Murgir Korma - Creamy Bengali Chicken with Almonds

By: Instant Indian Cookbook - Rinku Bhattacharya

Murgir Korma - Creamy Bengali Chicken with Almonds
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, cayenne pepper powder, chopped cilantro, contributed, cook 19 min, easy, fresh tomato puree, garam masala, garlic, gluten free, grated fresh ginger, ground coriander, ground cumin, ground turmeric, indian, Instant Indian Cookbook - Rinku Bhattacharya, main course, medium onions, oil, plain greek yogurt, prep 5 min, prepared almond meal, pressure cook, salt, sauté, skinless chicken on the bone, sliced almonds, sugar

prep icon Prep Time
5 min
cook icon Cook Time
19 min

serving icon Servings
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
Instructions
  • 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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