500g chicken pieces (with bones for better flavor)
1 large onion, finely chopped
3 cloves of garlic, minced 1-inch piece of ginger, grated
2 tablespoons ghee or vegetable oil
1/2 cup plain yogurt
1/4 cup coconut milk
1/4 cup almond or cashew paste (soaked and blended)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder (adjust to taste)
1 teaspoon garam masala
Salt, to taste
Fresh cilantro leaves, for garnish
Sliced almonds or cashews, for garnish
Turn on the Instant Pot and select the “Saute” mode. Add the ghee or vegetable oil.
Add the chopped onion and sauté until it becomes soft and translucent. Stir in the minced garlic and grated ginger.
Cook for another minute until the raw smell disappears.
Add the chicken pieces to the pot, along with ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix well.
Cook the chicken until it turns white on all sides. Pour in the plain yogurt, coconut milk, and almond or cashew paste. Mix well to coat the chicken.
Cancel the “Saute” mode and close the Instant Pot lid. Set the valve to the sealing position. Select the “Pressure Cook” mode and set the timer for 8 minutes.
Once the cooking is complete, perform a quick pressure release.
Stir in the garam masala and let it simmer for a few minutes until the sauce thickens.
Garnish with fresh cilantro leaves and sliced almonds or cashews before serving with rice or naan.