| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 700 gms Chicken Thighs boneless and skinless
- 1 bunch Coriander leaves with stem
- 1 Mint leaves small bunch
- ½ cup raw cashews
- ¼ cup water
- 2 tbsp Lemon Juice
- 2 tbsp Yoghurt
- 2- inch ginger
- 4 garlic cloves
- 1 serrano pepper or green chilli
- 1 tsp salt
- ½ tsp Amchur powder
- ½ tsp garam masala
- ½ tsp turmeric
Ingredients
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- Blend all the ingredients except chicken into a fine green paste. In your instant pot or pressure cooker, add the chicken and pour the blended paste over it. Give it a good stir, close the lid and cook for about 5 minutes at high pressure in an instant pot or 3-4 whistles in a pressure cooker.
- You can manually release the pressure after 10 minutes so that the cooker cools down a bit or let it release naturally. Once you open the lid, pour out the curry in a serving bowl and shred the chicken in the curry using two forks.
- Garnish with onion, lemon wedges and a dollop of butter. Serve hot with plain white rice or naan.
Recipe Tip
The cooking time may vary depending on the size of chicken pieces. Bigger pieces can take more time. If you like your chicken chunks to be whole, you can avoid shredding them.
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Frequently Asked Questions
What is the best substitute for cashews to make the green paste?
Using cashews is merely a personal choice. You can skip it or substitute it with unsweetened, desiccated coconut or white poppy seeds (khas-khas) in your green paste.
How to avoid overcooking the chicken in a stove-top pressure cooker?
To avoid overcooking, it is best to cook the chicken for 3 whistles. Then switch off the flame and let the pressure of the cooker release naturally.