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.
6chicken drumsticks OR thighs with bones (skin removed)
1tablespoongrated garlic (fresh)
1tablespoongrated ginger (fresh)
1tablespoongrated turmeric (fresh) KEY INGREDIENT
1tablespoonchicken masala (or garam masala)
3dropsred food color (optional-can use 2 tablespoon kashmiri chili powder instead)
3tablespoonyogurt (optional)
2tablespoonsorghum flour, mixed with 4 tablespoon water (set aside until the end)
2ozwater
1teaspoonsugar
salt
oil
red chili powder
meat tenderizer (optional)
cilantro for garnishing (optional)
green garlic (optional)
Instructions
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.
Notes
Water will release naturally when the Instant Pot is cooking so there is no need to add more.