Instant Pot Cilantro Chicken Curry / Dhaniya Chicken
Ingredients:
2 lb chicken thigh cut into cubes
2 tablespoon oil
2 medium onions finely chopped
1 teaspoon salt (adjust as per taste)
2 tablespoon all-purpose flour
For the masala paste:
2 cups cilantro leaves and tender stems
¼ cup yogurt
2-3 green chili (adjust as per taste)
3-4 cloves garlic
Spices:
1 bay leaf
1-2 sticks cinnamon
½ teaspoon whole pepper
5 green cardamom
5 cloves
1 tablespoon ground coriander
¼ teaspoon turmeric powder
1 teaspoon garam masala
Directions:
Grind together the ingredients for masala paste – cilantro, yogurt, green chili, and garlic. Set it aside.
Set the Instant Pot in saute mode and add oil. Once it heats, add the whole spices – bay leaf, cinnamon stick, green cardamom, cloves, and black pepper. Saute for a few seconds.
Add the onions and fry them until they begin to brown.
Once the onions are done, add the chicken, coriander powder, turmeric powder, flour, garam masala, and salt. Mix well and saute for 2 minutes.
Add the ground masala paste along with ½ cup of water. Mix well and deglaze the pot.
Secure the lid and pressure cook for 5 minutes. Let the pressure release naturally for 10 minutes, then do a quick release of the remaining pressure.
Open the lid and mix well. Serve warm.
