Chicken Korma – Instant Pot

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Chicken Korma – A mildly spiced chicken curry made with whole spices like cardamom, cloves, black pepper, and cumin simmered in a light, flavorful yogurt based sauce!

After publishing several Instant Pot recipes, I realized that not everyone enjoys spicy foods. Some children might like to try Indian food but will not because it could be too spicy! As much as I love spices, I do not like them overpowering my food. Just because it is Indian food, it does NOT have to be spicy!

This simple Chicken Korma recipe is a perfect dish if you enjoy mild curries without worrying about possible heart burn. If you enjoy eating chicken drumsticks, this would be a perfect recipe for you to try. This curry can also be made with chicken thighs or breasts with or without bones, although I would recommend making this with thigh meat for a moist and flavorful curry. If you prefer a creamier curry, stir in a couple spoons of cashew cream (cashews soaked in warm milk and pureed) in the end.

Lastly, do not confuse this recipe with the shahi chicken korma, which is a variation of this recipe with a hint of sweetness from nuts and raisins. I will post my recipe of the shahi korma soon.. so stay tuned!

4.75 from 4 votes
chicken korma
Chicken Korma - Instant Pot
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Chicken Korma - A mild and healthy chicken curry cooked in whole spices and then braised in yogurt based sauce.
Course: Entree
Cuisine: Indian
Servings: 3
Author: Archana Mundhe
  • 1.5 lb chicken thighs cut into pieces I used 6 skinless drumsticks
  • 1 tbsp cooking oil
  • 4 green cardamom whole
  • 4 cloves
  • 12 black pepper
  • ½ tsp cumin seeds
  • 1 large onion finely chopped
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • ¼ tsp turmeric
  • ½ - 1 tsp kashmiri chili powder or any mild red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ cup full fat or greek yogurt
  • 1 tsp salt or to taste
  • Cilantro chopped, for garnish
  1. Turn IP to sauté mode, Once the ‘hot’ sign displays add oil and whole spices (cardamom, cloves, black pepper and cumin). Saute for 30 secs.
  2. Add onion and mix well. Saute for 2 min covered with glass lid.
  3. Add ginger, garlic, turmeric, red chili powder, cumin powder, coriander powder and salt. Mix well.
  4. Add chicken, mix well to evenly coat all the spices to the chicken.
  5. Add ¼ cup of water. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 8 mins followed by 5 min Natural release.
  6. Open IP, Add few spoonful of hot curry to the yogurt and mix well. This step is important to avoid the cold yogurt getting split in the curry.
  7. Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro!
  8. Note: I enjoy this curry a bit soupy. If you want a thick curry, reduce the ¼ cup water by adding only 2 tbsp of water and saute in the end for few extra minutes.
  9. For boneless chicken thighs or breasts - cook for 5 mins followed by NPR.


47 thoughts on “Chicken Korma – Instant Pot

  1. Are you sure about the nutrition facts? Unless those chicken thighs are pure fat, where does a solid the tablespoons of fat per serving come from?

    1. You are right! I will double check it with nutrifox who provide me with the details. I surely overlooked that info. Thank you!!

  2. 1 tblsp cooking oil plus the rendered fat of the skin of of 1.5 lbs chix tights, 27.9 gr of fat (about an ounce), sounds about right 🙂
    Great recipe BTW 🙂

    1. Thank you Hans! I am working with the nutrifox software support to make sure I have the fat info accurate.

    1. I think south Indian Korma dishes usually have coconut in it. North Indian korma will have yogurt and sometimes cashew paste. I love the south indian veggie korma with fresh coconut.

      1. Now its clear. Thanks for the clarification. Being a South Indian I have a picture of korma as a gravy with coconut. Yes try making the South Indian version in your Insta pot. Want roti and your korma – am drooling here.

    1. Thank you for your kind words. This is a very easy chicken curry without too many spices. Kids enjoy it too! Let me know how your family likes it.

      1. Absolutely ADORED your korma! Chicken is infused with deep flavour, spices are enhanced without being overpowering. Thank you (AND we are extremely demanding food wise) for this wonderful recipe!

