Chicken Masala Instant Pot

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I’m calling this masala chicken - for lack of a better name for it. But it came together really fast might I add. If you’re looking for a quick 30 min meal with prep time included…this ones for you. ⁣

⁣I’d say if you’d like to elevate this further, give it a coal smoke (also shown in my tips highlights), and add 2 tbsp of shredded cheese and this will become a killer paneer handi types. And would you look at that…we have a name. ⁣

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Skip to Recipe

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Ingredients:

• 3 chicken breasts (cut up in small pieces

• 4 tbsp oil

• 4 garlic cloves (chopped up)

• 1 tsp ginger paste

• 1/2 cup fried onions

Chutney:

• 1 bunch of cilantro

• 2 green chilis

• 1 tsp diseccted coconut

• 1/2 cup of water

Masalas:

• 1 tsp salt

• 1 tsp fresh cracked pepper

• 1 tsp red chili powder

• 1 tsp white pepper

• 1tsp roasted cumin powder

• 1 tsp roasted coriander powder

• 1/2 tsp of garam masala

• 4 heaped tbsp of whole milk yogurt

• 2 tbsp of any brand heavy whipping cream

• juice of 1/2 a lemon

• 1 tsp butter (garnish)

• Kasuri Methi (garnish)

Method:

Set the Instant Pot to Saute Mode, add the oil, ginger and garlic. Once fragrant (2 min) add in cubed chicken and mix till the chicken changes color (5 min.) Now add the onions, chutney and masalas. Mix and press cancel on Saute mode. Place the IP's lid on. Set it to sealing and cook for 5 minutes on high pressure. Once the machine is done, release the pressure and remove the lid. Add in the yogurt. set the IP to saute mode again, and cook for 10 minutes or till the oil separates. Squeeze lemon juice over. Mix. Adjust seasoning. Dish it in a serving bowl. Add in the butter and the Kasuri Methi and serve with chapati or rice.

Enjoy!