Instant Pot Chicken Patiala

配料

2 pounds boneless and skinless chicken thighs (quartered)

¼ cup oil

8 cloves

4 green cardamom pods

½ teaspoon cumin seeds

½ stick cinnamon

1 tablespoon ginger paste

1 tablespoon garlic paste

1 green chili (minced, to taste)

1 teaspoon coriander

1 teaspoon salt

½ teaspoon paprika

½ teaspoon turmeric

¼ teaspoon black pepper

¼ teaspoon cayenne pepper

⅓ cup yogurt

1 cup frozen onion masala

1 onion (cut into chunks)

¼ cup finely ground cashew powder

2 tablespoons heavy cream

1 tablespoon kasoori methi (dried fenugreek leaves)

1 inch ginger (julienned (cut into thin long strips)

1 –2 green chilies (chopped, to taste)

Cilantro

步骤

Press sauté and once the pot is hot, add oil and whole spices. Once the cumin seeds brown, add ginger, garlic and green chili, stir-fry for a minute.

Add the chicken and ground spices and stir-fry for 5 minutes.

Add yogurt, mix well, then add the onion masala.

Secure lid, close the pressure valve and cook for 5 minutes at high pressure.

Naturally release pressure for 10 minutes.

Press the sauté button and add the remaining ingredients listed under “add later” and cook for 2-3 minutes, or until the onions are slightly tender.

Top with julienned ginger, chopped green chilies and cilantro.