Ingredients
- ¼ cup ghee(oil)
- 2 tablespoons raisins
- 20 cashews
- 1 medium yellow onion chopped
- 2 tablespoons coconut unsweetened, dry, shredded
- 4 garlic cloves
- 1 inch ginger
Spices:
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- 1½ teaspoons kosher salt
- 1 cup tomato puree
- 1½ pounds chicken thighs skinless boneless, skinless, cut into 2 inch pieces
- ¼ cup cashews
- ¼ cup water or milk
- 1 tablespoon honey
Optional Pot in Pot rice:
- 1 cup basmati rice
- 1½ cups water
- 1 teaspoon salt
Garnish:
- ¼ cup cilantro chopped
Instructions
Step by step Shahi Chicken Korma Recipe using Instant Pot
- Make a smooth puree of onion, coconut, ginger and garlic using water
- Fry cashews and raisins in ghee on sauté mode until cashews turn golden brown and raisins plump up. Reserve.
- Saute the onion and coconut puree for 3 to 4 minutes or until the raw smell of onion is gone. Add spices, tomato puree, and chicken.
- Mix well and turn the Instant Pot off. PRO Tip – It is very important to turn the Instant Pot off at this step. This will make sure that the liquids do not evaporate and the Instant Pot comes to pressure with less liquid. Carefully place the tall trivet and rice pot over the trivet. Note that making rice is an optional step.
- Pressure cook for 5 minutes, followed by 5 minutes natural pressure cooker. Open the Instant Pot. Carefully take the rice pot and the trivet out.
- Stir in cashew cream. Garnish with cilantro and reserved cashews and raisins. Optionally honey can be stirred in.
Enjoy hot with steamed rice and naan!
Notes
Nutrition facts also include rice cooked pot in pot.
Nutrition
Calories: 648kcal | Carbohydrates: 62g | Protein: 41g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 190mg | Sodium: 1646mg | Potassium: 992mg | Fiber: 3g | Sugar: 9g | Vitamin A: 590IU | Vitamin C: 10.6mg | Calcium: 60mg | Iron: 4.6mg