Murgir Korma - Creamy Bengali Chicken With Almonds

Step 1

Put the chicken in a bowl and rub with the 1/2 cup yogurt, turmeric, salt, and cayenne pepper powder and set aside.

Step 2

Beat the remaining 2 tablespoons of yogurt in a separate bowl and set aside.

Step 3

Set the Instant Pot® to Sauté mode and heat the oil. Add the sliced onions and cook for 6 to 8 minutes, gradually adding in the sugar to help with even browning. Remove about one-third of the browned onions and reserve for garnish.

Step 4

To the remaining onions in the pot add the ginger and garlic and cook for 2 minutes. Stir in the seasoned chicken, cumin, coriander, tomato puree, almond meal (if using), and 1/4 cup of water, and bring to a simmer.

Step 5

Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on Manual Pressure for 5 minutes.

Step 6

When cooking time is complete, allow for Natural Pressure Release for 10 minutes.

Step 7

Once the pressure is released, remove the lid and stir well. Stir in the garam masala and reserved golden onions. Place in a serving bowl, garnish with sliced almonds and drizzle with the beaten yogurt and cilantro. Serve with rice.