Course: Side dish Cuisine: Indian

Yield: 6 servings

Cooking time: 15-20 mins
INGREDIENTS

1. Chicken breast(skinless)-1
2. Chicken drumstick(skinless, bone in)-2
3. Olive oil- 2-3 tbsp
4. Kashmiri Red chilly/Paprika- 1 1/2 tsp
5. Coriander powder- 1 tsp
6. Ginger garlic- 1 Tsp/ 1 cube
7. Black pepper powder- 1 tsp.
8. Tomato chopped- 1
9. Salt- 2 Tsp/ as per taste
10. Turmeric powder-1/2 tsp
11. Cumin Seeds- 1 Tsp
12. Black Pepper powder- 1/2 Tsp
13. Heavy cream(optional)-1 dollop
14. Chopped Cilantro
15. Garam Masala/ Indian All spice- 1 Tsp

DIRECTIONS

• Keep the Instant Pot on sauté mode set for 20 minutes.
• Heat some oil in the inner pot. Sauté the sliced onions and ginger garlic for about 3 minutes until the onions are slightly translucent. Add salt for quick browning of onions.
• Meanwhile, blend spinach and cilantro with 1/2 cup water into a fine puree.
• Add tomatoes once the onions are done. Close the IP with a glass lid and cook for another 2 minutes, make sure you stir in between. Add a few tbsp. of water if the masala sticks to the bottom of the pot.
• Add all the spices and stir well. Close the IP with glass lid and let it cook for 2 minutes until oil separates from the mixture. Make sure nothing burns or sticks to the bottom. Add few drops of water if needed.
• Now add the green puree to the masala and mix well followed by the chicken pieces and 1/4 cup water.
• Close the Instant pot with the lid and set ‘pressure cooker’ mode to 15 minutes on high pressure. Once done, open the lid using the 10 minutes natural release(NPR).
• The meat easily should fall off the bones. That’s the doneness. Using two forks shred the meat and pull apart from the bones.
• Remove the bones and cartilages from the gravy. You can reserve them for later use(broth/soups)
• Now if the meat is not fully done you can pressure cook for another 3 minutes or so and allow natural steam release before opening.
• Once the meat is cooked through, check the salt and add pepper if you need more heat. Keep the IP on sauté mode for about 2 minutes and let the gravy thicken. I like to serve hot at this stage with Rice.
• The longer you keep on sauté mode you will get a drier chicken mixture and all the liquid will be evaporated(this texture once warm, can be used for wraps and burgers)
• Turn off the IP or set on ‘Keep warm’ mode and serve hot garnished with heavy cream and chopped cilantro.