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.
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