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

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

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

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Kashmiri Murgh

Kashmiri Chicken Curry

Ingredients

Method

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