Easy Pressure Cooker Chicken Curry with Whole Spices
Summary
- This recipe demonstrates how to make a delicious and easy chicken curry in a pressure cooker using whole spices, eliminating the need for grinding. The chicken is marinated in curd and spices, then cooked with onions and aromatics, resulting in a flavorful and tender dish perfect for a quick meal.
All Ingredients - Main Ingredients
- Chicken 1 kg
- Onion 5 (cut into large pieces)
- Lemon 1
- Mustard Oil 4 tbsp
- Water as needed
All Ingredients - Aromatics & Whole Spices
- Ginger 1 piece (grated)
- Green Chili 4
- Red Chili 2 (whole)
- Garlic 7 cloves
- Coriander stems 2-4 pieces
- Mace flowers (Javitri) 2 pieces
- Green Cardamom 4
- Cinnamon 2 small pieces
- Cloves 5-6
All Ingredients - Powdered Spices & Other
- Turmeric Powder 2 tbsp
- Red Chili Powder 2 tbsp
- Coriander Powder 2 tbsp
- Cumin Powder 2 tbsp
- Black Pepper Powder 1 tbsp
- Salt as per taste
- Chicken Masala 1 tbsp
- Kasuri Methi (Fenugreek leaves) 1 small bowl
- Curd 1 bowl
- Fresh Coriander Leaves for garnish
Tools You'll Need
- Pressure cooker
- Bowl
- Mixing bowl
Don't have an ingredient? Try these 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)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: 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 .
Step 2: 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.
Step 3: 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.
Step 4: 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 .
Step 5: 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.
Step 6: 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.
Step 7: 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.
Pro Tips
• Use mustard oil for an authentic and enhanced flavor in the chicken curry.
• Adding lemon juice during marination helps to eliminate any raw chicken smell.
• This recipe is designed for ease, with no need to grind spices, making it quick and convenient.
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