#instantpot #indian #chickenmasala #authentic
Ingredients Required:
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Oil, 2 Tbsp
Shahi jeera/ jeera/ cumin seeds, 1 Teaspoon
Onion, 1 Medium sized ,chopped into small pieces
Salt, as per taste
Ginger Garlic paste, 2 Tablespoon
Turmeric Powder, 1 Teaspoon
Chicken, 2 Lbs
Red Chili powder/Cayenne Powder 2 Tbsp (Skip or use lesser quantity as per taste.)
Garam Masala powder, Half Tablespoon
Coriander Powder, 1 Tablespoon
Coconut Powder, 1 Tablespoon (Substitute with coconut milk for a creamier finish)
Cilantro, Half bunch,chopped, for garnish (Optional)
Steps:
1. Turn on Saute mode.Wait for liner to heat up.
Add 2 tbsp of Oil.Then add 1 teaspoon of Shahi Jeera or cumin
Once the cumin starts to splutter, throw in the onion diced. Add salt to help the onions cook faster.Then add 1 teaspoon of turmeric powder and 2 Tbsp of Ginger garlic paste and cook till raw smell goes away.
2. Next throw in 2 lbs chicken and add 2 tbsp of red chili powder. Give it a good stir.
3. Cover liner with a lid and adjust the IP’s ‘saute’ to low.Let it cook for 10 mins.Give the occasional stir.
4. Then add half a tablespoon of Garam masala powder and 1 tablespoon of Coriander powder.Add at least half a cup of water and close the lid. Hit ‘Manual’ or ‘PressureCook’ mode and set timer to 2 mins. Make sure whistle is in sealing mode.
5.Do a quick release and open the lid.Turn on Saute mode and Add around 1 tbsp of coconut powder.Let it simmer for around 5 minutes.After simmering for a while, you will notice the oil start to separate from the curry base.Add chopped cilantro and hit cancel.
Serving Suggestions:
Serve over rice or with Rotis/Tortillas.
Chopped Onions/lime as garnish. Yogurt raita to make it mild.
Curry goes well with Jeera Rice(https://youtu.be/2cIG3cAtpiA) or Lemon Rice(https://youtu.be/CJTCUbMUlDo)
Wine Pair: Syrah/Loire Valley Cabernet Franc
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To buy the ingredients on Amazon:
https://www.amazon.com/shop/sandhyaskitchen
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