Instant Pot Almond Chicken Curry
 
Prep time
Cook time
Total time
 
Instant Pot Almond Chicken Curry is an easy to make, delicious Indian chicken curry. This chicken curry is rich, creamy and a filling side dish. This dish gets rich texture and flavor from almond paste.
Author:
Recipe type: Lunch
Cuisine: Indian
Serves: 4
Ingredients
  • 2 lbs boneless chicken breast cubed
  • 1 tbsp oil
  • For Onion Puree
  • 2 small onions
  • 5 garlic cloves, peeled
  • ΒΌ inch ginger, finely chopped
  • Whole Spices
  • 1 bay leaf
  • 5 green cardamoms
  • 1 tsp cumin seeds
  • 4 cloves
  • 1 cinnamon stick
  • Spice Powder
  • 1 tsp salt
  • ½ tsp red chili powder
  • ½ tsp Tandoori Chicken masala
  • ½ tsp garam masala
  • 25 almonds ground to paste
  • ¾ cup chopped almonds
  • 1 cup tomato puree
  • 2 cups water
  • 1 cup milk
  • For Garnishing
  • 2 tbsp kasoori methi
  • 1 tsp cream optional
Instructions
  1. Press the "saute" button on Instant Pot. Then add oil and wait till it is warm.
  2. Add cumin seeds, bay leaf, green cardamoms, cloves and cinnamon stick to the pot and stir fry
  3. After 2 minutes, add cubed chicken pieces and stir fry till chicken pieces are well cooked.
  4. Press the "keep warm/cancel" button and take out the chicken pieces. Leave the whole spices in the pot.
  5. Switch the "saute" button and add onion puree. Fry the onion puree in the leftover chicken juice and spices.
  6. Saute until golden brown, then add tomato puree. Cook for few minutes till puree reduces to half and has mixed evenly with onion puree
  7. Add almond puree. Cook for few minutes till almond puree blends well with tomato and onion puree.
  8. Add spice powders like tandoori chicken masala, garam masala, red chili and salt.
  9. Mix well, add cooked chicken pieces and sliced almonds. Mix well.
  10. Press the "keep warm/cancel" button. Add water and milk then close the lid.
  11. Select "Manual" mode for 10 minutes
  12. Once Instant Pot releases pressure, mix well and take out the almond chicken curry.
  13. Garnish with kasoori methi and cream and serve hot.
Notes
Stove Top Method
1. Heat oil in kadai, when hot add cumin seeds, bay leaf, green cardamoms, cloves and cinnamon stick. Fry it.
2. Add onion puree and fry, when the puree turns brown add tomato puree.
3. Keep frying till tomato puree blends well with onion puree.
4. Add almond paste, mix well and fry till almond paste blends well with onion, tomato puree.
5. Add spice powders like tandoori chicken masala, garam masala, red chili powder and salt.
6. Add chicken pieces and sliced almonds and mix well.
7. Cover and cook till chicken pieces are cooked and coated well with gravy.
Additional Notes:
1. To make Almond Paste: Soak almonds overnight in water. Peel them and blend them in blender with little water to make fine paste.
2. Quick Almond Paste: Soak almonds in hot water for ten minutes, peel and blend them in blender to make paste.
3.Onions and tomato puree should not have chunks, as you only want to enjoy almonds in this curry.
Recipe by Cooking you love at https://www.cookingyoulove.com/instant-pot-almond-chicken-curry/