Instant Pot Chicken Karahi

Instant Pot Chicken Karahi
Ingredients

▢1 ½ pounds boneless and skinless chicken thighs quartered
Whole Spices
▢1 teaspoon coriander seeds
▢1 teaspoon cumin seeds
▢1 teaspoon fennel seeds
▢½ teaspoon whole black pepper
▢4 tablespoons ghee divided
▢1 onion cubed
▢1 bell pepper cubed
Ground Spices
▢2 teaspoons paprika or Kashmiri chili powder
▢1 ¼ teaspoon salt
▢¼ teaspoon cayenne to taste
▢¼ teaspoon garam masala
▢¼ teaspoon turmeric
▢1 green chili minced
▢1 cup frozen onion masala
▢3 tablespoons water
▢2 tablespoons heavy cream
▢1 tablespoon dried fenugreek leaves
Garnish
▢1-inch ginger julienned (cut into thin long strips)
▢1–2 green chilies sliced, to taste
▢Cilantro

Instructions

To dry roast spices, press the sauté button and wait 2 minutes for the pot to heat up. Add the whole spices to the pot and dry roast them for 5 minutes, stirring occasionally. Take the spices out of the pot and coarsely grind them. Set aside for now.
Add 2 tablespoons of ghee to the pot, then add the onion and bell pepper and sauté for 2-3 minutes, or until slightly tender. Remove the onions and bell pepper from the pot.
Add another 2 tablespoons of ghee to the pot, then add the chicken, freshly ground whole spices, ground spices and green chili to the pot and saute for 2-3 minutes, or until the outside of the chicken is well coated in the spices.
Add onion masala and 3 tablespoons of water and mix well.

Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
Naturally release pressure for 10 minutes.
Press sauté and stir in heavy cream and fenugreek leaves and cook for 2-3 minutes, or until the sauce reduces to desired consistency.
Add the cubed onions and bell pepper back to the pot and mix well.
Garnish with cilantro, ginger and green chilies.

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