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    Instant pot chicken Jalfrezi

    September 25, 2020 by Andy 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    My instant pot chicken jalfrezi is a perfect mix of juicy chicken in a delicious spicy sauce. Simple to make and quick too.

    Instant pot chicken jalfrezi

    Instant pot chicken jalfrezi

    Instant pot chicken jalfrezi

    My instant pot chicken jalfrezi is a perfect mix of juicy chicken in a delicious spicy sauce. Simple to make and quick too.
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Keyword: Instant pot chicken jalfrezi, Instant pot jalfrezi, Instant pot jalfrezi chicken
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Leave under pressure: 10 minutes minutes
    Servings: 6
    Calories: 597kcal

    Ingredients

    Marinade

    • 400 g Tinned tomatoes
    • 3 Cloves Garlic (roughly chopped)
    • 1 Whole Chili (roughly chopped) Ideally green, but not essential.
    • 1 tbsp Ground coriander
    • 2 tsp Turmeric
    • 1 tsp Ground cumin
    • 908 g Chicken breast (diced)

    Curry

    • 3 tbsp Ghee Coconut or other vegetable oils will work
    • 1 tsp Cumin seeds
    • 1 tsp Coriander seeds
    • 1 Whole Chili (roughly chopped) Ideally red, but not essential.
    • 2 Medium Onions (roughly chopped)
    • 3 Cloves Garlic (roughly chopped)
    • 1 Whole Pepper (roughly chopped) Any colour
    • Season to taste
    • 300 ml Hot water
    • 1 tbsp Garam masala
    • 1 bunch Coriander (Cilantro) leaves & stalks (roughly chopped)
    • 2 tbsp Cornflour

    Pot in pot rice

    • 500 g Basmati rice (washed and drained)
    • 750 ml Cold water
    • 1 tsp Salt
    Metric - US Customary

    Instructions

    • Rinse and wash the rice under a cold tap until the water runs clear. Set aside.
    • Add the tinned tomatoes, garlic, chili, coriander, turmeric and cumin to a bowl and mix in the diced chicken. Cover and marinate for at least 1 hour (overnight would be better).
    • Add the ghee to the instant pot and set to saute. When the ghee is hot, add the cumin seeds, coriander seeds and chili. Fry for around 1 minute and then add the onion. Fry until softened (around 5 minutes).
    • Add the pepper and then the chicken together with all the marinade. Fry until the chicken is roughly browned. Season to taste.
    • Add the hot water and stir everything together. Put a tall trivet into the pot and add the rice with cold water in a suitable container. Put the lid on and set it at high pressure for 10 minutes. Leave under pressure for another 10 minutes and then do a quick release.
    • Remove the lid, followed by the rice and trivet. Set the pot to saute. Stir the garam masala and chopped coriander stalks into the curry.
    • Remove around 5 tbsp of liquid to a small bowl with the cornflour. Mix together and stir back into the pot. Bring to the boil and simmer until the sauce has thickened. This should take around 2 minutes.
    • Serve over the rice, garnished with the coriander (cilantro) leaves.

    Video

    Notes

    If you don't want to do the pot in pot rice, or are serving with chapatis or naan bread instead, just omit this step.

    Nutrition

    Calories: 597kcal | Carbohydrates: 78g | Protein: 40g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 116mg | Sodium: 669mg | Potassium: 973mg | Fiber: 4g | Sugar: 5g | Vitamin A: 289IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 3mg

    If you have enjoyed my recipe for instant pot chicken jalfrezi, please check out some of my other curry recipes:

    • Instant pot chicken dopiaza
    • Instant pot kedgeree
    • Easy instant pot butter chicken
    • Instant pot chicken tikka masala recipe

    For any comments, questions or suggestions, please leave them in the box below and I would be delighted to help.

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    Reader Interactions

    Comments

    1. Mark

      January 08, 2024 at 5:03 pm

      What size is the pot you are cooking the rice in?

      Reply
      • admin

        March 15, 2024 at 10:41 am

        Hi Mark,

        my pot is an 8 liter.

        Regards, Andy

        Reply

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