- 1 ½ pounds skinless and boneless chicken thighs, cut into quarters
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ¼ teaspoon cayenne
- 1 ¼ cup (frozen or thawed) onion masala
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the whole spices and once they become fragrant, add the chicken and cook for 1-2 minutes. Then add the coriander powder, salt and cayenne and cook for another minute.
- Add the onion masala to the pot (do not mix), secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Quick release pressure.
- Press sauté and adjust heat to the highest setting, add the ingredients listed under ”add later” and cook for 11-12 minutes – be sure to keep an eye on the pot to avoid burning. (You will want to keep the stirring to a minimum at the beginning to allow the liquid to boil off. Most of the liquid will evaporate around the 8-10 minute mark, then stir more frequently until the masala is thick and coats the chicken).
- Garnish with cilantro and serve.
- This is meant to be a dry curry and it does not need additional water. The meat cooks in its own juices. You will be surprised at how much liquid is in the pot once it’s done (meat releases water) If for some reason your electric pressure cooker won’t turn on or is unable to reach pressure then add a tablespoon of water. I have a 6 quart and have made this many times and I have never needed to add additional water for this recipe.
- I have tested this recipe using frozen onion masala cubes as well as thawed onion masala and it works both ways.
- This recipe is part of my onion masala series – be sure to check it out!