Kashmiri Murgh

Name: Kashmiri Murgh
Prep time: 5 min
Cook time: 22 min
Total time: 30 min
Yield: Serves 6
Cuisine: Indian
Ingredients: 2 tablespoons mint or cilantro to garnish; 2 teaspoons Kashmiri red chili powder; 1 teaspoon cayenne pepper; 2 pounds skinless boneless chicken thighs, cut into 2-inch pieces; ½ teaspoon ground turmeric; 1 large bay leaf; 1 cup plain yogurt, beaten; 2 black cardamom pods; 3 green cardamom pods; 1 tablespoon minced garlic; 1 tablespoon grated fresh ginger; 1 medium onion, chopped; 2 tablespoons grapeseed oil

Kashmiri Chicken Curry

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

This simple comforting recipe pairs chicken with bay leaves and cardamom. The vivid red color is from Kashmiri red chili powder. The chicken absorbs the fragrant, tart seasonings, which add a lovely depth of flavor to this curry.

Ingredients

2 tablespoons grapeseed oil
1 medium onion, chopped
1 tablespoon

Asia
India
Kashmir
Main course
Gluten-free
Spicy

Method

Set the Instant Pot® to the Sauté mode and heat the oil for 1 minute. Add the onion, ginger, and garlic and sauté for about 3 minutes. Add the chicken and cook for 2 minutes. Stir in the turmeric, red chili powder, cayenne pepper powder, cardamom pods, and bay leaf, and cook for another minute. Stir in the salt and then use about 1 to 2 tablespoons of water to deglaze the b