Fast Curries
Punjabi Tariwala Chicken – Instant Pot Punjabi Murg is a delicious chicken curry. This family-friendly chicken curry, is not only great for weeknight dinners, but is also perfect for a weekend crowd. This easy recipe will become your go-to dish!
What ingredients do I need to make Punjabi Tariwala Chicken – Instant Pot Punjabi Murg?
For Punjabi Tariwala Chicken – Instant Pot Punjabi Murg we need boneless chicken either breast or thighs, oil, cumin seeds, cinnamon stick, green cardamom pods, onion, ginger garlic paste, ground turmeric, red chili powder, ground coriander, tomatoes, water, salt, garam masala and cilantro leaves.
How do I make Punjabi Tariwala Chicken– Instant Pot Punjabi Murg?
Firstly, rinse and chop the onions and cilantro finely. Secondly, rinse and puree the tomatoes. Third chop the chicken pieces to 2 to 3 inch cubes.
Then, select sauté on the Instant Pot. Next, add in oil to the pot. Once the oil is hot add in cumin seeds, cinnamon stick and green cardamom pods. Further, once the cumin seeds sizzle add in chopped onions and ginger garlic paste. Let the onions sauté for 2 to 3 minutes until golden.
After about 3 minutes minute add in pureed tomato. Additionally, sauté the tomatoes for 4 minutes to eliminate the raw tomato odor. Further, add in ground turmeric, red chili powder (cayenne pepper), ground coriander, and salt.
Stir well to ensure the spices don’t burn. Furthermore, add the chicken pieces. Moreover, let the chicken sauté for about 2 to 3 minutes. Give it a good stir. Add in 3/4 cup water.
Finally, make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Press cancel. Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 8 minutes.
When cooking is complete, use quick pressure release to depressurize. Open the lid, add in garam masala and chopped cilantro leaves.
Press cancel and transfer in a serving bowl and serve over steamed rice.
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 recipes:
Kashmiri Goat Yakhni / Instant Pot Yogurt Goat Curry
Mughlai Gosht – Instant Pot Quick Mughlai Goat Curry
Punjabi Tariwala Chicken– Instant Pot Punjabi Murg
Equipment
- Instant Pot
Ingredients
- 4 tbsp oil of choice
- 1.5 pounds chicken, boneless (breast or thighs)
- 1 and 1/2 tsp cumin seeds (jeera)
- 2 whole green cardamom pod (hari elaichi)
- 1 cinnamon stick 2 inch piece (dalchini)
- 1 onion, medium, finely chopped (3/4 cup chopped)
- 1 and 1/2 tbsp ginger garlic paste
- 1 tsp ground turmeric (haldi)
- 1 tsp red chili powder (cayenne pepper)
- 3/4 tbsp ground coriander (dhaniya powder)
- 1 and 1/2 tomatoes, pureed (1 cup pureed)
- 3/4 cup water
- 1 and 3/4 tsp salt
- 1 tsp garam masala
- 2 tbsp cilantro leaves, fresh (dhaniya ke patte)
Instructions
Prep
- Rinse and chop the onions, and cilantro finely.
- Rinse and puree the tomatoes.
- Chop the chicken pieces to 2 to 3 inch cubes.
Cook
- Once the oil is hot add in cumin seeds, cinnamon stick and green cardamom pods.
- Further, once the cumin seeds sizzle add in chopped onions and ginger garlic paste. Let the onions sauté for 2 to 3 minutes until golden.
- After about 3 minutes add in pureed tomato. Additionally, sauté the tomatoes for 4 minutes to eliminate the raw tomato odor.
- After 4 minutes add in ground turmeric, red chili powder (cayenne pepper), ground coriander, and salt.
- Stir well to ensure the spices don’t burn. Furthermore, add the chicken pieces. Moreover, Let the chicken sauté for about 2 to 3 minutes. Give it a good stir. Add in 3/4 cup water.
- Finally, make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Press cancel. Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 8 minutes.
- When cooking is complete, use quick pressure release to depressurize. Open the lid, add in garam masala and chopped cilantro leaves.
- Press cancel and transfer in a serving bowl and serve over steamed rice.
