Instant Pot Leafy Pepper Chicken Masala

I have already posted spicy pepper chicken gravy in IP. Here is the recipe of using curry leaves and coriander leaves with pepper that tastes good with any pulao varieties or ghee rice and tiffin items. Check out my liver pepper masala too.

Cooking time: 8 mins

Serving: 3

Ingredients:

Chicken breast - 350 gms (chopped into medium chunks)
Shallots - 10 (finely chopped)
Turmeric - 1/4 tspn
Coriander powder - 1 1/2 tspn
Cumin powder - 1/2 tspn
Garam masala - 1/4 tspn
Pepper powder - 1 tspn (coarsely grounded)
Fennel seeds - 1 tspn
Sesame oil - 3 tspn
Salt to taste

To Grind 1 :

Ginger - 1 1/2 inch
Garlic -  6 (medium)
Green chilli - 2

To Grind 2 :

Tomato - 1 (medium)
Curry leaves - 1/3 cup
Coriander leaves - 1/2 cup (chopped)

Method:

1. Grab all the ingredients. Grind both masalas and keep aside.

2. Switch on the IP. Add oil, fennel seeds.

3. Add shallots and saute till it becomes light golden brown.

4. Add grinded masala 1 and saute till the raw smell goes.

5. Add grinded masala 2 and saute for a minute.

6. Add all the spice powders and saute for a second.

7. Add chicken, salt, pepper powder and saute for a minute.

8. Add 1/4 cup of water. Mix well.

9. Close the lid. Press the manual for 3 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

10. Open the lid.

11. Delicious leafy pepper chicken masala is ready to serve.

Notes:

You can add onions instead of shallots.
If you add chicken with bones then cook for manual 5 - 6 mins.