This is a traditional Madrasi chicken korma recipe which is a bit simplified and made easy to prepare in the Instant Pot, yet so delicious to eat. The korma recipe varies from north to south all over India. This south indian madrasi version is light and flavourful and is made with whole chicken pieces cut at the joints and with fresh ingredients. In other versions nut paste, saffron and powdered garam masala spices are added which not only give a rich, heavy, creamy and thick texture but also make it overpoweringly spicy. That is why I love the south indian version best of all coz it has a smooth and light texture and a subtle flavour.
Ingredients:
1 whole Chicken (3 lb)
1/4 cup vegetable oil
6 cloves
6 green cardamoms
1 dried bay leaf
1 x 2 inch stick cinnamon
1 large onion sliced
1.5 tbs ginger garlic paste
1/2 cup yoghurt
1 large ripe tomato
1 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
Fresh mint leaves
Fresh cilantro chopped
Instructions:
1. Remove the skin from the chicken, cut into 12 pieces at the joints, wash and drain them in a colander.
2. Heat oil in an instant pot on sauté normal setting. Add the whole garam masala spices (cloves, cardamom, cinnamon & bay leaf) immediately followed by sliced onions.
3. Sauté onions till they caramelize and turn slightly golden.
4. Add ginger garlic paste, turmeric, red chilli and coriander powders. Quickly stir and fry the masala in the oil.
5. Now toss in the chicken pieces and some salt. Turn them over and sauté well in the masala.
6. Add yoghurt, whole green chillies, diced tomatoes, then some fresh mint leaves and chopped cilantro. Turn over and mix well.
7. Cancel the sauté mode, close the lid, set the steam release to sealing position and pressure cook on high for 5 minutes.
8. When done, immediately release pressure manually, cancel, then open the lid. Now change the setting to sauté less and cook slowly and gently till the curry thickens and the oil rises on top.
9. Garnish with a few more mint leaves and chopped cilantro and serve hot.
10. Enjoy with Naan and Basumati rice.
Recipe
Ingredients
- 1 whole Chicken 3 lb
- 1/4 cup vegetable oil
- 6 cloves
- 6 green cardamoms
- 1 dried bay leaf
- 1 x 2 inch stick cinnamon
- 1 large onion sliced
- 1.5 tbs ginger garlic paste
- 1/2 cup yoghurt
- 1 large ripe tomato
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- a few Fresh mint leaves
- 1/4 cup Fresh cilantro chopped
Instructions
- Remove the skin from the chicken, cut into 12 pieces at the joints, wash and drain them in a colander.
- Heat oil in an instant pot on sauté normal setting. Add the whole garam masala spices (cloves, cardamom, cinnamon & bay leaf) immediately followed by sliced onions.
- Sauté onions till they caramelize and turn slightly golden.
- Add ginger garlic paste, turmeric, red kashmiri chilli and coriander powders. Quickly stir and fry the masala in the oil.
- Now toss in the chicken pieces and some salt. Turn them over and sauté well in the masala.
- Add yoghurt, whole green chillies, diced tomatoes, then some fresh mint leaves and chopped cilantro. Turn over and mix well.
- Cancel the sauté mode, close the lid, set the steam release to sealing position and pressure cook on high for 5 minutes.
- When done, immediately release pressure manually, cancel, then open the lid. Now change the setting to sauté less and cook slowly and gently till the curry thickens and the oil rises on top.
- Garnish with a few more mint leaves and chopped cilantro and serve hot.
- 10. Enjoy with Naan and Basumati rice.
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