Easy and delicious one-pot Indian meal! Here is an Instant Pot recipe for an Indian style Chicken Curry cooked with pot-in-pot cumin flavored basmati rice!
Turn on Saute (high). When display reads 'hot', add ghee or oil, and cumin seeds.
When cumin seeds begin to sizzle, add ginger, garlic and chopped onion. Saute for 1 minute, then cover with a lid and cook for 2 mins.
Add chicken, salt, turmeric, red chili, coriander, cumin, garam masala and plain greek yogurt. Stir and saute for another 2 mins.
Add chopped tomatoes. If you prefer a smoother curry, you can add tomato paste or pureed tomato instead of chopped. Depending on how much liquid the chicken has released by now, add ¼-1/2 cup of water. (adjust water quantity for an 8qt cooker)
To make pot-in-pot rice, place a trivet in the main pot. Assemble rinsed rice, water, cumin seeds, salt and oil in an oven safe bowl and place it on top of the trivet. Skip this step if not making rice.
Close the lid, vent to sealing position in DUO models. Pressure cook for 6 mins.
After pressure cooking, wait 5 mins and then carefully release the pressure manually (NPR 5, then QR). You can do that by turning the pressure knob to 'Venting' position in Instant Pot DUO, or push down the pressure valve in Instant Pot ULTRA.
Open lid after the pin drops. Remove rice bowl and fluff with a fork. Add crushed or ground cardamom and chopped cilantro. If the sauce appears too thin, reduce it on saute mode for 2-4 mins. It will thicken as it simmers. Serve warm with rice, naan or roti!
Stove-top
Heat a dutch oven pot on medium -high heat. When it gets hot, add ghee or oil, and cumin seeds.
When cumin seeds begin to sizzle, add ginger, garlic and chopped onion. Saute for 1 minute, then cover with a lid and cook for 2 mins.
Add chicken, salt, turmeric, red chili, coriander, cumin, garam masala and plain greek yogurt. Stir and saute for another 2 mins.
Add chopped tomatoes. Add 1 cup of water, stir and cover the pot. Continue to cook on medium-high heat till the sauce starts bubbling. Then reduce heat to medium and cook for 15-20 minutes, or until the chicken cooks through.
Add crushed or ground cardamom and chopped cilantro. Serve warm with rice, naan or roti!
Video
Notes
Pro-tip for adding yogurt: When adding yogurt to any curry, always beat it till smooth, this prevents it from curdling.
Estimated Time includes roughly 10 mins for pressure build-up. Cook time = Time to set for pressure cooking.
If making this recipe with chicken breast, adjust cooking time to 8 minutes.
This recipe has been tested in a 3qt and 6qt Instant Pot. If making this in an 8Qt size, adjust the water quantity to meet the minimum requirement.
30-Minute Recipe: This recipe can be made in 30 minutes if you choose to manually release pressure (QR) after cooking time is over.
These nutrition values are for chicken curry only, they do not include rice.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.