Step 1

Turn the Instant Pot to sauté mode and heat oil. Add whole spices - cardamom, cloves, black pepper, and cumin. Saute for 30 seconds.

Step 2

Add onion and mix well. Saute for 2 minutes covered with glass lid.

Step 3

Add ginger, garlic, turmeric, red chili powder, ground cumin, ground coriander, and salt. Mix well.

Step 4

Add chicken and water. Mix well to evenly coat all the spices to the chicken.

Step 5

Close Instant Pot with pressure valve to sealing. Pressure Cook for 8 minutes followed by 5-minute Natural Release.

Step 6

Open the Instant Pot, add a few spoonfuls of hot curry to the yogurt and mix well. This step is important to avoid the cold yogurt getting split in the curry.

Step 7

Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro! Garnish with cilantro and enjoy with hot steamed rice and parathas. For a low-carb meal serve with cauliflower rice. Be sure to pick out and discard the whole spices while you eat.