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Mughlai Chicken Korma -North Indian Chicken Curry made Cashews,Poppy Seeds and whole Spices.A quick Instant Pot recipe and slow stove top recipe included. #instantpot #korma #chickenkorma #mughlai #northindianchicken #chickencurry
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Mughlai Chicken Korma

Mughlai Chicken Korma -North Indian Chicken Curry made Cashews,Poppy Seeds and whole Spices.A quick Instant Pot recipe and slow stove top recipe included.
Course Main Course
Cuisine Indian
Keyword chicken, curry, instant pot, mughlai, north indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 5
Calories 353kcal

Ingredients

Chicken

Gravy

  • 1 Cup Onions sliced thin
  • 1 tsp Oil or more if you are deep frying or shallow frying
  • 1/4 Cup Cashews soaked in boiling water
  • 1 tsp Poppy Seeds white
  • 1/2 Cup Yogurt 

Instructions

To make the Gravy

  • Soak the poppy seeds and cashews together in boiling water.
  • Instant Pot Brown Onions- Using the saute mode,Heat 1 tbsp of oil in the instant pot.Add the onions and saute till they turn brown- about 17-18 minutes.
  • Stove Top Brown onions - Heat 1 tbsp of oil in a pan and add onions, shallow fry them in a flat pan.Or you could deep fry them if you want.
  • Air Fried Brown Onions - Toss the onions in 1 tsp oil.Fry them in the airfryer for 10-12 minutes at 180 degrees till them are brown.
  • Grind toghether the brown onions,strained poppy seeds and cashews & yogurt into a smooth paste.

To make the Chicken- Instant Pot Method*

  • Heat the instant pot in the SAUTE mode.Once hot,add the oil.
  • To this add the whole spices- green cardamom,cumin,fennel,bay leaf,peppercorns & nutmeg.Let the spices steep in the oil for 20-30 seconds.
  • Add the raw onions paste.(do not confuse with the fried onion gravy).Cook this till it starts to change color and turn brown.
  • Deglaze the pot with 1 tbsp of water.Add the ginger garlic and green chillies,coriander and turmeric powder.
  • Add the Chicken,1/2 cup yogurt and 1/2 cup water.Cancel the SAUTE mode.
  • Select the PRESSURE COOK or MANUAL MODE. Pressure cook on HIGH,in sealed position for 6 minutes.Let the pressure release naturally.
  • Open the lid,add the prepared gravy and garam masala.Give it a mix.Cancel PRESSURE COOK mode and select SAUTE mode and bring to boil.If you want to thicken the gravy,boil the chicken in SAUTE mode till you get your desired consistency.
  • Serve hot with rice or parathas or naans.

To make the Chicken- Stove Top Method

  • Heat a deep pot.Once hot,add the oil.
  • To this add the whole spices- green cardamom,cumin,fennel,bay leaf,peppercorns & nutmeg.Let the spices steep in the oil for 20-30 seconds.
  • Add the raw onions paste.(do not confuse with the fried onion gravy).Cook this till it starts to change color and turn brown.
  • Deglaze the pot with 1 tbsp of water.Add the ginger garlic and green chillies,coriander and turmeric powder.
  • Add the Chicken,1/2 cup yogurt and 1/4 cup water.Cover and cook for about 20 minutes.
  • Open the lid,add the prepared gravy and garam masala.Give it a mix and bring to boil.If you want to thicken the gravy,cook the curry without a lid on high flame, till you get the desired consistency.
  • Serve hot with rice or parathas or naans.

Notes

Instant Pot Method* can be adopted for a normal pressure cooker too.The time taken will be similar but the gravy will be a little thicker.
The time given is as per the instant pot method.The curry will take longer when cooked on stove top.

Nutrition

Calories: 353kcal | Carbohydrates: 9g | Protein: 23.2g | Fat: 24.4g | Saturated Fat: 8.7g | Cholesterol: 92mg | Sodium: 113mg | Potassium: 208mg | Fiber: 1g | Sugar: 5.3g | Calcium: 108mg | Iron: 1mg