Instant Pot Kali Mirch Chicken Curry

Check ingredients as you prepare them. These checks stay on this page.

• 1 ½ pounds boneless and skinless chicken thighs
  Ingredient note

  Source: 1 ½ pounds boneless and skinless chicken thighs
• 1 cup yogurt
  Ingredient note

  Source: 1 cup yogurt
• 1 each onion (roughly chopped)
  Ingredient note

  Source: 1 onion (roughly chopped)
• 4 each garlic cloves
  Ingredient note

  Source: 4 garlic cloves
• 1 inch ginger
  Ingredient note

  Source: 1 inch ginger
• 1 each green chili
  Ingredient note

  Source: 1 green chili
• 1 tablespoon kasoori methi
  Ingredient note

  Source: 1 tablespoon kasoori methi
• 1 teaspoon ground coriander
  Ingredient note

  Source: 1 teaspoon ground coriander
• 1 teaspoon freshly ground black pepper
  Ingredient note

  Source: 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• ¼ teaspoon garam masala
  Ingredient note

  Source: ¼ teaspoon garam masala
• 2 tablespoons cashew flour (optional)
  Ingredient note

  Source: 2 tablespoons cashew flour (optional)

1. Blend the ingredients listed under “black pepper sauce” and pour this over the chicken thighs. Mix well.
2. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
3. Naturally release pressure or wait 10 minutes then release pressure.
4. You can either shred the chicken right in the pot or use kitchen shears/scissors to cut the chicken into cubes.
5. Optional step: Press the sauté button, add cashew flour to the pot and cook for 1-2 minutes.
6. Garnish with additional black pepper and serve.