Ingredients
- 1 ½ pounds boneless skinless chicken thighs
Yogurt Sauce:
- 1 cup plain yogurt
- 1 onion roughly chopped
- 4 garlic cloves
- 1 inch ginger
- 1 green chili
- 1 teaspoon salt to taste
- ½ teaspoon garam masala
- ¼ teaspoon ground cardamom
- ¼ teaspoon cinnamon
- ¼ teaspoon white or black pepper
- Pinch of freshly grated nutmeg
Add Later:
- ½ cup cashews
- 1 tablespoon sesame seeds or white poppy seeds
- ¼ cup heavy cream
- ¼ cup water
- mint and green chilies garnish
Instructions
- Blend the ingredients listed under “yogurt sauce” and pour this over the raw chicken. Mix well.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- While waiting for the chicken to cook, add the cashews, sesame seeds or poppy seeds and heavy cream to the blender (I don’t bother rinsing) and let this sit (to allow the nuts and seeds to soften).
- Naturally release pressure or wait 10 minutes then release pressure.
- Blend the cashew sauce. Press sauté on the instant pot, pour the sauce into the pot and cook for a couple of minutes.
- You can either shred the chicken right in the pot or use kitchen shears/scissors to cut the chicken into cubes.
- Garnish with mint and green chilies.
Video
Notes
- Don't worry about using black pepper, the dish will still look white overall. Oh you weren't worried? Heh, alright then...
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!