Instant Pot Chicken Drumstick Curry Recipe

Adapted from https://www.instagram.com/p/Ctl4IErA6xt/ (increased portion size, substituted spices) and adjusted with the help of ChatGPT.

Ingredients

• 1.176 kg (11) chicken drumsticks
• Salt, to taste (for seasoning)
• 4 tbsp oil
• 2 inches cinnamon
• 8 cloves
• peppa
• bit of nutmeg or cinna
• bay leaf
• 2 large onions, sliced
• 3 tbsp ginger garlic paste
• Spices for Curry:
  • 2-4 tsp salt (adjust to taste)
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder
  • 4 tsp coriander powder
  • 1 tsp cumin
  • 2 tsp garam masala powder
  • 796 ml can of tomatoes
  • 2 tbsp yoghurt
• Water (use sparingly, based on the consistency of the canned tomatoes)
• 2 tsp crushed pepper
• 2 tbsp coriander or fenugreek leaves (Kasuri Methi), for garnishing

Steps

1. Prepare Ingredients: Have all your ingredients measured and ready.
2. Remove Chicken Skin:
   • Hold each drumstick by the bone end and use a paper towel to get a firm grip on the skin.
   • Pull the skin down toward the thicker end of the drumstick and off. If the skin is stubborn, you can use a small knife to help start the peel or cut away any connective tissue holding the skin to the meat.
   • Once all drumsticks are skinned, proceed with the recipe. Optionally, pat them dry with paper towels.
3. Curry Base: Set your cooking pot to Sauté mode on high. Add the oil and temper the cinnamon, cloves, ground black pepper, and bay leaves. If using, add a pinch of nutmeg or cinnamon now.
4. Sauté Onions: Add the sliced onions with a bit of salt, cooking until golden brown.
5. Ginger Garlic Paste: Stir in the ginger garlic paste and cook until the raw smell dissipates.
6. Add Dry Spices: Include the salt, turmeric, red chilli, Kashmiri chilli, coriander, cumin, and meat masala powders. Sauté on a low flame.
7. Incorporate Tomatoes: Add the canned tomatoes. If they are whole, crush or chop them before adding. Cook until the mixture thickens slightly.
8. Mix in Yoghurt: Smoothly blend in the yoghurt.
9. Add Drumsticks: Place the skinned drumsticks into the pot, ensuring they are well coated with the sauce. Adjust water as necessary, considering the moisture content of the canned tomatoes.
10. Pressure Cook: Switch to Pressure Cook on high for 10 minutes. Once completed, allow for a Natural Pressure Release (NPR) for 5 minutes, then quick release.
11. Adjust Consistency: If the curry is too liquid, use the Sauté function to reduce it to your liking.
12. Final Touches: Sprinkle with pepper and fenugreek leaves before serving.