Chicken Korma | Instant Pot Chicken Korma | By Living Simple

Here you go!!! Delicious Instant pot Chicken Korma recipe for you all. Chicken Korma is a famous Indian delicacy enjoyed with naan, roti or rice
Chicken Korma is very easy and can be prepared in very less time.

Following are the ingredients required and the process to prepare Chicken Korma.

I N G R E D I E N T S
Chicken - 1 lb
Onion - 2 cups
Yogurt - 1 cup
Cashew and Almond paste - 1/2 cup (take equal quantity of cashew and almond to make paste)
Ginger garlic paste (GG paste)
Cream
Salt
Turmeric
Red chilli powder
Coriander powder
Chicken masala
Cilantro
Ghee (Clarified butter)
Oil

S P I C E S
Caraway seeds (Shahzeera)
Cardamom (Elaichi)
Cloves (Laung)
Cinnamon (Dalchini)
Bay leaves (Tez patta)


D I R E C T I O N S
1. Marinate chicken with salt, turmeric, red chilli powder, gg paste for 10 minutes or you can leave it overnight, this will make chicken more tasty and tender.
2. Turn on SAUTE mode with low level. Wait till the LCD screen shows HOT.
3. Heat ghee and oil, then add spices, GG paste, onion, salt, turmeric and cook for 5 minutes or till the onion turns golden brown.
4. Add marinated chicken and add coriander powder, red chilli powder, curd, nut paste and 1/4 cup water. Give a stir.
5. Cancel SAUTE mode, turn on PRESSURE COOK mode and set the timer for 2 minutes. Let the pressure release naturally for 5 minutes then remove excess pressure.
If you get BURN error, it means your curry is stuck to the inner pot. Simply remove the curry, scrape the burnt curry from the inner pot with hot water and put it back and pour the curry and go ahead with pressure cooking.
6. After releasing pressure, add cream(this is optional), cilantro and cook on low level of SAUTE mode till the oil starts floating on the surface of the gravy.
Keep stirring the curry now and then to avoid the curry from sticking it to inner pot.

Serve hot, enjoy the korma with naan or rice.

You can also use almond and cashew flour to make a paste. This paste is the base ingredient of korma recipe. Nuts soaked overnight make a really smooth paste. Remove the almond skin to get creamy color to the paste. When soaked in water almonds shed skin easily.

*You can use paprika to have less spicy gravy.


Hope you liked the video.
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