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Instant Pot Murgh Badami (Almond Chicken Curry)

murgh badami (almond chicken curry)

Instant Pot Murgh Badami (Almond Chicken Curry)

4.67 from 9 reviews
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  • 2 pounds skinless and boneless chicken thighs
  • 1 cup plain yogurt whole milk
  • 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


  • 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.
  • Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  • Naturally release pressure for 10 minutes.
  • Press sauté, add the almond flour and cook for 2-3 minutes, or until the sauce reaches your desired consistency.
  • You can either shred the chicken right in the pot or use kitchen shears/scissors to cut the chicken into cubes.
  • Garnish with cilantro and sliced/slivered almonds (don't omit, they add crunch!).
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