Pressure Cooker Chicken Korma
Flavored with cardamom and saffron-infused cream, then garnished with golden raisins and slivered almonds, chicken korma is a delicate and elegant dish. This version, by the cookbook author Madhur Jaffrey, is quickly made in an electric pressure cooker. You can substitute chicken breasts here, as long as you buy them still on the bone. Boneless chicken is apt to overcook. Serve this over basmati rice to soak up the rich, creamy sauce.
- Serves: 4 persons
- ¼cup heavy cream
- A very generous pinch of saffron threads, plus more if you can afford it
- 6skinless, bone-in chicken thighs (about 3 pounds)
- 1 ¼teaspoon kosher salt, plus more as needed
- Black pepper
- ¼cup peanut or olive oil
- 3tablespoons golden raisins
- 3tablespoons slivered blanched almonds
- 5whole green cardamom pods
- 1medium stick cinnamon
- 1medium onion, thinly sliced
- 1tablespoon grated fresh ginger
- 4garlic cloves, finely grated or minced
- 1tablespoon ground coriander seeds
- 2teaspoons ground cumin
- ½cup plain yogurt
- ¼to 1 teaspoon chile powder, to taste
- ½teaspoon garam masala
Step 1Heat cream in a microwave or in a small pot on the stove, then add the saffron. Set it aside for 2 hours to draw out the saffron color.
Step 2Season chicken generously with salt and pepper. Set the sauté setting on the electric pressure cooker to high. Add in oil; wait a few seconds and stir in the golden raisins. When they’re plump (it will only take a few seconds), transfer them with a slotted spoon to a small bowl.
Step 3Add almonds into the oil. Stir. Once they’re golden, 30 seconds to 1 minute, transfer them with the slotted spoon and to the bowl with the raisins.
Step 4Add cardamom pods and cinnamon stick. Brown chicken, 2 to 3 pieces at a time, 3 to 4 minutes per side. Transfer them as they’re finished to a bowl or plate. Repeat with remaining chicken.
Step 5Stir onions into the pot and cook until starting to brown, 3 to 4 minutes. Stir in ginger and garlic, and cook for 30 seconds. Stir in coriander and cumin. Add a few tablespoons of water and scrape up what you can from the bottom of the pot.
Step 6Return all the chicken pieces and their liquid to the pot. Stir in yogurt, 1 tablespoon at a time. Stir in 1 1/4 teaspoon salt, chile powder and 1/2 cup water.
Step 7Cover and cook at low pressure for 6 minutes, then release the pressure manually.
Step 8Remove the lid, then turn on the sauté function on low. Cover with the glass lid or loosely with the regular lid, and simmer gently to meld the flavors, 7 to 10 minutes.
Step 9Stir in garam masala and saffron cream; taste and adjust seasoning if necessary. Serve garnished with the raisins and almonds.