Chicken korma from Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy & Fast (page 104) by Urvashi Pitre

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation. Can substitute raw cashew nuts for raw almonds.

  • Skamper on September 16, 2018

    This was easy and very delicious. I reduced the cayenne from 1/2 tsp to a heaping 1/4 tsp and would reduce it to an even 1/4 tsp next time. (I think my new garam masala blend has a bit more heat than the last one, too.) I have a stovetop PC, so let it come to pressure over medium heat, which took about 15 minutes, but I didn't want to risk scorching. (Sauce fit perfectly in mini ninja.)

  • HalfSmoke on October 08, 2017

    Very simple, delicious, and Instant Pot quick too. This version has a bit more heat than I'm used to at the local Indian restaurant, so if you prefer less heat I suggest reducing the cayenne by half or leaving it out altogether. Otherwise, the flavors are spot on.

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