INGREDIENTS
- 1 pound Chicken boneless, cut into 1-2 inch pieces, see notes for bone-in chicken
- 3 tablespoon Ghee or Oil
- 1 Green Chili Pepper small, chopped (optional)
- 1 tablespoon Ginger grated
- 1 tablespoon Garlic minced
- 2 cups Onion finely diced
- 1 cup Water
- 1 Potato cut into 1.5 inch cubes, about 7oz
- 1 teaspoon Lime juice
- ½ teaspoon Garam Masala
- ¼ cup Cilantro to garnish
Whole Spices (can be added to a spice pouch)
- 4 Green Cardamom (Elaichi)
- 2 Bay leaf (Tej Patta)
- 6 Cloves (Laung)
- 8 Black Peppercorns
- ½ teaspoon Cumin seeds (Jeera)
Spices
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Garam masala
- 1 teaspoon Kashmiri red chili powder adjust to taste
- ¼ teaspoon Ground Turmeric (Haldi powder) optional
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon Salt
INSTRUCTIONS
- In a bowl, add the chicken and all the spices. Mix well, and let it rest for about 20 minutes.
- Heat the instant pot in Sauté mode and add oil to it. Add the potatoes. Sauté while stirring frequently for about 3 minutes. Then remove the potatoes and set aside.
- Add the whole spices and sauté for 30 seconds to get the aroma.
- Add the chopped green chili, onions, ginger and garlic to the pot and sauté for 5 minutes until they turn golden brown. Keep stirring at regular intervals.
- Add the marinated chicken and sauté for 4-5 minutes. Do not skip this step, as it adds lots of flavor to the curry.
- Then add the water and stir it with the chicken. Deglaze and scrape off anything stuck to the bottom of the pot.
- Layer the potatoes on top of the chicken. No need to stir.
- Change the instant pot setting to pressure cook (manual) mode on high pressure for 4 minutes. (see notes for bone-in chicken)
- When the instant pot beeps, quick release the pressure manually. Stir in the lime juice and garam masala.
- Garnish with cilantro and chicken curry is ready to serve.