Step 1

Turn Instant Pot to sauté(more) mode and heat oil. Add cumin seeds and toast them for 30 seconds. Add turmeric powder and mix well. Add ginger and garlic, mix well.

Step 2

Add onion and sauté for a minute. Cook covered for 2 minutes with a glass lid on.

Step 3

Add tomatoes, red chili powder, garam masala, salt and ground coriander . Mix well.

Step 4

Add ground chicken and breaking it with a spatula. Add 1/2 cup of water (You can add 2 tablespoons of water for a thicker curry, but I like the extra gravy to dip the bread).

Step 5

Close Instant Pot with the pressure valve to sealing. Cook on Manual/Pressure Cook (Hi) for 4 mins followed by Natural Pressure Release.

Step 6

Garnish with cilantro and serve hot with potato rolls or burger buns lightly toasted with some ghee on a griddle.