Instant Pot Methi Chicken – Indian Fenugreek Chicken Curry

Spread the love
Jump to Recipe

Instant Pot Methi Chicken – Indian Fenugreek Chicken Curry

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.

instant pot methi chicken

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.

saute whole spices in instant pot

STEP 3:

Once the cumin seeds splutter add in diced onions and ginger garlic paste. Furthermore, give it a good stir.

add onions to instant pot

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.

add chicken to instant pot

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.

add tomatoes and serano peppers

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.

instnat pot methi chicken

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 Authentic Kashmiri Rogan Josh / Instant Pot Quick Kashmiri Goat Curry

Instant Pot Mughlai Gosht / Instant Pot Quick Mughlai Goat Curry

Instant Pot Methi Chicken – Indian Fenugreek Chicken Curry

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 under 25 minutes!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Easy Chicken Curry, Instant Pot Chicken Curry, Instant Pot Easy Chicken Curry, Instant Pot Fenugreek Chicken, Instant Pot Indian Chicken Curry, Instant Pot Methi Chicken, Instant Pot Punjabi Chicken Curry, Methi Chicken
Servings: 8
Author: shilpa

Ingredients

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.
  • 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.

Advertisements
avatar

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
Notify of