Mughlai Almond Chicken

(Total Time: 25 MIN| Serves: 6)

2 lbs chicken breasts, skinless and boneless
1 medium-sized onion, chopped
½ cup toasted almonds
1 cup heavy cream
3 garlic cloves, peeled
1 tbsp olive oil

1 tsp garam masala powder
1 tbsp fresh ginger, grated
1 tsp red pepper flakes
1 tsp coriander powder
2 cardamom pods
1 bay leaf
1 small cinnamon stick


  1. Combine garlic, almonds, and giinger in a food processor. Add 2 tablespoons of water and pulse until combined and creamy. Set aside,
  2. Plug in your instant pot and grease the stainless steel insert with olive oil. Add chicken breasts and cook for 3-4 minutes on each side, or until lightly browned.
  3. Now, add all the remaining spice and cook for 2-3 minutes more, stirring constantly.
  4. Add onions and heavy cream. Give it a good stir and securely lock the lid.
  5. Adjust the steam release handle and press the ”Manual” button. Set the timer for 8 minues and cook on ”High” pressure.
  6. When you hear the cooker’s end signal. Release the pressure naturally.
  7. Open the pot and transfer all to a serving dish.
  8. Enjoy!

Per Serving(Calories 439 | Total Fats 25.1g | Net Carbs: 4.1g | Protein: 48.4g |Fiber: 2g)