This Indian dish is beloved for a reason — it’s warm, comforting and flavorful. For an impressive scaled-back version, skip marinating and pressure cook the chicken alongside aromatics, garam masala, cardamom, cinnamon and other fragrant spices.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 stick (8 tablespoons) cultured or unsalted butter
- 2 tablespoons finely grated fresh ginger
- 4 teaspoons fenugreek leaves
- 4 teaspoons fenugreek seeds
- 4 teaspoons garam masala
- 6 cloves garlic, chopped
- 5 green cardamom pods
- 1 large onion, sliced
- 1 serrano chile, stemmed and split lengthwise
- One 3-inch cinnamon stick
- Kosher salt
- 1/4 cup tomato paste
- One 28-ounce can peeled whole tomatoes
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup heavy cream
- Chopped fresh cilantro, steamed basmati rice and naan, for serving
Instructions
- Set a 6-quart Instant Pot® to high saute and melt 4 tablespoons of the butter (see Cook’s Note). Add the ginger, fenugreek leaves, fenugreek seeds, garam masala, garlic, cardamom, onion, serrano, cinnamon stick and 1 tablespoon salt and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Stir in the tomato paste and cook, stirring frequently and scraping the bottom of the pot so that it doesn’t burn, until it turns a brick red. Deglaze with 3 cups water and stir to combine. Add the tomatoes and layer the chicken on top.
- Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Remove the cinnamon stick and discard. Transfer the chicken to a plate, cover loosely with foil and set aside until ready to serve.
- Set the pot to high saute and continue to cook the sauce, stirring occasionally, until reduced by half, 25 to 30 minutes. Turn off the pot and puree the sauce with an immersion blender. (Or transfer to a blender, let cool a few minutes and puree until completely smooth.) Add the cream and remaining 4 tablespoons butter and continue to blend until the butter is melted and the mixture is smooth and creamy and no streaks of cream remain.
- Cut the chicken into 1-inch pieces and stir into the sauce. Let sit until heated through, about 5 minutes. Serve the chicken and sauce topped with cilantro over steamed basmati rice and naan alongside.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 455 |
| Total Fat | 30 g |
| Saturated Fat | 16 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 34 g |
| Cholesterol | 205 mg |
| Sodium | 872 mg |
Reviews
I also love this recipe, I often substitute the chicken with shrimps or paneer.
This is a family favorite and a staple in our house! I prefer to use crushed tomatoes that have been fire roasted for extra flavor, but otherwise I make this as-is. Instead of putting the sauce in a blender, I use my immersion blender in the instant pot — wayyyyy less cleanup.
Came out great. I added a little curry to it and used diced tomatoes. Blending it gave it the perfect consistency for the sauce over rice.
Any Instapot recipe requiring an additional appliance is arguably not an instapot recipe. Instapot is supposed make delicious food with convenience. The required blender was an additional hassle and this recipe should qualify as something else.
Made a 1/2 order as directed, had everything but the frungreek leaves, turned out just ok, no where near what you get at an India restaurant.
Nice! Comes out great subbed with coconut cream instead of heavy cream, but be aware it may not be as thick. (Or my coconut cream got too warm. One of the two.) Either way, no fault of the recipe.
Made it on the stove. I let everything cook together for 30-40 minutes then blended with an immersion blender, also used rotisserie chicken so I didn’t cook it with the sauce, just added it at the end. Tastes amazing. Made enough to freeze for several more dinners.
Delicious recipe! Suggestions: (1) I did noticed that you can double up on the protein (if you want to), as there’s more than enough curry, and (2) depending on your Instant Pot, the Saute feature on Low may be hot enough when doing Step 1 as you try to avoid burning the spices.
How would someone adjust this to be cooked in a slow cooker?
Excellent as written. I was concerned that the fenugreek would be bitter as well but it was perfect. Whole family loves this dish now. Also a great introduction to north Indian cuisine, mild and flavorful! Try it!!!