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Instant Pot Walnut Chicken Curry / Instant Pot Murg Akhrot

Lets get cooking.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 3 tbsp oil of choice
  • 1 onion chopped finely (1.5 cups chopped) (red, white, or yellow)
  • 1 tsp ginger garlic paste

     (either packaged or freshly minced)
  • 1.5 pounds chicken breasts chopped into 2 to 3 inch pieces (2 chicken breasts) (Approximately 2 cups chopped)
  • 1 tomato pureed
  • 3/4 tsp red chili powder

     (lal mirch)
  • 1/2 tsp ground black pepper

     (kali mirch)
  • 1/2 tsp ground cumin

     (jeera powder)
  • 1 tsp ground coriander

     (dhaniya powder)
  • 1.5 tsp salt
  • 1/4 tsp garam masala

  • 3/4 cup walnuts

     (toasted and pureed with ¼ cup water)
  • 1 tbsp half and half (or heavy whipping cream)
  • 2 tbsp fresh cilantro finely chopped (dhainya ke patte)

Method
 

Prep
  1. Chop the chicken roughly into 2 to 3 inch pieces. 
  2. Wash and chop the onions, and cilantro.
  3. Sauté/toast the walnuts in a non-stick pan without oil until they turn light brown.  Keep stirring and make sure they don’t burn. Keep it aside and let it cool.
  4. Puree the tomatoes.
Cook
  1. Select sauté on the instant pot and adjust to normal.
  2. Add oil to the pot.
  3. When the pot is hot, add the chopped onions and keep stirring to prevent the onions from burning.
  4. Add the ginger garlic paste and stir well.
  5. Add the chopped chicken, sauté for about 4 to 5 minutes to eliminate the pink color. Keep stirring.
  6. Add the tomato puree and let it sauté for a minute.
  7. Add the red chili powder (cayenne pepper), ground pepper, ground cumin, ground coriander, salt, and garam masala. Stir well.
  8. Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom.
  9. Press cancel. 
  10. Secure the lid on the pot and close the pressure-release valve.
  11. Select manual and cook at high pressure for 8 minutes.
  12. Meanwhile, add ¼ cup water to the toasted walnuts in a blender/ coffee blender and puree the walnuts.
  13. When cooking is complete, use quick release to depressurize.
  14. Open the lid. Select sauté. Add the pureed walnut and half and half. Let it sauté for about a minute and stir. Press cancel.
  15. Transfer to a bowl immediately.
Serve
  1. Garnish with cilantro.
  2. 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.
  • Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. So if you don’t have red chili powder you can use cayenne pepper instead.
  • Most of the spices/ingredients are available in the Indian grocery store or on Amazon.