This luscious, deeply flavored dish, originally created by a Pakistani food cart vendor in Delhi, is a cinch to make in an Instant Pot(R). After an overnight marinade in yogurt and traditional spices, you can use an Instant Pot(R) 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.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Stir yogurt, lemon juice, turmeric, garam masala, and ground cumin together in a large bowl. Nestle chicken thighs into the yogurt mixture and turn to coat. Cover with plastic wrap and marinate in the refrigerator, 1 hour to overnight.

  • Combine water, rice, and salt in an electric pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  • Heat oven to 250 degrees F (120 degrees C). Transfer rice to an oven-safe bowl; keep warm in the oven until ready to serve.

  • Melt butter in the Instant Pot(R) on the Saute function. Add onions, ginger, garlic, and cumin seeds. Saute, stirring frequently, until onions are softened and translucent, about 7 minutes. Stir in tomato paste for 1 minute. Add tomatoes, chile peppers, and cinnamon stick; cook and stir until chiles are softened, about 10 minutes.

  • Place chicken thighs, marinade, and chicken stock into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions. Cook until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  • Transfer chicken thighs to an oven-safe bowl; place in the oven to keep warm. Switch pressure cooker back Saute function; bring sauce to a boil. Cook until reduced by 1/3, about 10 minutes. Stir in coconut milk; cook until heated through, about 1 minute.

  • Scoop rice into each bowl; add 2 chicken thighs. Ladle sauce over it all and top with cilantro.

Cook's Note:

If you are feeding someone who needs to be dairy free, swap clarified butter for the butter and an unsweetened non-dairy yogurt for the yogurt here.

Nutrition Facts

841 calories; 55.5 g total fat; 177 mg cholesterol; 487 mg sodium. 45.1 g carbohydrates; 44.3 g protein; Full Nutrition

Reviews (6)

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9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Recipe has good flavor and chicken came out perfect. Rice could be cooked on stovetop while making chicken in the Instant Pot to possibly cut down time. Also a little more water may be needed since rice came out little dryer and harder than desired. Sauce needs to be in sauté mode for longer than 10 mins and reduced down considerably to thicken. Aside from some minor tweaks it is an excellent recipe. I definitely will be making this again since it is my daughter and my favorite dish. Read More
Rating: 5 stars
I really enjoyed this and tried to follow the recipe as close as possible. I accidentally bought coconut yogurt I added cinnamon instead of a cinnamon stick and I didn't have turmeric. I also used faux-chicken instead of real chicken. It still turned out very well. In future I'll add a bit of extra water and time for cooking the rice as I found it was chewier than desired (and that's from me liking chewy rice). I will probably try paneer next instead of faux-chicken or just make without either. And perhaps make a double batch of the sauce to freeze some for later. And I'll either wear gloves when chopping the peppers or ask my husband to chop them.:D Although this recipe is a lot of work (compared to other dishes where one can put everything in the pot close the lid and forget about it) It was very flavourful and worth the effort. I look forward to making this again. Read More
Rating: 3 stars
Flavor was very good but sauce was way too watery and there was about a pint of it left over. Read More
Rating: 5 stars
This is one our new favorites worth the long prep. We cooked 2 cups of rice so we can use ALL the sauce! Read More
Rating: 5 stars
Very good will make it again. Would make twice as many chicken pieces though. Lots of leftover gravy. Read More
Rating: 5 stars
Absolutely delicious. I didn t seed the peppers as that s where the heat is but it still didn t come out spicy. The flavor was great. I didn t have a cinnamon stick so I just tossed a dash of cinnamon in the pot. Next time I will double the rice and use skinless chicken. I don t like soggy skin and the marinade didn t penetrate as well as it could have. Read More