Experiments in Cooking

Chicken Shahi Korma in IP

This is an easy version of chicken korma, utilizing spices out of a jar, and just one pot – the IP – to cook the meal. I served it with a side of sauteed broccolini, and tortillas. It was a huge success!



  • Half a purple onion, chopped finely
  • 2 tbsp lemon juice
  • small knob of ginger, minced
  • 3 pearls garlic cloves, finely chopped
  • 2 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp cumin seeds
  • 2 tbsp tomato paste
  • 1 cup thin coconut milk (or 1/2 cup thick milk & 1/2 cup water)
  • 1/2 cup raw cashewnuts, ground up
  • 1/4 cup golden raisins (skip if you don’t have golden ones)
  • 1/2 cup yogurt (preferably whole milk yogurt)
  • 1/2 cup water if needed (reserve & use if “burn” indicator triggers)
  • 2 tbsp oil of your choice
  • 1 lb chicken thighs cut into large cubes
  • 2 tsp kosher salt
  • 1/4 cup heavy cream
  • optional garnish: fresh cilantro leaves


  1. Place chicken cubes in a bowl. Mix the lemon juice, 1 tbsp oil, ginger & garlic (blend if needed). Pour over chicken and mix thoroughly. Set aside while preparing the other ingredients.
  2. Heat IP to Saute setting. Add 1 tbsp oil, and add the cumin seeds. When they toast, add the onions and golden raisins. Stir and allow the onions to brown evenly.
  3. Add the powdered spices (garam masala & cumin) and continue to stir another minute.
  4. Add the tomato paste and mix well for 1-2 minutes.
  5. Add in the chicken, stir to coat, and allow to brown a little. Turn off IP.
  6. Using 1/2 cup of water or coconut milk, deglaze very well. The IP will show the dreaded “burn” if you don’t deglaze with a hard spatula at this time.
  7. Add in all remaining ingredients except the heavy cream & cilantro leaves.
  8. Cook on High Pressure for 12 minutes. If you get a Burn indication while cooking, add in the extra 1/2 cup water and scrape the bottom of the pan again. This should do the trick (it did for me).
  9. Allow 10 minute release. Then slowly drizzle the cream and mix it in. Taste & add salt if needed.
  10. Optional: garnish with fresh cilantro leaves