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instant pot Kali Mirch Chicken (Indian black pepper chicken curry)

Instant Pot Kali Mirch Chicken Curry


  • Author: My Heart Beets
  • Yield: 4 1x
  • Cuisine: Indian

Ingredients

  • 1 ½ pounds boneless and skinless chicken thighs

Black Pepper Sauce:

  • 1 cup yogurt
  • 1 onion, roughly chopped
  • 4 garlic cloves
  • 1 inch ginger
  • 1 green chili
  • 1 tablespoon kasoori methi
  • 1 teaspoon ground coriander
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • ¼ teaspoon garam masala

 

  • 2 tablespoons cashew flour, optional

Instructions

  1. Blend the ingredients listed under “black pepper sauce” and pour this over the chicken thighs. Mix well.
  2. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure. 
  3. Naturally release pressure or wait 10 minutes then release pressure.
  4. You can either shred the chicken right in the pot or use kitchen shears/scissors to cut the chicken into cubes.
  5. Optional step: Press the sauté button, add cashew flour to the pot and cook for 1-2 minutes.
  6. Garnish with additional black pepper and serve.

Notes

  • *Adding cashew flour will make the sauce a bit nuttier, creamier and thicker.