Step 1

Heat up Instant Pot in saute mode and add ghee.

Step 2

Saute cumin seeds, ginger & garlic pieces, onions and green chilies.

Step 3

Sprinkle in coriander powder, turmeric powder and salt.Pour about 1/2 cup water.

Step 4

Add loads of spinach and chicken pieces into the pot. Make sure to separate the chicken pieces, they will stick to each other when you pressure cook.

Step 5

Close lid and cook for 8 minutes in “pressure cook” setting.

Step 6

Once cooking time is over, manually release the pressure in the pot with a kitchen towel in your hand. Be careful, the liquids may splutter out while releasing pressure.

Step 7

Remove chicken pieces out in a bowl. Blend rest of the ingredients using stick blender into a smooth sauce.

Step 8

Add chicken pieces back.

Step 9

Sprinkle garam masala and dried fenugreek leaves (optional).

Step 10

Simmer for 2-3 minutes with a glass lid to cover (curry sauce will splutter).

Step 11

Serve hot with basmati rice or rotis.