger garlic paste (either freshly minced or packaged)
- 3 tsp kashmiri chili powder
- 1/2 cup water (divided)
- 1 tsp ground fennel (saunf powder)
- 1/2 tsp ground turmeric (haldi)
- 1 and 1/2 tbsp ground coriander (dhaniya powder)
- 1/2 tbsp ground cumin (jeera powder)
- 2 and 1/2 tsp salt
- 3 tomatoes (pureed) (roughly 2 cups when pureed)
- 4 serrano peppers (small) (pureed along with the tomatoes (optional)
- 1/2 cup dried fenugreek leaves (kasoori methi/ kasuri methi) (crush kasuri methi between your palms before adding)
- 1/2 tsp garam masala
- 1/4 cup cilantro (fresh and finely chopped)
Instructions
Prep
- Dice the onions finely.
- Puree the tomatoes combined with 4 small Serrano peppers.
- Chop the chicken into 2 to 3 inch pieces.
Cook
- Select sauté on the instant pot. Further, add in oil to the pot.
- Let the oil heat up. Then, throw in cumin seeds, add black cardamoms pods, cloves, and whole green cardamom pod.
- Once the cumin seeds splutter add in diced onions and ginger garlic paste. Furthermore, give it a good stir.
- Add the chicken and give it a good stir. Let it saute for about 2 to 3 minutes the pink color is eliminated. Meanwhile, keep stirring occasionally to prevent burning.
- Once the chicken forms a white layer add Kashmiri chili powder and 1/4 cup water. And sauté and stir for a minute or two.
- Add the ground fennel, ground turmeric, ground coriander, ground ginger, and ground cumin. Give it a good stir.
- Add, salt. Give it a good stir. Add the pureed tomatoes and serrano peppers and let them sauté for 3 to 4 minutes to let the raw tomato odor out. Keep stirring occasionally.
- Add 1/4 cup water and stir well. Also, make sure nothing is stuck to the bottom of the pot. Press cancel. At this time secure the lid on the pot and close the pressure-release valve. Select manual and cook at high pressure for 7 minutes. When cooking is complete, use quick pressure release to depressurize.
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