1/2 – 1teaspoonkashmiri chili powderor any mild red chili powder
1/2cupyogurtfull fat or greek yogurt, plain
1teaspoonsaltadjust to your taste preference
cilantrochopped, for garnish
Turn Instant Pot to sauté mode. Once the display reads “hot”, add oil and whole spices (cardamom, cloves, black pepper and cumin). Saute for 30 seconds.
Add onion and mix well. Saute for 2 minutes covered with glass lid.
Add ginger, garlic, turmeric, red chili powder, cumin powder, coriander powder and salt. Mix well.
Add chicken, mix well to evenly coat all the spices to the chicken.
Add 1/4 cup of water.
Close Instant Pot with pressure valve to sealing. Cook on Manual and adjust to high pressure for 8 minutes, followed by 5 minutes of natural pressure release. Quick release the remaining pressure.
For boneless chicken thighs or breasts – cook for 5 mins followed by NPR
Open the Instant Pot, add a few spoonfuls of hot curry to the yogurt and mix well. This step is important to avoid the cold yogurt getting split in the curry.
Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro. Enjoy!
Note: If you want a thick curry, reduce the 1/4 cup water by adding only 2 tablespoons of water and saute in the end for few extra minutes. This recipe is a soupier curry.