Once you have these spices the other ingredients and ground spices are pretty basic and you probably already have them in your pantry. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Served with cumin rice or steamed basmati rice and a side of warm parathas to wipe up the curry sauce, this Achari Murgh (Pickled Chicken Curry) is a must-try. It comes together in less than 30 minutes in the Instant Pot Pressure Cooker.
Recipe
Rice - Cumin Rice or Basmati Rice Bread - Parathas or Roti Side - Spicy Cabbage Salad or Cooling Cucumber Salad Drink - Mango Lassi or Ginger Lemonade
Storing
Enjoy this chicken curry fresh. You can also make ahead a day before as the flavors continue to develop. Keep refrigerated for up to 5 days or freeze it for a longer shelf life.
Carrot Halwa - This Instant Pot version can be made Vegan and is lighter than the traditional versions with the same authentic taste Pineapple Sheera - This semolina pudding is packed with fresh pineapple for a heavenly treat Mango Cheesecake - The popular recipe from The Essential Indian Instant Pot Cookbook that made it to the People Magazine Almond Burfi - Quick & easy Badam burfi made with almond flour
