Instant Pot Dishoom Ruby Chicken Curry
Servings: 2
Ingredients
For the Chicken
- 1/4" fresh ginger
- 5 cloves garlic
- 1 tsp ground cumin
- 1/2 tsp garam masala
- juice of 1/4 lime
- 2 tsp oil
- 1/4 cup kefir or greek yogurt
- 1 lb chicken thighs cut into 2" cubes
For the Curry
- 1/4 cup oil
- 1 bay leaf
- 6 pods green cardamom
- 1 cinnamon stick
- 4 cloves garlic crushed
- 1/2" fresh ginger grated
- 1 can crushed tomatoes about 14oz
- 1/2 tsp garam masala
- 1/2 tsp sugar
- 1/2 tsp ground cumin
- 1/4 cup cream
- 1 tbsp butter
Instructions
- Blend the ginger, garlic, cumin, garam masala, lime juice, oil, and yogurt together into a smooth paste. Marinate the chicken for a minimum of 1 hour and up to overnight.
- Add 1/4 cup oil to the instant pot, set to saute medium, and cook the bay leaf, cardamom pods, and cinnamon stick until fragrant, about 3 minutes.
- Add ginger and garlic to the oil and cook until slightly brown, about 2 more minutes.
- Add the tomatoes and set the instant pot to saute high. Cook until the sauce has reduced and darkened, about 5 minutes.
- Scrape the bottom of the instant pot with a wooden or silicone spatula to release any stuck on bits, then add the garam masala, sugar, cumin, and chicken along with its marinade. Close the lid and set to High Pressure for 5 minutes. Once finished, do a quick release.
- Stir in cream and butter. Cook for another 5 minutes using residual heat/keep warm setting. Serve hot, with cilantro and ginger matchsticks.
