serves 4
Active time: 40 minutes – Start to finish: 1hr 15min
This Instant Pot recipe for Chicken Rogan Josh from Christopher Kimball’s Milk Street Fast and Slow is probably the easiest Instant Pot recipe in terms of prep work that I’ve tried so far. The only chopping needed was the 1 onion and the ginger….and it was AMAZING!!!! I love Indian food, and this was so much lighter, fresh and flavorful than what I typically experience at the Indian food restaurants around here. The “cream” base is not cream, it’s Greek yogurt, so not only more healthy for you, but also not as heavy and no food coma experience afterwards. I served with Basmati rice that I cooked in the Instant Pot first and then kept warm; rice takes 13 minutes in the Instant Pot.
Ingredients
- 2 TBL salted butter
- 2 medium yellow onions, finely chopped
- 4 medium garlic cloves, smashed and peeled
- 6 whole cardamon pods, lightly crushed
- 2 cinnamon sticks
- 2 TBL finely grated fresh ginger ← I minced it instead
- 2 TBL tomato paste
- 1½ tsp cumin seeds
- 1 tsp sweet paprika
- ¼ tsp ground allspice
- ¼ tsp cayenne pepper
- Kosher salt and ground black pepper
- 3-pounds bone-in, skin-on chicken thighs, skin removed and discarded ← I also trimmed excess fat
- ½ cup whole-milk Greek yogurt ← do not use regular yogurt, it’s too thin and will make the sauce watery
- Chopped fresh cilantro to serve
Directions
- START
- On a 6-quart Instant Pot, select Normal/Medium Sauté
- Add the butter and let melt, then add the onion, garlic, cardamon, cinnamon and ½ teaspoon salt.
- Cook, stirring often, until the onions have softened, about 5 minutes
- Add the ginger, tomato paste, cumin, paprika, allspice, cayenne, and 1 teaspoon each salt and black pepper, then cook, stirring, until fragrant, about 30 seconds
- Stir in 1 cup water, scraping up any browned bits.
- Nestle the chicken in an even layer, slightly overlapping the pieces if needed
- Press Cancel, lock the lid in place and move the pressure valve to Sealing (mine does this automatically).
- Select Pressure Cook or Manual; make sure the pressure level is set to HIGH
- Set the cooking time for 10 minutes
- When pressure cooking is complete, let the pressure to reduce naturally for 15 minutes, then release the remaining steam by move the pressure valve to Venting (mine has auto-release)
- Press Cancel, then carefully open the pot
- FINISH
- Remove and discard the cinnamon and cardamon pods ← I couldn’t locate the pods
- Using a slotted spoon, transfer the chicken to a serving dish and tent with foil
- Select More/High Sauté
- Bring the cooking liquid to a boil and cook, stirring occasionally, until a spatula drawn through the mixture leaves a very brief trail, about 15 minutes
- Press Cancel to turn off the pot, then whisk in the yogurt
- Taste and season with salt and black pepper ← I didn’t think it needed any more
- Using potholders, carefully remove the insert from the housing and pour the sauce over the chicken and sprinkle with cilantro
| Recommended products | |
  | Here’s a link for ordering Milk Street Fast and Slow on Amazon. I gave the book a complete read through the day it arrived. Christopher does a fantastic job at explaining all the tricks to using an Instant Pot that I have yet to read anywhere else. |
  | I purchased the Instant Pot Duo Plus from Amazon in early December 2020. With all the cooking I’m doing now, I was looking for ways to create yummy meals that didn’t require as much supervision so that I could chill more in the evenings. |
Other Instant Pot Recipes – Air Fryer Recipes – On the Grill – What’s for Dinner!