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30-60 min6 servingscayenne pepper powder

Murgir Korma - Creamy Bengali Chicken with Almonds

By Rinku Bhattacharya

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6 servings

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30-60 min

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Easy

Murgir Korma - Creamy Bengali Chicken with Almonds
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Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 19 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Indian

Diet: Gluten Free

Yield: 6 servings

Ingredients

  • 2 1/2 lbs skinless chicken on the bone
  • 1/2 cup plain greek yogurt
  • 1 tsp ground turmeric
  • 1 1/2 tsp salt
  • 1 tsp cayenne pepper powder
  • 3 tbsp oil
  • 2 medium onions
  • 1 tsp sugar
  • 1 tbsp grated fresh ginger
  • 3 cloves garlic
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 cup fresh tomato puree
  • 1/4 cup prepared almond meal
  • 1 1/2 tsp garam masala
  • 1 tbsp sliced almonds
  • 2 tsp chopped cilantro
Chicken Korma is a rich-tasting chicken curry with Mughal roots. This dish is often laden with cream and cashew and almond pastes, making its preparation a very laborious process. In order to make this dish accessible for every-day celebrations in my household, I replace the cream with my favorite plain Greek yogurt and add in some almond meal to thicken the sauce. I also prefer chicken on the bone for this dish as that allows for a deep and full-flavored broth.

INSTRUCTIONS

  1. Put the chicken in a bowl and rub with the 1/2 cup yogurt, turmeric, salt, and cayenne pepper powder and set aside.
  2. Beat the remaining 2 tablespoons of yogurt in a separate bowl and set aside.
  3. Set the Instant Pot® to Sauté mode and heat the oil. Add the sliced onions and cook for 6 to 8 minutes, gradually adding in the sugar to help with even browning. Remove about one-third of the browned onions and reserve for garnish.
  4. To the remaining onions in the pot add the ginger and garlic and cook for 2 minutes. Stir in the seasoned chicken, cumin, coriander, tomato puree, almond meal (if using), and 1/4 cup of water, and bring to a simmer.
  5. Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on Manual Pressure for 5 minutes.
  6. When cooking time is complete, allow for Natural Pressure Release for 10 minutes.
  7. Once the pressure is released, remove the lid and stir well. Stir in the garam masala and reserved golden onions. Place in a serving bowl, garnish with sliced almonds and drizzle with the beaten yogurt and cilantro. Serve with rice.

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About the chef

Rinku Bhattacharya

Rinku Bhattacharya

Rinku Bhattacharya is a busy working mother and a passionate home cook. Her recipes are inspired by a deep love for fresh ingredients and Indian flavors, along with the practical daily needs of feeding a family. Bhattacharya’s cooking is fresh, simple, accessible and most importantly, full of flavor. She brings a diversity of global flavors to her Indian-American table, and her recipes often feature the electric pressure cooker and the air fryer. As someone who actually lives the daily struggle of getting dinner on the table, Bhattacharya has created recipes--in her three cookbooks and on her blog--that fit into a busy lifestyle and guarantee diverse options for your dinner rotation. Her culinary blog, Spice Chronicles (www.spicechronicles.com) details her cooking and family adventures and offers readers globally-inspired, wholesome, delicious, and dependable recipes in each post

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