Instant Pot, Jes Special , Easy , Masala Chicken Curry ! RECIPE #317

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KINDLY READ INSTANT POT'S  USER  MANUEL BEFORE  ITS OPERATION !!

Step 1:- Wash ,  and clean  "  chicken thighs  "( 1 1/2 lb~ 3/4  kg ) and set aside .

Step 2:- Make a marinade with  lemon juice  ( from 1/2 of a lemon  ) , ginger garlic powder  ( 1  1/2 teaspoons) , turmeric powder ( 1 teaspoons ) , salt , and  curd ( 1/2 cup ) , 

combine ( all of them )  thoroughly and  apply 

it on step 1 chicken  pieces  and refrigerate  for 2 hours to overnight .

Step 3:-  Select  the  Saute option   , and once  the pot is preheated , splutter   , mustard seeds ( 1 1 /2 teaspoons ) , and add cloves ( 5-8 nos ) ,  pepper corns ( 8-10 nos ) , cardamom (4-6 nos ) , cinnamon ( 1 medium sized stick ) , and  fennel seeds ( 3/4 teaspoon).

Now add  onion ( red , 2 medium sized  ,sliced   ) green chillies ( 3-5 nos ,  as such  )  ginger (  julienned  , 4" of a root ), garlic (  julienned  , 4-6  cloves  ) , curry leaves  (  2 twigs ) and  saute until onion becomes transparent , 

now add tomato ( one , chopped )  and saute for 1-2 minutes , 

and  now add   , kashmiri chilli powder ( 1 teaspoons)  , coriander powder  ( 2 1/2   teaspoons ) ,  saute for 1 minute, 

and  now add  step 2 marinated  chicken ,  saute for 3-4  minutes ( until 

water from chicken comes out , as in the pic below ) , now 

 add water ( 1/2 cup )   , and 

 add fried onion ( 3/4  cup )   , and combine and close its lid , 

and  cook for 12 minutes on  high on MANUAL SETTING . 

 open its lid by NPR  and  turn  it  AGAIN to SAUTE MODE , 

and  "cook' for another 5 minutes On SAUTE MODE . 

Step 4 :- Instant Pot, Jes Special , Easy ,  Masala Chicken Curry  is ready .......: -) it goes well with   with  steamed rice/ Chapathi/ paratha/Tortilla ..... Enjoy :) J A  Mathew .