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.
Prep the chicken by taking the skin off and then set it aside.
Mix ginger, garlic, turmeric, salt, food color, sugar, meat tenderizer, and masala together. Add the chicken to the mixture (marinate a few hours if possible).
Set Instant Pot to saute mode, add oil, and saute the chicken for 3-4 minutes. Be sure to scrape all the pieces from the bottom of the Instant Pot.
Add 2 oz of water, stir, and deglaze the bottom of the pot (this will help the instant pot to capture steam).
Put the lid on and set the Instant Pot to Manual 15 minutes, high pressure, and vent closed. Let the pressure release naturally once the cooking process is done. After the valve drops and pressure is out, you can open the lid.
NOW: Set the Instant Pot to saute mode, add the sorghum+water mixture, and then mix the contents well. This will thicken the water already in the pot. Hence, end up being the gravy/curry.
Let it cook for 2-3 minutes, add a handful of cilantro, green garlic, and serve with naan or rice.
Recipe Courtesy of The Curry Mommy