500g chicken pieces (with bones for better flavor)
4 cups fresh spinach leaves, washed and chopped
1 large onion, finely chopped
3 cloves of garlic, minced 1-inch piece of ginger, grated
2 tablespoons ghee or vegetable oil
1 cup plain yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder (adjust to taste)
Salt, to taste
Fresh cilantro leaves, 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 to coat the chicken.
Cook the chicken until it turns white on all sides. Pour in the plain yogurt and mix well with the chicken and spices.
Add the chopped spinach leaves to the pot. Mix well to combine the chicken and spinach.
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. Garnish with fresh cilantro leaves before serving with rice or naan.