Murgir Korma - Creamy Bengali Chicken with Almonds

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.

Cuisine

Indian

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free

Cooking Technique

Pressure Cook, Sauté

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, main course, medium onions, oil, plain greek yogurt, prep 5 min, prepared almond meal, pressure cook, Rinku Bhattacharya, salt, sauté, skinless chicken on the bone, sliced almonds, sugar

Prep Time

5 min

Cook Time

19 min

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.