Murgir Korma - Creamy Bengali Chicken with Almonds


  • 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
  • Put the chicken in a bowl and rub with the 1/2 cup yogurt, turmeric, salt, and cayenne pepper powder and set aside.
  • Beat the remaining 2 tablespoons of yogurt in a separate bowl and set aside.
  • 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.
  • 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.
  • Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on Manual Pressure for 5 minutes.
  • When cooking time is complete, allow for Natural Pressure Release for 10 minutes.
  • 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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