Chicken Korma apart from the famous Butter Chicken,is probably the most sought after Indian dish in the world.
What is Chicken Korma?
The word “Korma” in Instant Pot Chicken Korma, is synonymous with opulent, rich creamy aromatic gravy made with nuts, yogurt,cream and khoya.It’s the food of the kings and the queens. At least it was before Monarchy was abolished in India. Nevertheless, Korma has a very rich history in India.
The more elaborate the korma recipe- the richer the curry!But in this modern day, we don’t have the luxury nor the want to spend that amount of time in the kitchen so with this recipe, I hope to show you some quick fixes and steps which make this instant pot korma more achievable in an everyday kitchen. The deep flavour from browned onions, the hit of whole spices and the tang from the yogurt, the richness from the cashew and the poppy seeds! Ah this chicken curry is a pure indulgence.
Why Make Chicken Korma in Instant Pot?
Instant Pot is a much more controlled environment for pressure cooking.Which makes it safer and repeatable. The other and more crucial factors are - Washing only 1 pot and No Baby Sitting.
How to make the Instant Pot Chicken Korma
Step 1 - Cook the chicken
Heat the ghee in a pan.Add the whole spices. Sauté the paste of raw onion till it’s brown.Add the aromatics- ginger garlic and chilli.Add the chicken with 1 cup of yogurt and cook.(scroll down for detailed step by step picture) You can speed this process by pressure cooking it, either in an Instant Pot or a traditional pressure cooker.
Step 2- Prepare the Gravy
Brown the onions
You can either deep fry or shallow fry them.Recently, I have been air frying the onions with half a teaspoon of oil and the result is pretty awesome.You could also bake them till they are brown.This reduces both effort and calories!
Make the Gravy
Grind the brown onions, soaked cashews and poppy seeds together with ¼ cup of yogurt.
Step 3-Combine all together
Once the chicken is cooked, add the gravy to it.
Tips & Tricks to Cook Chicken Korma in Instant Pot
For a richer Instant Pot Chicken Korma- buy chicken with the skin on and finish the curry with some cream.You can replace cashews with almonds or melon seeds too.This delicious instant pot Korma can be frozen for upto a month and refrigerated for 3 days.It tastes the best the day after it’s made.You can slow cook this if you want but if you want to speed up the whole process and cut the time to half then follow the following stepsBrown the onions in an air frier for 15 minutes at 180 degrees.To speed up the process of browning the raw onion puree- Let the puree sit for about 10 minutes, discard the water that it releases and then start the browning.
If you are new to instant poting- then I suggest you read my review on instant pot for indian food here.
Here are some more Instant Pot Indian Chicken Curry recipes for you
Instant Pot Butter ChickenInstant Pot Chicken CurryInstant Pot Chicken KormaInstant Pot Chicken VindalooInstant Pot Tamil Pepper ChickenInstant Pot Rajasthani Laal Maans Also, Here is a kick ass Instant Pot Chicken Biryani Recipe
Read about how to make indian food in Instant Pot in detail here
Part 1: Instant Pot for Indian Cooking Part 2: Which Instant Pot Model to buy Part 3: Making Indian Food in Instant Pot
