Instant Pot Chicken Patiala

instant pot chicken patiala

Ingredients

  • 2 pounds boneless and skinless chicken thighs, quartered
  • ¼ cup oil

Whole Spices

  • 8 cloves
  • 4 green cardamom pods
  • ½ teaspoon cumin seeds
  • ½ stick cinnamon

 

  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 green chili, minced, to taste

Ground Spices

  • 1 teaspoon coriander
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper

 

  • ⅓ cup yogurt
  • 1 cup (frozen) onion masala

Add later:

  • 1 onion, cut into chunks
  • ¼ cup finely ground cashew powder
  • 2 tablespoons heavy cream
  • 1 tablespoon kasoori methi (dried fenugreek leaves)

Garnish

  • 1 inch ginger, julienned (cut into thin long strips)
  • 12 green chilies, chopped, to taste
  • Cilantro

Instructions

  1. Press sauté and once the pot is hot, add oil and whole spices. Once the cumin seeds brown, add ginger, garlic and green chili, stir-fry for a minute.
  2. Add the chicken and ground spices and stir-fry for 5 minutes.
  3. Add yogurt, mix well, then add the onion masala.
  4. Secure lid, close the pressure valve and cook for 5 minutes at high pressure.
  5. Naturally release pressure for 10 minutes.
  6. Press the sauté button and add the remaining ingredients listed under “add later” and cook for 2-3 minutes, or until the onions are slightly tender.
  7. Top with julienned ginger, chopped green chilies and cilantro.

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