Description
This pressure cooker chicken curry is ready in 30 minutes. A quick, beginner-friendly dish featuring a spicy, warm curry that’s delicious!
Equipment
1 Pressure Cooker(can also be made in the Instant Pot)
Ingredients
For chicken marination
450gms bone-in chicken, curry cut
¼teaspoonturmeric powder
1 ½teaspoonkashmiri red chilli powder
1teaspooncoriander powder
1teaspoondry fenugreek leaves
½cupwhipped curds, plain unsweetened greek yoghurt
¼teaspoonsalt
For chicken gravy
1tablespoonghee
1tablespoonoil
½tspcumin seeds
2bay leaves
1whole red chilli
1inchcinnamon stick
1cupsliced onion, 130 gms
1tablespoonginger garlic paste
1cupchopped tomatoes, 70 gms
¼teaspoonsalt
1cup+ 2 tablespoons water
1tspred chilli powder
¼teaspoonpepper powder
⅛teaspooncardamom powder
¼teaspoongaram masala powder
2tablespoonsfinely chopped coriander leaves
Instructions
Marinate Chicken
- In a bowl, add all ingredients mentioned under chicken marination and mix well. Set aside for 10 minutes while you prep everything else.
450 gms bone-in chicken, ¼ teaspoon turmeric powder, 1 ½ teaspoon kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon dry fenugreek leaves, ½ cup whipped curds, ¼ teaspoon salt
Cook Chicken
- Heat ghee & oil in a pressure cooker or instant pot and add cumin seeds, bay leaves, whole red chilli, cinnamon stick and onions and cook on medium heat for 3-4 minutes until the onions are a light golden brown.
1 tablespoon ghee, 1 tablespoon oil, ½ tsp cumin seeds, 2 bay leaves, 1 whole red chilli, 1 inch cinnamon stick, 1 cup sliced onion
- Add ginger garlic paste & fry for a minute.
1 tablespoon ginger garlic paste
Add tomatoes, red chilli powder, salt and saute it for 2 minutes till the tomatoes start to soften. Add 2 tablespoons of water and cover the pressure cooker & cook for just 1 whistle and switch off the heat. If using an instant pot, cook for 1 minute.
1 cup chopped tomatoes, ¼ teaspoon salt, 1 tsp red chilli powder, 1 cup + 2 tablespoons water
Remove pressure manually and turn on the pressure cooker.
- Add marinated chicken & toss on high heat for 3-4 minutes. This helps the curd cook and prevents it from splitting.
Add 1 cup hot water, close the pressure cooker and cook for 3 whistles. After the first whistle, reduce the flame to low and cook for another 2 whistles. (See note 5). If using an instant pot, cook for 7 minutes on high pressure. Let the pressure release naturally.
- Once the pressure has released, add cardamom powder, pepper powder and garam masala powder and bring to a quick boil. Garnish with chopped coriander and serve.
¼ teaspoon pepper powder, ⅛ teaspoon cardamom powder, ¼ teaspoon garam masala powder, 2 tablespoons finely chopped coriander leaves
Notes
02. Use bone-in chicken for best results. However, it will taste good with boneless chicken too.
04. Marinating the chicken adds flavour to the gravy.
06. Using ghee enhances the flavour and aroma of the gravy. But just oil works too.
08. Kashmiri red chilli powder gives the curry a bright red colour. If you can’t find it, use half the amount of red chilli powder. Regular chilli powder is spicier than Kashmiri chilli powder.
10. Pressure cook on high till the first whistle goes off. Then reduce the flame to low and pressure cook for 2 more whistles and turn off the flame.
12. Curry tastes best if you let it sit for 10-15 minutes before serving
Nutrition
Calories: 288kcal, Carbohydrates: 10g, Protein: 17g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 71mg, Sodium: 472mg, Potassium: 443mg, Fiber: 2g, Sugar: 5g, Vitamin A: 708IU, Vitamin C: 26mg, Calcium: 92mg, Iron: 2mg
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