Coarsely chop ginger, onion, garlic and green chilies
Marinate the chicken in mustard oil, red chili, salt and turmeric.
Blend 3 tomatoes into a puree
Turn on the instant pot on sauté and let it get hot.
Add a few tables spoons of oil.
Add whole spices – cloves, pepper, cardamom and cinnamon. Add Cumin seeds and let them splutter
Add some freshlet chopped mint leaves
Now add Kasoori Methi
Now add the ginger garlic onion and green chilies and sauté for 5-7 min till they turn translucent and further golden
Add the chicken pieces and toss them around. Goal is not to cook them fully, but coat them in the masala.
Cook for 2min.
Add tomato purée, along with cumin powder, and coriander powder.
Add 1/2 cup water and close the lid of the pot.
Turn to Manual and high pressure for 8 Min.
Quick release as soon as the timer is up.
Add a truck load of freshly chopped coriander. Stir and serve 🙂