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Chicken Bhuna taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Instant Pot Chicken Bhuna Recipe

A richly spiced dry curry made easy in the Instant Pot with chicken thighs, aromatic whole spices, and onion masala. Bold flavors, fast prep – perfect with rice or naan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 420 kcal

Equipment

  • 1 Instant Pot 6-quart recommended

Ingredients
  

Main Ingredients

  • 0.25 cup oil
  • 4 whole cloves
  • 3 green cardamom
  • 1 black cardamom
  • 0.5 teaspoon cumin seeds
  • 0.5 star anise
  • 1.5 pounds skinless and boneless chicken thighs cut into quarters
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 0.25 teaspoon cayenne
  • 1.25 cup frozen or thawed onion masala
  • 1 tablespoon ghee
  • 1 onion chopped into chunks
  • 1 teaspoon garam masala
  • Cilantro for garnish

Instructions
 

Instructions

  • Turn on Instant Pot to sauté mode and heat oil. Add cloves, cardamoms, cumin seeds, and star anise; sauté for 1-2 minutes until fragrant.
  • Add chicken; sauté for 5-6 minutes until slightly browned.
  • Add coriander powder, salt, and cayenne. Stir to coat the chicken well.
  • Cancel sauté. Add onion masala but do not mix. Seal lid. Pressure cook on high for 10 minutes.
  • Let pressure release naturally for 10 minutes, then quick release the rest.
  • Turn sauté back on. Add ghee, chopped onions, and cook uncovered 8–10 minutes until sauce thickens.
  • Stir in garam masala. Cook 1 minute more, turn off heat.
  • Garnish with cilantro and serve hot with rice or naan.

Video

https://youtube.com/watch?v=1xzWd5LVtgU%3Ffeature%3Doembed

Notes

This is meant to be a dry curry – the flavorful sauce clings to the chicken. You don’t need added water as the meat releases plenty of moisture. For dairy-free, skip the ghee. Works great with frozen onion masala.