Pressure Cooker Chicken Korma

Flavored with cardamom and saffron-infused cream, then garnished with golden raisins and slivered almonds, chicken korma is a delicate and elegant dish. This version, by the cookbook author Madhur Jaffrey, is quickly made in an electric pressure cooker. You can substitute chicken breasts here, as long as you buy them still on the bone. Boneless chicken is apt to overcook. Serve this over basmati rice to soak up the rich, creamy sauce.

INGREDIENTS
¼ cup heavy cream
 A very generous pinch of saffron threads, plus more if you can afford it
6 skinless, bone-in chicken thighs (about 3 pounds)
1 ¼ teaspoon kosher salt, plus more as needed
 Black pepper
¼ cup peanut or olive oil
3 tablespoons golden raisins
3 tablespoons slivered blanched almonds
5 whole green cardamom pods
1 medium stick cinnamon
1 medium onion, thinly sliced
1 tablespoon grated fresh ginger
4 garlic cloves, finely grated or minced
1 tablespoon ground coriander seeds
2 teaspoons ground cumin
½ cup plain yogurt
¼ to 1 teaspoon chile powder, to taste
½ teaspoon garam masala

Heat cream in a microwave or in a small pot on the stove, then add the saffron. Set it aside for 2 hours to draw out the saffron color.

Season chicken generously with salt and pepper. Set the sauté setting on the electric pressure cooker to high. Add in oil; wait a few seconds and stir in the golden raisins. When they’re plump (it will only take a few seconds), transfer them with a slotted spoon to a small bowl.

Add almonds into the oil. Stir. Once they’re golden, 30 seconds to 1 minute, transfer them with the slotted spoon and to the bowl with the raisins.

Add cardamom pods and cinnamon stick. Brown chicken, 2 to 3 pieces at a time, 3 to 4 minutes per side. Transfer them as they’re finished to a bowl or plate. Repeat with remaining chicken.

Stir onions into the pot and cook until starting to brown, 3 to 4 minutes. Stir in ginger and garlic, and cook for 30 seconds. Stir in coriander and cumin. Add a few tablespoons of water and scrape up what you can from the bottom of the pot.

Return all the chicken pieces and their liquid to the pot. Stir in yogurt, 1 tablespoon at a time. Stir in 1 1/4 teaspoon salt, chile powder and 1/2 cup water.

Cover and cook at low pressure for 6 minutes, then release the pressure manually.

Remove the lid, then turn on the sauté function on low. Cover with the glass lid or loosely with the regular lid, and simmer gently to meld the flavors, 7 to 10 minutes.

Stir in garam masala and saffron cream; taste and adjust seasoning if necessary. Serve garnished with the raisins and almonds.

This can be simplified. Don't bother to brown the chicken. Saute the onion & garlic. Add cardamom, cinnamon & other seasonings & cook until fragrant (2 minutes or so). Add the chicken & a bit more than 1/2 c. water. Cook on high for 8 minutes. Quick release, stir in yogurt. The almonds can be browned in a separate pan while the chicken cooks. Also, you can cook rice in a separate container placed on top of the chicken. They'll both be ready at the same time.

I really don't see the advantage to using a pressure cooker/instant pot for this recipe other than reducing the total cooking time by a moderate amount. You are still browning then removing the chicken, chopping and sauteing onion/garlic/spices, returning the chicken to the pot to cook through, and then reducing the sauce. I'd always use a high-sided cast iron skillet or dutch oven for this type of recipe.