Kashmiri Murgh

Kashmiri Chicken Curry

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot

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.


  • 2 tablespoons grapeseed oil
  • 1 medium onion, chopped
  • 1 tablespoon


  1. 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