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Dhaba Chicken Curry-instant Pot Edition
Dhaba Chicken Curry-instant Pot Edition
"A heavy masala chicken curry packed with flavor and no guilt. This chicken curry will have you licking your fingers clean. Overall, it's quick and simple. As much as I love my traditional Chicken Curry, I like to replace it with a different one every once in a while. Especially when I really don’t want to go through the time and effort of cutting and prepping onions, tomatoes, and stirring a pot for an hour. This simple and easy way to make a chicken curry is very different in flavor from traditional Indian Chicken Curries, but it still curbs that Indian taste like you wouldn’t imagine! FULL OF MASALA AND FLAVOR."
NotesWater will release naturally when the Instant Pot is cooking so there is no need to add more.
-Add red chili powder for some spice.
Serves3
Preparation Time10 min
Chilling Time5 min
Cooking Time15 min
Cooking MethodPressure Cooker
Ingredients
- 6 chicken drumsticks OR thighs with bones (skin removed)
- 1 tbsp grated garlic (fresh)
- 1 tbsp grated ginger (fresh)
- 1 tbsp grated turmeric (fresh) KEY INGREDIENT
- 1 tbsp chicken masala (or garam masala)
- 3 drops red food color (optional-can use 2 tbsp kashmiri chili powder instead)
- 3 tbsp yogurt (optional)
- 2 tbsp sorghum flour, mixed with 4 tbsp water (set aside until the end)
- 2 oz water
- 1 tsp sugar
