This chicken curry is delicate, creamy, and heady with a boost of cilantro and green chilies. The caramelized onions and subtle base of simple fragrant spices is very typical of Bengali cuisine. To convert this into an instant pot version has taken me several tries, but I am now excited to have this version (or V8 as I sometimes call it) that I can stand behind. Easy enough for a weeknight and elegant enough for company you should give this a try.
A piece of trivia, the simpler herb like flavor of green chilies is important in this recipe and a lot of other Bengali dishes. —Rinku Bhattacharya /Spice Chronicles
4 to 6
large onion, thinly sliced
coarsely grated ginger (peeled and using the wide side of the box grater)
cloves of garlic, coarsely grated
boneless, skinless chicken thighs, cut into 2 inch pieces
red cayenne pepper
black cardamoms (optional)
green chilies (such as birdseye chilies) minced
finely chopped cilantro
Greek yogurt or Sour Cream, beaten
In This Recipe
Turn the instant pot onto saute mode.Add the oil and heat for a minute. Add in the cumin seeds and wait until they begin to sizzle.
Add in the chopped onions and saute until translucent for about 5 minutes until golden brown. Add in the ginger and the garlic and cook for about a minute.
Add in the chicken, cayenne pepper, cardamom (if using) and bay leaves and salt and mix well. Turn off the saute mode.
Add in most of the cilantro and green chilies (save a little to garnish) and cover. Add in 1/4 cup of water and use this to de-glaze the pot. Set the pressure for 4 minutes. Release the steam after 10 minutes.
Remove the cover and add in the beaten yogurt right away
Garnish with the cilantro and chilies and serve with rice or flat breads. Alternately, save overnight and serve the next day. The flavor improves significantly.