Description
This luscious, deeply flavored dish, originally created by a Pakistani food cart vendor in Delhi, is a cinch to make in an Instant Pot®. After an overnight marinade in yogurt and traditional spices, you can use an Instant Pot® to cook every step, from toasting spices to cooking aromatics, to adding the tomatoes and chile. You can even make a batch of basmati rice ahead. This dinner will be such a treat.
Ingredients
- 1 ½ cups plain yogurt
- 3 tablespoons lemon juice
- 2 tablespoons ground turmeric
- 2 tablespoons garam masala
- 2 tablespoons ground cumin
- 3 pounds bone-in chicken thighs with skin
- 1 cup water
- 1 cup basmati rice
- ¼ teaspoon kosher salt
- ½ cup unsalted butter
- 2 large onions, peeled and chopped
- 3 tablespoons grated fresh ginger
- 4 cloves garlic, sliced
- 1 tablespoon cumin seeds
- 2 tablespoons tomato paste
- 2 fresh tomatoes, chopped
- 2 Anaheim chile peppers, seeded and diced
- 1 cinnamon stick
- 1 cup chicken stock
- 1 (13.5 ounce) can coconut milk
- 1 bunch cilantro, finely chopped
Prep Time: 25 mins
Cook Time: 1 hr 20 mins
Total Time: 3 hrs 15 mins
Servings: 6