Marium Hosein
June 23, 2021
I’m calling this masala chicken – for lack of a better name for it. But it came together really fast might I add. If you’re looking for a quick 30 min meal with prep time included…this ones for you.
I’d say if you’d like to elevate this further, give it a coal smoke (also shown in my tips highlights), and add 2 tbsp of shredded cheese and this will become a killer paneer handi types. And would you look at that…we have a name.
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Masala Chicken – Instant Pot
- Total Time: 40 minutes
- Yield: 8 people 1x
Ingredients
Units
Scale
- 3 chicken breasts (cut up in small pieces
- 4 tbsp oil
- 4 garlic cloves (chopped up)
- 1 tsp ginger paste
- 1/2 cup fried onions
Chutney:
- 1 bunch of cilantro
- 2 green chilis
- 1 tsp diseccted coconut
- 1/2 cup of water
Masalas:
- 1 tsp salt
- 1 tsp fresh cracked pepper
- 1 tsp red chili powder
- 1 tsp white pepper
- 1tsp roasted cumin powder
- 1 tsp roasted coriander powder
- 1/2 tsp of garam masala
- 4 heaped tbsp of whole milk yogurt
- 2 tbsp of any brand heavy whipping cream
- juice of 1/2 a lemon
- 1 tsp butter (garnish)
- Kasuri Methi (garnish)
Instructions
- Set the Instant Pot to Saute Mode, add the oil, ginger and garlic.
- Once fragrant (2 min) add in cubed chicken and mix till the chicken changes color (5 min.)
- Now add the onions, chutney and masalas. Mix and press cancel on Saute mode.
- Place the IP’s lid on. Set it to sealing and cook for 5 minutes on high pressure.
- Once the machine is done, release the pressure and remove the lid.
- Add in the yogurt. set the IP to saute mode again, and cook for 10 minutes or till the oil separates.
- Squeeze lemon juice over. Mix. Adjust seasoning.
- Dish it in a serving bowl. Add in the butter and the Kasuri Methi and serve with chapati or rice.
- Prep Time: 20 mins
- Cook Time: 20 mins
Review
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When should the heavy cream be added?