Author Notes
A tender spiced chicken in a creamy tomato gravy with the warm aroma of garam masala and fenugreek. This authentic recipe is cooked with a healthy twist by using ghee and coconut milk instead of butter and cream. —Archana Deshmukh-Mundhe
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Ingredients
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2 pounds
boneless skinless chicken thighs (cut into 2 inch pieces)
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2 tablespoons
ghee
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2 cups
onion, finely diced
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1 tablespoon
ginger, grated
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1 tablespoon
garlic, grated
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1/2 teaspoon
turmeric
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1 tablespoon
red chili powder, kashmiri or any mild variety
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3
plum tomatoes, pureed
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1
can full fat coconut milk (allow these to separate - DO NOT shake. Best if left in fridge overnight)
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2 tablespoons
tomato paste
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1 teaspoon
garam masala
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2 tablespoons
dried fenugreek leaves
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2 teaspoons
sugar
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1 teaspoon
salt
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1/2 cup
cilantro. chopped
Directions
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Set Instant Pot on Saute(More) mode, after the 'hot' sign displays, add ghee.
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Add onions and salt. Cook until onions are soft and translucent for 2-3 mins (with a glass lid on to speed this process)
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Add ginger, garlic, turmeric and red chili powder. Mix well and cook until fragrant for 2 mins.
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Add ginger, garlic, turmeric and red chili powder. Mix well and cook until fragrant for 2 mins.
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Add only the watery portion of coconut milk and pureed tomatoes mixing with spices. Add chicken and stir well.
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Close instant pot with steam release handle to sealing position. Set to Manual Mode and cook on high pressure for 8 mins followed by quick release. (Note: If using chicken breasts, cook on Manual(Hi) for 5 mins followed by 5 mins NPR)
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Open the Instant Pot, stir in coconut cream, tomato paste, garam masala, fenugreek leaves, sugar and half of the cilantro. Add more salt if needed.
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Turn the instant pot to Sauté mode. Cook without the lid to allow the curry to thicken for 10 mins. If the sauce starts to splutter, set adjust to Saute(Less).
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Garnish with remaining cilantro.
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Note: Add more red chili powder and garam masala for spicer version.
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