Instant Pot Chicken Masala recipe | Chicken semi gravy

Instant Pot Chicken Masala recipe | Chicken semi gravy

Instant Pot Chicken Masala (step-by-step instructions) - a perfect, tangy and sweet semi-gravy drenched with just the right amount of spices! This masala is perfect with tacos, stuffed buns and rotis!

Course Breakfast, Dinners, Lunch

Cuisine All, South Indian

Keyword chicken, curry, masala

Prep Time 5

Cook Time 15

Pressure Cook Time 15

Total Time 35

Servings people

Calories 394kcal

Author Niveditha

Equipment

Instant Pot (or any pressure cooker)

Ingredients

3 tbsp Coconut Oil , or any flavorful oil
2 Cloves , (optional)
2 inch Cinnamon
3 medium Red Onions , (approx. 450g), diced
1 tsp Salt
1 tbsp Ginger Garlic Paste
1 tbsp Minced Ginger
1 tbsp Minced Garlic
5 small Tomatoes , (approx. 300g), diced
1 tsp Garam Masala
1.5 tsp Chilli Powder
3 tsp Coriander Powder
250 ml Water
1 tsp Black Pepper Powder
1 tbsp Cilantro Leaves , chopped

Marination:

1 kg Chicken , bone-in, washed
1/4 tsp Turmeric Powder
1 tsp Sea Salt

Instructions

Marination:

In a clean bowl, put the cleaned and washed chicken in. Add the turmeric and sea salt.
Mix it thoroughly to coat and set it aside until use.

Making the Chicken Masala:

Set the Instant Pot to SAUTÉ mode for 15 minutes.
Add the oil and let it heat up. Once the oil is hot, add the cinnamon and cloves. Let it splutter.
Tip in the diced onions and sauté for a minute. Then add the table salt and sauté for 10 minutes until it is caramelized and begins to brown.
Add the ginger-garlic paste =, minced garlic and minced ginger. Sauté for a few seconds. *
Add the diced tomatoes and sauté until it becomes mushy.
Then, add the garam masala powder, chilli powder and coriander powder. Mix it around to coat.
Now, transfer the marinated chicken into this spice mix. Turn and mix to coat. Pour in the water. Sprinkle the black pepper powder and cilantro leaves.
Close the Instant Pot lid and SEAL it. Set it to POULTRY mode for 15 minutes. *
Once done, QUICK RELEASE* and sprinkle some more Cilantro leaves to garnish. Serve hot!

Video

Notes

USE THE SERVING SIZE ADJUSTOR ABOVE TO ALTER THE INGREDIENT MEASUREMENTS FOR AS MANY NUMBER OF PEOPLE YOU LIKE.
I use a 6-quart Instant Pot. Cook time may or may not vary for other models/sizes.
The whole spices are optional if you don't have it don't worry about it.
Do not add more than 250ml of water if you want a semi-gravy consistency. 350ml or more would give a soupy consistency. If you've added more water by mistake, you can always leave the Instant Pot in SAUTE mode for the water to evaporate a bit.
Ginger-garlic paste tends to stick to the bottom and char. If that happens, as soon as you notice them sticking to the bottom, sprinkle some water on that spot and gently scrape it using a sturdy spatula or ladle.
You can leave it in KEEP WARM setting for later use.
Serve it along with burritos or tacos or flat breads.

Nutrition