        1. Thank you Louise. So glad that your family enjoyed the korma! As you said it has so much flavor without overpowering. I try to put minimal spices in most of my recipes so that the flavor and nutrition of the main ingredients stands out. Making in Instant Pot make them all even simple and healthy!

          1. Hi Hina! I have not tried this recipe with beef. But if the cook time for beef is similar to chicken you can just follow the recipe?

  3. Thanks for the recipe. I made in last night and it was delicious. Your video was very helpful. I love InstantPot recipes!

    1. Yay! So glad you enjoyed it. Thank you for the feed back. It is always exciting to know that the readers are enjoying the recipes. Do try rest of the recipes and let me know how you like them. I try to post simple recipes with few ingredients.

    1. Thank you VK Shah! Your feedback is really appreciated. I am so glad that you are enjoying these recipes.

  4. I just made this and it was absolutely delicious and so easy. I can’t believe it is such a full flavored curry in less than 30 minutes. Thank you so much for the recipe.

  5. I never comment on websites, but had to let you know that I made this last night and it came out amazing! My husband said it was the best dish I have ever made! Thank you! As an american-born Indian with no one to ask for recipes (my mother has passed away), you made the recipe easy to follow with the perfect spice mix! Can’t wait to try more of your recipes. Any chance you have a good kichdi recipe (with onions, potatoes, peas)- it’s the dish I crave most but I just cannot replicate the way my mother made it when I was little.

    1. Hi Anamika! Thank you for such a lovely note! You made my day. SO glad you an your husband enjoyed this dish. I have a few other easy Indian recipes on my blog. Do give them a try. Also if you send me your email address and I will send you the khichadi recipe. Or I might be able to post it in a few weeks, I have a bunch of recipes i want to post, just not enough time.

  6. Easy, breezy, and tasty! The recipe is spot on! This dish was a hit and loved by all.
    If one has the time a little suggested variation– marinate chicken pieces for 1-3 hrs in juice of 1 lime along with the ginger-garlic paste, turmeric and red chilli powder. Makes for a tasty chicken meat in every bite.

    1. Thank you Kalyani, so glad you liked it. This dish also tastes amazing the next day, so doubling it is also a good idea. And great suggestion to marinate for few hours, if planned ahead of time!

  7. Looks wonderful, I’d like to try this tonight but would like to increase the recipe to 10 skinless bone-in chicken thighs. How long should I cook them for?

    1. Hi Sheila!! You can follow the recipe exact! The cook time will work well for bone in thighs!

  8. Can you use frozen chicken thighs (boneless) for this? What would be the change in the recipe (guessing cooking time?) Thank you!

  9. My 1 year old loved this! Finally something that she’ll eat other than cheese and crackers 🙂 . Thanks for sharing.

    1. Hi Christina! I love to hear when children enjoy healthy foods. This sure if a fav recipe in our home too. Thank you for letting me know.

    1. Hi Sonia, For boneless chicken I would cook for 5 mins with 5 min NPR. Let me know if you have any other questions 🙂

  10. Hi, i have used your recipe for chicken kurma and it turned out really well. I cooked one whole chicken pieces and followed the time as you mentioned. If I double the recipe (2 whole chicken pieces) how much time should I use? Thanks

    1. Hi Farhana! So happy to hear that you enjoyed this recipe! You can totally double the chicken and the remaining ingredients. Pressure Cook time will be the same. The Instant Pot will take longer to come to pressure but you set it for the same cook time!

  11. I made this today and it was a hit with the family! Thank you for this, and all your other delicious recipes. Quick question for you – can you please advise on how i would need to modify this recipe (amount of spices/yogurt and cooking time) to increase the portion to a whole chicken, around 4 pounds?

  12. Just made this tonight. Great recipe. Could you clarify why you first mention chicken in chunks and then in the bottom advise on 5 minutes cooling time if boneless
    Skinless thighs are used? Deboned and skinned thighs myself and cur into chunks – worked out perfectly with 5 minutes and NPR.

    1. Hi Charlotte! Happy to hear that you liked this recipe. Sorry if the instructions are confusing, basically 8 mins for bone in chicken and 5 mins for boneless. Both need 5 mins NPR.

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