murgh badami (almond chicken curry)

Instant Pot Murgh Badami (Almond Chicken Curry)

  • Author: My Heart Beets


  • 2 pounds skinless and boneless chicken thighs
  • 1 cup yogurt
  • ¼ cup water
  • 1 onion, roughly chopped 
  • 6 garlic cloves 
  • 2-inch knob ginger, roughly chopped 
  • 1 Serrano pepper
  • 2 tablespoons lemon juice (half a lemon) 


  • 2 teaspoons garam masala 
  • 1 ½ teaspoons salt 
  • 1 teaspoon coriander powder 
  • 1 teaspoon paprika or Kashmiri chili powder (mild)
  • ½ teaspoon (freshly ground if possible) cardamom powder
  • ½ teaspoon turmeric 
  • ¼ teaspoon black pepper 
  • ¼ teaspoon cayenne, to taste, optional
  • ¼ teaspoon cinnamon 
  • Pinch of freshly grated nutmeg 

Add Later:

  • ½ cup almond flour 
  • Sliced or slivered almonds, to taste
  • Cilantro, garnish


  1. Add all of the ingredients to a blender (except for the chicken and those listed under “add later”) and blend until smooth. Pour this over the raw chicken and mix well.
  2. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  3. Naturally release pressure for 10 minutes.
  4. Press sauté, add the almond flour and cook for 2-3 minutes, or until the sauce reaches your desired consistency.
  5. You can either shred the chicken right in the pot or use kitchen shears/scissors to cut the chicken into cubes.
  6. Garnish with cilantro and sliced/slivered almonds (don’t omit, they add crunch!).