Instant Pot Chicken Salan

Ingredients

• 1 lb Chicken (cut into curry pieces)
• 1 Onion (chopped)
• 1 tbsp Ginger Garlic paste
• 0.5 tsp Green chilli paste
• 2 Tomatoes (blended)
• 3 tbsp Yogurt (beaten and at room temperature)
• Green Chillies (for garnish)
• Oil (for sautéing)
• Coriander leaves (fresh, for garnish)
• 5 Green Cardamom (whole pods)
• 5 Cloves (whole)
• 1 Cinnamon stick (small piece)
• 1 Star Anise
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 2 tsp Kashmiri Chilli Powder
• 0.75 tsp Garam Masala Powder
• Lemon juice (a few drops to finish)

Steps

1. 1

   Set the Instant Pot to Sauté mode for 30 minutes.

2. 2

   Heat oil in the pot, add the whole spices (cardamom, cloves, cinnamon, star anise), and sauté the chopped onions for 2-3 minutes until softened.

3. 3

   Add the ginger-garlic paste and sauté for 2 minutes, then stir in the green chilli paste.

4. 4

   Add the chicken pieces to the pot and fry for 2-3 minutes until the chicken turns white on the outside.

5. 5

   Mix in the turmeric, red chilli powder, Kashmiri chilli powder, and garam masala. Add a splash of water if the spices stick, and fry for 3-4 minutes.

6. 6

   Pour in the blended tomatoes and the beaten room-temperature yogurt. Stir well to combine.

7. 7

   Close the Instant Pot lid, set the vent to sealing, and select Pressure Cook for 5-6 minutes.

8. 8

   Once the timer finishes, release the pressure manually.

9. 9

   Open the lid, garnish with fresh green chillies and coriander, add a few drops of lemon juice, and simmer for 2-3 minutes on Sauté mode to thicken the sauce if desired.

Notes

Ensure the yogurt is at room temperature before adding to prevent curdling. You can adjust the spice level by varying the amount of green chillies used.

Nutrition per serving

• main
• chicken
• curry
• instant-pot
• gluten-free
• dinner
• pakistani