Masala Chicken Curry

(Total Time: 60 MIN| Serves: 5)

2 lbs chicken wings
4 tbsp butter (can be replaced with ghee)
1 large onion, finely chopped
1 large tomato, roughly chopped
2 garlic cloves, crushed
1 cup cauliflower, chopped into florets
5 cups chicken stock

4 tbsp fresh parsley, finely chopped
2 tsp garam masala
2 tsp salt
1 tbsp cayenne pepper
2 tsp turmeric powder
1 tsp white pepper, freshly ground
2 tbsp coriander powder
2 tsp ginger powder


  1. Grease the inner pot with butter and press the ‘’Sauté’’ button. Heat up and add onions and garlic. Stir-fry for 3-4 minutes and then add tomato. Continue to cook until tomato has completely softened.
  2. Add chicken wings and season with spices. Cook for another 5 minutes, turning the wings several times.
  3. Finally, pour in the stock and add the remaining ingredients. Seal the lid and set the steam release handle.
  4. Press the ‘’Manual’’ button and set the timer for 40 minutes on high pressure.
  5. When done, release the pressure naturally and open the lid. Stir well again and serve.
    Per Serving(Calories 391| Total Fats 15.4g | Net Carbs: 4.8g | Protein: 54.5g |Fiber: 1.6g)