INGREDIENTS
1 lb. boneless, skinless Chicken thighs1 medium onion, sliced thin
4-6 whole red dried chillies
1 tablespoon ginger garlic crushed (1/2 inch ginger + 3 cloves garlic)
1 tablespoon garam masala powder
3 tablespoons red wine vinegar
1 teaspoon turmeric powder
1 teaspoon salt
1 teaspoon sugar
2 teaspoons olive oil/butter/ghee
2 tablespoons chopped cilantro for garnish
INSTRUCTIONS
1. Soak dry chillies in 1/2 cup hot water. Keep aside for 10 minutes. Turn ON Instant pot on sauté mode. Add oil and heat for 30 seconds. Add onions and sauté for 2 minutes, till soft. Turn off the Instant Pot. Cool onions for 5 minutes.2. Transfer the onions in a blender, add re-hydrated red chillies with their liquid, ginger-garlic paste, red wine vinegar, all dry spices, salt and sugar. Purée into a smooth paste.
3. Turn ON Instant pot. Add spice purée, 1/2 cup water, chicken thighs and mix well. Close the lid, turn the vent to sealing position. Cook on Manual (high-pressure) for 6 minutes. Let the pressure release naturally (NR). Serve with steamed rice or toasted french bread. Enjoy!
