Easy Pressure Cooker Chicken Curry with Whole Spices
Main Ingredients
Aromatics & Whole Spices
Powdered Spices & Other
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Marinate the Chicken
In a bowl, add 1 kg chicken. Add 1 bowl of curd, 1 tbsp black pepper powder, 1 tsp salt, and 1 tbsp mustard oil. Mix everything thoroughly. Squeeze the juice of 1 lemon over the chicken and mix again. Cover the bowl and let the chicken for .
Sauté Aromatics and Spices
Place a pressure cooker on the gas and turn on the flame. Add 4 tbsp mustard oil. Once the oil is hot, lower the flame. Add grated ginger, 4 green chilies, 2 whole red chilies, and 7 garlic cloves. lightly for about . Add 5 chopped onions and a little salt (remember salt was added during marination). Add 2 tbsp turmeric powder, 2 tbsp coriander powder, 2 tbsp cumin powder, and 2 tbsp red chili powder. Finally, add the whole spices: 2 pieces of mace flowers, 4 green cardamoms, 2 small pieces of cinnamon, and 5-6 cloves along with coriander stems. Mix everything well.
Pressure Cook Onions and Spices
Close the lid of the pressure cooker. Cook until 1 whistle. Turn off the gas and let the pressure release naturally. Do not add any water, as the onions will release enough moisture.
Cook the Masala
Once the pressure is released, open the cooker lid. Turn on the gas again. Stir the boiled onions and spices, mashing them slightly with the back of your spoon, until they are well mixed, the oil separates, and a fragrant aroma develops. This process should take about .
Add Chicken and Cook
Add the chicken to the cooked masala in the pressure cooker. Mix the chicken thoroughly with the masala. Continue to cook, stirring occasionally, for about until the chicken changes color and is well coated with the spices. Do not add water at this stage, as the chicken and curd will release their own juices.
Add Remaining Spices and Water
Add 1 tbsp chicken masala and 1 small bowl of kasuri methi to the chicken. Mix well to combine. Add water as needed for your desired gravy consistency. Close the pressure cooker lid and cook for 2 whistles. Turn off the gas and let the pressure release naturally.
Garnish and Serve
Once the pressure is released, open the cooker lid. Garnish with fresh coriander leaves. The chicken curry is now ready to be served. Enjoy with rice or roti.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
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