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Instant Pot Chicken Thigh Indian Recipes

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OnePot Paprika Chicken Thighs recipe, with potatoes and carrots onepotmeal chicken
OnePot Paprika Chicken Thighs recipe, with potatoes and carrots onepotmeal chicken from www.pinterest.com.au

Description

This delicious Instant Pot Chicken Thigh Indian Recipes is a great way to make a flavorful and spicy meal. This recipe is easy to make and it’s packed with nutrition. Enjoy the flavors of India in your own home. This recipe features chicken thighs cooked in an aromatic blend of spices, garlic, and ginger. The chicken is cooked in a creamy tomato sauce for a hearty meal that is sure to please. This recipe is great for a weeknight dinner or a weekend lunch. Serve the chicken over steamed basmati rice or freshly cooked naan bread.

Prep Time

This Instant Pot Chicken Thigh Indian Recipes takes about 15 minutes to prep. This includes measuring out the ingredients, prepping the chicken, and prepping the sauce. You can also use pre-cooked chicken to save some time.

Cook Time

This dish takes about 20 minutes to cook in the Instant Pot. This includes the time to bring the Instant Pot to pressure and the time to cook the chicken.

Ingredients

  • 2 lbs chicken thighs
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 can diced tomatoes
  • 1/4 cup heavy cream
  • Fresh cilantro, for garnish

Instructions

1. Start by seasoning the chicken with the spices, salt and pepper.

2. Turn the Instant Pot to sauté setting and heat some oil. Once the oil is hot, add the chicken and brown on both sides. Remove the chicken from the pot.

3. Add the onion, garlic and ginger to the pot and cook until softened, about 3 minutes. Add the spices and cook for another minute.

4. Add the diced tomatoes and stir to combine. Add the chicken back to the pot and stir to combine.

5. Put the lid on the Instant Pot and turn the vent to the sealing position. Set the pot to high pressure for 8 minutes.

6. When the time is up, allow the pressure to release naturally for 10 minutes. Then, release the remaining pressure manually.

7. Open the lid and stir in the cream. Serve over basmati rice and garnish with cilantro.

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Wooden spoon

Notes

Be sure to season the chicken before cooking. This will help to bring out the flavors of the dish. You can also double the spices if you like your dishes extra spicy.

Nutrition: Per Serving

  • Calories: 350
  • Fat: 18g
  • Carbohydrates: 14g
  • Protein: 25g

Recipe Tips

This recipe is great for meal prepping. Cook a large batch of the Instant Pot Chicken Thigh Indian Recipes and store in the fridge for up to 5 days. To reheat, simply place in the microwave for 2 minutes or until heated through.

If you prefer your dishes less spicy, reduce the amount of cayenne pepper used. You can also omit the cayenne pepper altogether.

To make this dish vegan, substitute the chicken with two cans of chickpeas. Cook the chickpeas in the same way as the chicken.


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