Are you craving the rich, aromatic flavors of Indian cuisine but short on time? Then look no further! This blog post will guide you through creating delicious and authentic Indian dishes using your Instant Pot – the ultimate tool for quick and healthy homemade cooking. Forget spending hours in the kitchen; these easy recipes will have you enjoying a flavorful Indian dinner in a fraction of the time. Get ready to explore the world of effortless Indian cooking!
Creamy Tomato Chicken Curry (Murgh Masala)
This vibrant and flavorful chicken curry is a perfect example of how the Instant Pot simplifies even the most complex recipes. It's a quick dinner idea, perfect for busy weeknights, and packed with healthy ingredients.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon chili powder (adjust to your spice preference)
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 2 tablespoons oil
Instructions:
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Sauté the aromatics: Set your Instant Pot to the "Sauté" function. Add oil and then sauté the onions until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
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Brown the chicken: Add the chicken pieces to the pot and cook, stirring occasionally, until browned on all sides. This step adds depth of flavor.
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Add spices and liquids: Stir in the garam masala, turmeric, cumin, chili powder, and cayenne pepper (if using). Cook for another minute, stirring constantly, to toast the spices. Pour in the crushed tomatoes, diced tomatoes, and chicken broth. Season with salt and pepper.
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Pressure cook: Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 12 minutes. Allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
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Stir in cream: Stir in the heavy cream or coconut milk. Garnish with fresh cilantro and serve hot with rice or naan bread.
Tips and Variations:
- For a thicker curry, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry during the last few minutes of cooking.
- Feel free to add other vegetables like potatoes, peas, or spinach. Add them along with the tomatoes.
- For a vegetarian version, substitute the chicken with chickpeas or paneer (Indian cheese).
- Adjust the amount of chili powder and cayenne pepper to control the level of spiciness.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 15-20g
This Instant Pot recipe for creamy tomato chicken curry is a delicious and convenient way to enjoy the tastes of India. It’s a testament to how easy and fast delicious homemade meals can be, even with complex flavors. Enjoy your culinary adventure!