PRESSURE COOKER CHICKEN KORMA

Steps:

• Heat cream in a microwave or in a small pot on the stove, then add the saffron. Set it aside for 2 hours to draw out the saffron color.
• Season chicken generously with salt and pepper. Set the sauté setting on the electric pressure cooker to high. Add in oil; wait a few seconds and stir in the golden raisins. When they're plump (it will only take a few seconds), transfer them with a slotted spoon to a small bowl.
• Add almonds into the oil. Stir. Once they're golden, 30 seconds to 1 minute, transfer them with the slotted spoon and to the bowl with the raisins.
• Add cardamom pods and cinnamon stick. Brown chicken, 2 to 3 pieces at a time, 3 to 4 minutes per side. Transfer them as they're finished to a bowl or plate. Repeat with remaining chicken.
• Stir onions into the pot and cook until starting to brown, 3 to 4 minutes. Stir in ginger and garlic, and cook for 30 seconds. Stir in coriander and cumin. Add a few tablespoons of water and scrape up what you can from the bottom of the pot.
• Return all the chicken pieces and their liquid to the pot. Stir in yogurt, 1 tablespoon at a time. Stir in 1 1/4 teaspoon salt, chile powder and 1/2 cup water.
• Cover and cook at low pressure for 6 minutes, then release the pressure manually.
• Remove the lid, then turn on the sauté function on low. Cover with the glass lid or loosely with the regular lid, and simmer gently to meld the flavors, 7 to 10 minutes.
• Stir in garam masala and saffron cream; taste and adjust seasoning if necessary. Serve garnished with the raisins and almonds.