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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.
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Course: Main Course
Cuisine: Indian
Keyword: Instant pot chicken jalfrezi, Instant pot jalfrezi, Instant pot jalfrezi chicken
Prep Time: 5 minutes
Cook Time: 10 minutes
Leave under pressure: 10 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