Pressure Cooker Chicken Curry
A simple and heartwarming chicken curry that comes together very quickly in the pressure cooker and uses just pantry staples. Perfect weeknight meal!
Servings: 4 portions
Equipment
- 1 Pressure Cooker (can also be made in the Instant Pot)
Ingredients
For chicken marination
- 450 gms bone-in chicken curry cut
- ¼ teaspoon turmeric powder
- 1 ½ teaspoon kashmiri red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon dry fenugreek leaves
- ½ cup whipped curds plain unsweetened greek yoghurt
- ¼ teaspoon salt
For chicken gravy
- 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 130 gms
- 1 tablespoon ginger garlic paste
- 1 cup chopped tomatoes 70 gms
- ¼ teaspoon salt
- 1 cup + 2 tablespoons water
- 1 tsp red chilli powder
- ¼ teaspoon pepper powder
- ⅛ teaspoon cardamom powder
- ¼ teaspoon garam masala powder
- 2 tablespoons finely 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
- Use bone-in chicken for best results. However, it will taste good with boneless chicken too.
- Marinating the chicken adds flavour to the gravy.
- Using ghee enhances the flavour and aroma of the gravy. But just oil works too.
- 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.
- 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.
- 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