Boneless Chicken Curry – Indian Style

Step 1: Marinate the chicken

In a bowl, combine 500g (1 pound) boneless skinless chicken cut into 1-inch pieces with 1/2 tsp turmeric powder, 2 tsp Kashmiri red chili powder, 1 tsp salt, and 2 tbsp freshly squeezed lime juice. Mix everything well until the chicken is evenly coated. Cover the bowl and keep it aside for 30 minutes to marinate.

Step 2: Prepare the aromatic base

Heat 5 tbsp mustard oil (or any other cooking oil) in a pressure cooker. Add 2 whole bay leaves, a 2-inch piece of cinnamon stick, 5-6 whole black peppercorns, 5-6 cloves, and 2-3 whole dry red chilies. Sauté for 4-5 seconds until fragrant.

Step 3: Sauté onions

Add 2 cups of thinly sliced onions to the cooker. Fry until the onions are lightly browned, stirring frequently for 5-6 minutes.

Step 4: Add ginger-garlic and green chilies

Add 2 tbsp ginger garlic paste and 3-4 green chilies slit into half. Continue to fry until the onions turn nicely browned, stirring frequently for another 6-8 minutes.

Step 5: Add powdered spices

Add 2 tsp coriander powder, 1/2 tsp garam masala powder, and 1/2 tsp cumin powder. Fry for 20-30 seconds, stirring constantly, until the spices are aromatic.

Step 6: Cook chicken with tomatoes and yogurt

Add the marinated chicken to the cooker. Fry for 4-5 minutes, stirring frequently, until the chicken is lightly seared. Then, add 1/2 cup finely chopped tomatoes and 1/2 cup whisked plain yogurt. Cook for 3-4 minutes, stirring frequently, until the mixture thickens and the oil starts to separate.

Step 7: Pressure cook the curry

Pour in 1 cup of water and mix everything well. Close the lid of the pressure cooker and pressure cook for 2 whistles on high heat.

Step 8: Finish the curry

Let the pressure release naturally. Once the pressure has fully released, open the lid. Mix the curry well. Stir in 2 tbsp chopped cilantro (fresh coriander leaves).

Step 9: Serve

Serve the boneless chicken curry hot with rice or bread.

• For Instant Pot: Press SAUTE button and follow steps until adding water. Close lid, set valve to sealing. Press PRESSURE COOK, set timer to 4 minutes. Let pressure release naturally for 10 minutes, then manually release remaining pressure and open. Check for salt and adjust if needed. Garnish with cilantro and serve.

• You can use bone-in chicken pieces for a richer flavor, adjusting cooking time as needed.

• For a spicier curry, increase the number of green chilies or add a pinch of red chili powder with the other spices.