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Instant Pot Shahi Chicken Korma

Royal Mughlai chicken korma in a creamy cashew-coconut gravy with cardamom and saffron — pressure-cooked in the Instant Pot with a pot-in-pot rice trick for a complete one-pot dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: Indian (Mughlai)
Ingredients Equipment Method

Ingredients
  

For the Chicken:
  • 1½ lbs 700g boneless, skinless chicken thighs, cut into 1½-inch pieces
  • 1 teaspoon salt
  • ½ teaspoon white pepper or black pepper
  • 1 tablespoon lemon juice
For the Cashew-Coconut Gravy:
  • ¾ cup raw cashews soaked in hot water for 20 minutes, then drained
  • ½ cup unsweetened shredded coconut or ¼ cup coconut cream
  • ¼ cup tomato puree passata
  • 1 large onion roughly chopped
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon raisins golden raisins look prettiest
  • 1 tablespoon honey
  • ½ cup plain whole-milk yogurt whisked smooth
  • 1½ cups water
Whole Spices & Seasoning:
  • 3 tablespoons ghee divided
  • 4 green cardamom pods lightly crushed
  • 1- inch cinnamon stick
  • 4 whole cloves
  • 1 bay leaf
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1 teaspoon garam masala divided
  • 1 teaspoon salt or to taste
  • ¼ cup heavy cream plus extra for drizzling
  • A pinch of saffron threads soaked in 2 tablespoons warm milk (optional but very "shahi")
  • Sliced almonds and fresh cilantro for garnish
For the Pot-in-Pot Rice:
  • 1 cup basmati rice rinsed
  • 1¼ cups water
  • ½ teaspoon salt
  • 1 teaspoon ghee

Equipment

  • Instant Pot

Method
 

  1. Step 1 — Blend the luxury base: In a blender, combine the soaked cashews, shredded coconut, tomato puree, chopped onion, ginger garlic paste, raisins, and honey with ½ cup of the water. Blend until completely smooth and creamy — this paste is the soul of the dish, so don't rush it. Set aside.
  2. Step 2 — Bloom the whole spices: Set the Instant Pot to Sauté (Normal). Melt 2 tablespoons of ghee, then add the cardamom pods, cinnamon stick, cloves, and bay leaf. Sizzle for 30–45 seconds until deeply fragrant. Stir in the ground coriander, turmeric, and half the garam masala; cook 20 seconds more.
  3. Step 3 — Sear the chicken: Add the chicken pieces, salt, white pepper, and lemon juice. Sauté for 4–5 minutes, turning, until the pieces are lightly golden at the edges. Pour in the blended cashew-coconut paste and the remaining 1 cup of water. Stir well, scraping up any browned bits from the bottom (this prevents the Burn warning).
  4. Step 4 — Pressure cook with rice on top: Cancel Sauté. Place a tall trivet over the korma. In a heat-safe bowl that fits inside the pot, combine the rinsed basmati rice, 1¼ cups water, salt, and ghee; set the bowl on the trivet. Lock the lid, set the valve to Sealing, and pressure cook on High for 8 minutes. Let pressure release naturally for 10 minutes, then quick-release the rest.
  5. Step 5 — Finish the gravy: Remove the rice bowl and trivet; fluff the rice and set aside. Switch the pot back to Sauté (Low). Stir in the whisked yogurt a spoonful at a time, then the heavy cream, the remaining ½ teaspoon garam masala, and the saffron milk if using. Simmer gently for 3–4 minutes until the gravy is velvety and coats the back of a spoon. Taste and adjust salt. Fish out the whole spices or leave them in for the table — your call.
  6. Step 6 — Serve: Ladle the korma into bowls, drizzle with cream, and garnish with sliced almonds and cilantro. Serve with the pot-in-pot basmati rice — or warm naan for mopping up every drop of that royal gravy.