Chicken in a yogurt sauce from Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot® (page 87) by Madhur Jaffrey

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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

    Chicken marinates overnight.

  • IvyManning on March 11, 2021

    Very very watery. Wondering if there's a typo? Say to add 1 cup of water, 1 teaspoon at a time. Took forever and the chicken was barely cooked through. Don't mind that with chicken breast, but with 1 1/2 inch pieces of chicken thigh, this was kinda gross. The curry leaves are left in the curry but I don't think you're supposed to eat them , we found it kind of hard to tell from the cilantro.

  • jbny on September 27, 2019

    Add *1 cup* of water to the chickpea flour -- by teaspoons? that can't be right (though I haven't seen a correction online). The result is more liquid than paste. the recipe still is delicious, but there sure is a lot of sauce. I'll try less water next time. Any comments?

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