Chicken Korma in under an hour? Yes, please! You don’t have to wait for a special occasion to make this royal dish – thanks to the instant pot, you can make it whenever you want with minimal effort!
This instant pot chicken korma is rich, creamy, and flavorful. It’s the real deal y’all. This chicken korma is much tastier than what you’ll find in restaurants, and thanks to the instant pot, you can make it at home in like half an hour – definitely under an hour! The hardest part of this recipe is gathering all of the ingredients (which really takes only like 5 minutes). After that, it’s cake. Well, korma.
This dish is also known as Shahi Chicken korma, and it’s a royal dish… literally. It’s from Mughlai cuisine, meaning that it was developed in imperial kitchens and served to royalty during the Mughal era in India (to kings, queens, jesters like me… just kidding).
Mughlai dishes are a treat because they are so decadent. They’re creamy and rich and call for dried fruit and nuts, which add awesome texture. Pre-Instant Pot, I really only made korma when we were having guests over – it was a “special occasion” dish. While it’s still an excellent dish to make for guests, it’s also easy enough to make whenever I want a delicious and comforting meal.
I know those of you following my onion masala series will ask if you can use that instead — yes, you can; however, I have yet to determine the right quantity. My guess is half a cup – so if you figure it out, please leave a comment letting us know! I recently used onion masala and cashew butter to make this more of a “short-cut korma,” and while it was good, it wasn’t quite as good. I plan on trying it again using onion masala with the blended cashew sauce – I think blending the cashews really makes a difference. Basically, make my recipe as written below if you want excellent korma – but if you do decide to experiment, tell me how it goes!
Enjoy this creamy dreamy mild korma over a bowl of basmati rice or matar pulao or brown basmati and as you eat it, just remember you are a queen… or a king… or a jester lol (you’re only going to get that joke if you read above…). Anyway, enjoy!
Onion Tomato Mixture
- 1 onion roughly chopped
- 4 garlic cloves roughly chopped
- 1- inch ginger roughly chopped
- ½ Serrano pepper or green chili roughly chopped
- 1 to mato roughly chopped
Creamy Cashew Sauce
- ½ cup cashews
- ½ cup water
- 3 tablespoons ghee
- ¼ cup cashews
- ¼ cup golden raisins
- ½ teaspoon cumin seeds
- 1 ½ teaspoons salt adjust to taste
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- 1 ½ pounds skinless and boneless chicken thighs cut into quarters
- 1 cup water
- 1 teaspoon dried fenugreek leaves kasoori methi
- Cilantro garnish
- To make the onion tomato mixture, add the onion, garlic, ginger, Serrano pepper and tomato to a blender or food processor and puree until smooth. Set aside.
- Prepare the cashew sauce by adding the cashews and ½ cup water to a blender and blend until smooth. Set aside.
- Press the sauté button and add ghee, ¼ cup of cashews and golden raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins and set aside to use as a garnish.
- Add cumin seeds and once they begin to brown, add the blended onion and tomato mixture. Stir-fry for 8-10 minutes, or until the onion and tomato mixture has thickened.
- Add the spices, stir, then add the chicken and mix well.
- Pour 1 cup of water into the pot.
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Press the sauté button, add the blended cashew sauce and fenugreek leaves and cook for 2-3 minutes.
- Garnish with cilantro, ghee-coated cashews and raisins.
- I always suggest gathering the ingredients before you begin cooking. Putting all of the ground spices together in a bowl will make the cooking process go much faster/smoother.