Servings: 4

A dish I’ve loved for years, now I can make it at home in an hour! Adjust the cayenne and peppers to taste, mild to face-melting.


  • 2 lbs chicken thighs (or breasts, or a mix of both. Bone in or boneless)
  • 1 Cup diced onion
  • 5 cloves garlic, diced
  • 3 slices ginger
  • 2-4 dehydrated hot peppers (optional)
  • 1 Tbsp oil
  • 1/2 cup red wine vinegar
  • 2 Tbsp Garam Masala
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp – 2 Tbsp Cayenne pepper
  • 1 tsp turmeric
  • 1/2 cup water


  • Add peppers into a bowl of water, rehydrate for 10 minutes
  • Put oil, onion, ginger and garlic in a small pot, and slightly brown veggies
  • Add vinegar, veggies, peppers, all spices EXCEPT turmeric into a blender or food processor
    • I don’t add turmeric yet, so I don’t stain the blender/food processor, if you have a glass blender, you can add the turmeric at this step.
  • Blend to a paste, add paste to Instant Pot
  • Add 1/2 cup of water to blender, blend and/or shake to clean sides of blender
  • Add water into Instant Pot
  • Add turmeric to Instant Pot, stir in
  • Add chicken to Instant Pot, coat with sauce
  • Cook on manual for 5 minutes on high pressure
  • Natural release for 10 minutes
  • Remove chicken, optionally cut into smaller pieces
  • With chicken removed, set Instant Pot to saute
  • Add a little corn starch to sauce to thicken, if desired
    • You can also add some diced, peeled potatoes to Instant Pot prior to cooking, and mash those in to thicken at this point, rather than use corn starch
  • Cook sauce for 5 minutes or so to thicken
  • Add chicken back to Instant Pot to reheat with thickened sauce
  • Serve with Basmati Rice, or riced cauliflower