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Shilpa

Instant Pot Kashmiri Chicken - Spicy Chicken Curry

Lets gets cooking.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, North Indian
Ingredients Method Notes

Ingredients
  

Method
 

Prep
  1. Chop the chicken roughly into 2 to 3 inch pieces. 
  2. Whisk the yogurt with a fork and keep it in a bowl at room temperature.
Cook
  1. Select sauté on the instant pot and adjust to normal.
  2. Add oil to the pot. 
  3. In about 30 seconds, add the bay leaf, cloves, black cardamoms, cinnamon stick, and asafoetida. Stir
  4.  In about 30 seconds, add the chopped chicken.
  5. Sauté for about 4 to 5 minutes to eliminate the pink color. Keep stirring
  6. Add the Kashmiri chili powder with water. Stir and let the chicken absorb some red color from the chili powder for about a minute.
  7. Add ground fennel, ground ginger, ground cumin, salt, and stir well. 
  8. Then add the yogurt slowly one spoon at a time and keep stirring well in order to prevent curdling.
  9. Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom.
  10. Press cancel. 
  11. Secure the lid on the pot and close the pressure-release valve.
  12. Select manual and cook at high pressure for 8 minutes
  13. When cooking is complete, use quick release to depressurize. Open the lid. If you want to reduce the gravy, select sauté and reduce the gravy. It shouldn’t take more than a minute or two.  
  14. Transfer to a bowl immediately. Discard the bay leaf.
Serve
  1. Serve with steamed rice or roti.

Notes

  • This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
  • Kashmiri red chili powder instantly imparts a vibrant red color to any dish.
  • Most of the spices/ingredients are available in the Indian grocery store or on Amazon.
  • The whole spices (cardamom pods, bay leaf, cloves, and cinnamon stick can be discarded, they don't need to be consumed).