Pressure cooker chicken curry

Chicken curry made in a pressure cooker – It is an Indian chicken curry recipe made with chicken cooked in onion and tomato-based sauce in just 30 minutes. It is flavored with basic Indian spices like turmeric, chili powder, coriander, cumin, cloves, cinnamon, and cardamom. In this recipe post, I am sharing how to make chicken curry in a pressure cooker on the stovetop and Instant pot.

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About this Chicken curry recipe

This is a quick & easy chicken curry recipe for beginners. To make this curry, the chicken is marinated first. Then a sauce is prepared with onion, ginger, garlic, tomatoes, and powdered spices. Marinated chicken is then combined with the sauce and pressured cooked. Serve this delicious Indian chicken curry with Roti, or steamed rice.

If you like this recipe, you might also like these other amazing Indian chicken curry recipes

• Dhaba style chicken curry (in Pressure Cooker)
• Chicken Bhuna Masala
• Chicken Chettinad
• Kolhapuri Chicken Curry
• Chicken Korma
• Hyderabadi Chicken Masala
• Restaurant-style Chicken Curry
• Andhra Chili Chicken

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Why you might need this recipe?

• Quick & easy to make – You can make this chicken curry in just 30 minutes.
• Easy to customize – see the ingredient notes below for possible substitutions. You can add or skip the ingredients as per your taste.
• Make ahead recipe – You can make it ahead of time. Let it come to room temperature. Immediately transfer it to an airtight container and refrigerate. Stays good for 2 days.
• Freezer friendly – Store the chicken curry in an airtight container and freeze. Stays good for a month.
• Tips and tricks to make a perfect chicken curry in cooker.

Chicken Curry Ingredients

• Chicken – I have used chicken with bones. It tastes great. You can use chicken thighs, drum sticks or curry-cut chicken.
• Curd/yogurt – Use fresh curd or yogurt. It keeps the chicken soft and moist. It also makes the gravy creamy.
• Red chili powder – I have used a combination of two different red chili powders here. Spicy red chili powder for marinating the chicken and Kashmiri red chili powder while making the chicken curry. Kashmiri red chili powder gives a bright red color to the dish and is not spicy. If you do not have it simply skip adding it. You can add any chili powder but adjust the quantity as per the spiciness of the chili powder.
• Ghee/clarified butter – It is an optional ingredient. It adds some richness to the gravy. You can substitute it with butter or skip it completely.
• Green chilies – Skip adding it if you prefer less spicy.
• Tomatoes – I have used fresh tomatoes and grind it in the mixer to make the paste. You can substitute it with canned tomatoes.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Tips to make perfect chicken curry in pressure cooker

• Marinate the chicken – It keeps the chicken soft and juicy after cooking it.
• Use bone-in chicken for best flavor.
• The curd/yogurt should be thick. I recommend adding hung curd or yogurt for a creamy gravy. You can put a muslin cloth over a strainer and pour curd over it. Set this aside for 15 minutes. Use that curd to marinate the chicken.
• Ghee enhances the flavor and adds richness to the curry.
• Cooking each ingredient until the masala starts to release oil helps to develop the flavor.
• Kashmiri red chili powder gives the chicken curry bright red color.
• The gravy will be thin when you open the lid of the pressure cooker. This chicken curry will thicken after 10-15 minutes.

FAQ

How to make Pressure cooker chicken curry

1. In a mixing bowl, combine chicken with all the ingredients mentioned under marinating the chicken (in the recipe card). Cover and keep it aside for 30 minutes.
2. Heat oil and ghee in a pressure cooker over medium heat.
3. Add the whole spices and sauté for 30 seconds.
4. Next, add onions and sauté until onions are translucent.
5. Add ginger-garlic paste and green chilies. Sauté until raw smell from ginger-garlic leaves.
6. Add turmeric powder, Kashmiri red chili powder, garam masala powder and salt. Be careful while adding salt as we have already added salt while marinating the chicken.
7. Stir and cook until the masala starts to leave oil from the sides.
8. Add the tomato paste and cook until the masala starts to leave oil from sides.

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9. Next, add the marinated chicken, stir to combine and cook it for 5 minutes.
10. Add 1 cup of hot water, combine and cook until the gravy comes to a boil.
11. Now, cover and cook for 3 whistles.
12. Let the pressure settle down completely. Open the lid.
13. Chicken curry is ready to serve. Garnish with coriander leaves.

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Variations that you can try

• To make South Indian chicken curry add some curry leaves while sautéing onions. Once the chicken is cooked, add some coconut milk, bring it to a gentle boil and serve.

If you make this recipe, please leave a comment and a starred review below.

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5 from 5 votes

Pressure Cooker Chicken Curry

Pressure cooker chicken curry – Quick and easy Indian chicken curry recipe made in pressure cooker. Chicken is cooked in onion-tomato based gravy in just 30 minutes. This chicken curry is flavored with basic Indian spices. Serve hot with Roti or steamed rice.

Course Main

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 380kcal

Author Preeti

Equipment

• Pressure Cooker

Ingredients

For marinating the chicken

• 500 gram chicken
• 1/2 cup curd/yogurt
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 2 tsp coriander powder
• 1/2 tsp cumin powder
• salt to taste

For the chicken curry

• 2 tbsp of oil
• 1 tsp ghee/clarified butter optional
• 1 bay leaf
• 1- inch cinnamon
• 4 cloves
• 2 green cardamoms slightly open it and add
• 1 tsp cumin
• 2 onions chopped
• 2 tsp ginger-garlic paste
• 2 green chilies slit
• 1/4 tsp turmeric powder
• 2 tsp Kashmiri red chili powder If using any other chili powder, add as per taste.
• 1 tsp garam masala powder
• salt to taste
• 2 tomatoes grind to a fine paste

Instructions

How to make Pressure cooker chicken curry

• In a mixing bowl, combine chicken with all the ingredients mentioned under marinating the chicken (in the recipe card). Cover and keep it aside for 30 minutes.
• Heat oil and ghee in a pressure cooker over medium heat.
• Add the whole spices and saute for 30 seconds.
• Next, add onions and saute until onions are translucent.
• Add ginger-garlic paste and green chilies. Saute until raw smell from ginger-garlic leaves.
• Add turmeric powder, Kashmiri red chili powder, garam masala powder and salt. Be careful while adding salt as we have already added salt while marinating the chicken.
• Stir and cook until masala starts to leave oil from the sides.
• Add the tomato paste; cook until the masala starts to leave oil from sides.
• Add the marinated chicken, stir to combine and cook it for 5 minutes.
• Add 1 cup of hot water, combine and cook until the gravy comes to a boil.
• Now, cover and cook for 3 whistles. Let the pressure settle down completely. Open the lid.
• Chicken curry is ready to serve. Garnish with coriander leaves.

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Notes

• Marinate the chicken – It keeps the chicken soft and juicy after cooking it.
• Use bone-in chicken for the best flavor.
• The curd/yogurt should be thick. I recommend adding hung curd or yogurt for a creamy gravy. You can put a muslin cloth over a strainer and pour curd over it. Set this aside for 15 minutes. Use that curd to marinate the chicken.
• Ghee enhances the flavor and adds richness to the curry.
• Cooking each ingredient until the masala starts to release oil helps to develop the flavor.
• Kashmiri red chili powder gives the chicken curry bright red color.
• The gravy will be thin when you open the lid of the pressure cooker. This chicken curry will thicken after 10-15 minutes.
• Make sure to add hot water to the gravy while pressure cooking it. Hot water will maintain a steady temperature while cooking. The chicken will cook well and will remain soft and moist.