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Indian Chicken Curry

Instant Pot Indian Chicken Curry


  • Author: My Heart Beets

Ingredients

  • 2 tablespoons oil or ghee
  • 1 teaspoon cumin seeds
  • 1 ½ pounds skinless chicken thighs, quartered
  • 1 teaspoon black pepper
  • 1 teaspoons paprika
  • ¾ teaspoon salt, adjust to taste
  • ½ teaspoon turmeric
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne
  • ¾ cup (frozen or fresh/thawed) onion masala
  • ¼ cup water
  • Cilantro, chopped

Instructions

  1. Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and once they brown, add the chicken and spices, mix well, then add the onion masala and water.
  2. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  3. Naturally release pressure.
  4. Garnish with cilantro.

Notes