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 .
