Instant Pot Chicken with Corn & Fenugreek – Easy Indian Recipe

Last Updated on 2 months by Neha Deshmukh

Instant Pot Chicken With Corn & Fenugreek – Easy Indian Recipe

Hey everyone! If you’re anything like me, you love a good Indian meal but sometimes just don’t have the time for a long, simmering curry. Well, I have the solution for you! This Instant Pot Chicken with Corn & Fenugreek is a total game-changer. It’s unbelievably flavorful, comes together in under an hour, and is seriously comforting. I first made this when I was craving something cozy and didn’t want to spend all day in the kitchen – and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This recipe is perfect for busy weeknights. It delivers all the rich, aromatic flavors of a traditional Indian dish, but with the speed and convenience of the Instant Pot. Plus, the combination of tender chicken, sweet corn, and fragrant fenugreek is just divine. It’s a little different from your usual butter chicken, but trust me, you’ll be hooked!

Ingredients

Here’s what you’ll need to make this delicious Instant Pot Chicken:

• 1 pound boneless and skinless chicken thighs
• 1 teaspoon salt
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon roasted cumin powder
• ½ – 1 teaspoon cayenne pepper (depending on your spice preference!)
• 16 ounces frozen sweet yellow corn
• 1 cup onion masala (store-bought or homemade)
• 1 cup water
• ½ cup heavy cream
• 1 tablespoon crushed fenugreek leaves (Kasuri Methi)
• Fresh cilantro, for garnish
• Basmati rice or naan, for serving

Ingredient Notes

Let’s talk about a few key ingredients to really make this dish shine:

• Garam Masala: This is a blend of warming spices that’s essential in Indian cooking. Every brand has a slightly different flavor profile, so feel free to experiment to find your favorite!
• Roasted Cumin Powder: Don’t skip roasting the cumin seeds yourself if you can! It adds a depth of flavor that pre-ground cumin just can’t match. Simply dry roast cumin seeds in a pan for a few minutes until fragrant, then grind them.
• Cayenne Pepper: This is where you control the heat! Start with ½ teaspoon if you’re sensitive to spice, and add more to taste.
• Kasuri Methi (Crushed Fenugreek Leaves): This is a secret weapon in Indian cuisine. It has a unique, slightly bitter flavor that adds so much complexity. You can find it at most Indian grocery stores, or online. Don’t worry if you can’t find it, though – I’ve included a substitution in the FAQs!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Place the chicken thighs in the Instant Pot. Sprinkle with salt, garam masala, paprika, roasted cumin powder, and cayenne pepper. Give it a little massage to make sure everything is coated.
2. Layer the frozen corn, onion masala, and water on top of the chicken. Don’t stir! We want those layers to work their magic.
3. Seal the Instant Pot lid and set the valve to sealing. Pressure cook on high for 5 minutes.
4. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully release any remaining pressure manually.
5. Open the lid and stir in the heavy cream and crushed fenugreek leaves. The aroma at this point is incredible!
6. Garnish with fresh cilantro and serve immediately with basmati rice or warm naan.

Expert Tips

• For extra tender chicken, you can marinate it in the spices for 30 minutes before pressure cooking.
• Don’t be afraid to adjust the amount of water. You want enough liquid to create steam, but not so much that the sauce is watery.
• If the sauce is too thick, add a splash of water or cream. If it’s too thin, simmer it on sauté mode for a few minutes to reduce it.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level Adjustment: My family loves a bit of a kick, but you can easily tone down the heat by reducing or omitting the cayenne pepper.
• Cream-Free Option: If you’re watching your calories or prefer a lighter dish, you can skip the heavy cream altogether. The sauce will still be flavorful, just not as rich. You could also use coconut milk for a dairy-free alternative.
• Slow Cooker Adaptation: Don’t have an Instant Pot? No problem! You can adapt this recipe for the slow cooker. Combine all ingredients (except the cream and fenugreek) in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the cream and fenugreek during the last 30 minutes of cooking.
• Navratri-Friendly Variation: During Navratri, many people avoid onion and garlic. Simply substitute the onion masala with a tomato-based masala or a blend of ginger, green chilies, and spices.

Serving Suggestions

This Instant Pot Chicken is fantastic with:

• Fluffy basmati rice – a classic pairing!
• Warm, soft naan bread for soaking up all that delicious sauce.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This dish also freezes well – just thaw overnight before reheating.

FAQs

• Can I use chicken breast instead of thighs? You can, but the thighs will stay much more tender and juicy. If using chicken breast, reduce the cooking time to 3-4 minutes.
• What is Kasuri Methi and where can I find it? Kasuri Methi is dried fenugreek leaves, and it adds a unique flavor to Indian dishes. You can find it at Indian grocery stores or online. If you can’t find it, you can substitute with a teaspoon of dried oregano, though the flavor won’t be quite the same.
• Can I adjust the spice level of this dish? Absolutely! Start with less cayenne pepper and add more to taste.
• Can this be made ahead of time? You can prep the ingredients (chop the cilantro, measure out the spices) ahead of time to save time on a busy weeknight.
• What is the best type of rice to serve with this chicken? Basmati rice is the classic choice, but jasmine rice or even brown rice would also work well.