For Finishing

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  • Turn the Instant Pot on Sauté and when it is hot, add the ghee.

  • To the hot ghee, add the thinly sliced onions and sauté until the onions are brown and crispy, about 10 minutes.

  • Remove half the onions and set them aside for garnishing

  • To the pot with half the onions and ghee, add the chicken, wheat berries and chana dal, 4 cups water, ginger, garlic, cayenne, turmeric, salt, cumin, coriander and 1 teaspoon of the garam masala.

  • Cook on high pressure for 35 minutes and allow the pot to sit undisturbed for 10 minutes. Then release all remaining pressure.

  • Open the lid and using an immersion blender, purée the meat and grains together until you have a smooth, thick stew. 

  • Add 1 teaspoon of Garam Masala and stir. 

  • Garnish with julienned ginger, the reserved fried onions, and chopped cilantro.

  • Pour the additional ghee on top, and serve.


  • You can substitute mutton or beef for the chicken in this recipe without changing anything else.
  • Serve with naan or rice.


Calories: 312kcal | Carbohydrates: 21g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Fiber: 4g

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