Name: Pressure Cooker Chicken Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 People
Cuisine: Indian
Ingredients: 2 small (100 gms) Onions; 2 medium (150 gms) Tomato; 1 inch piece Chopped Ginger; 10 cloves Garlic; 2-3 nos. Green Chilli; 8-10 nos. Cashew Nuts; 1 tsp Turmeric; 2 tsp Chilli Powder; 2 tsp Coriander Powder; 1 tsp Kashmiri Chilli; 3/4 tsp Garam Masala; 1.5 tsp Salt; 4-5 tbsp Coriander Leaves; 15 nos. Curry Leaves; 3 tbsp Curd/Yoghurt (whisked); 5-6 tbsp Oil; 750 gms Chicken (curry cut with bones); 250 ml Water; 3 tbsp Chopped Coriander

Recipe Summary

A quick and flavorful chicken curry made easily in a pressure cooker. A blend of onions, tomatoes, spices, and fresh herbs are ground into a paste, which forms the base for this rich and aromatic gravy.

All Ingredients - For the Masala Paste

Onions 2 small (100 gms)
Tomato 2 medium (150 gms)
Chopped Ginger 1 inch piece
Garlic 10 cloves
Green Chilli 2-3 nos.
Cashew Nuts 8-10 nos.
Turmeric 1 tsp
Chilli Powder 2 tsp
Coriander Powder 2 tsp
Kashmiri Chilli 1 tsp
Garam Masala 3/4 tsp
Salt 1.5 tsp
Coriander Leaves 4-5 tbsp
Curry Leaves 15 nos.
Curd/Yoghurt (whisked) 3 tbsp

All Ingredients - Main Ingredients

Oil 5-6 tbsp
Chicken (curry cut with bones) 750 gms
Water 250 ml
Chopped Coriander 3 tbsp

⚠ Contains Allergens

nuts

Step-by-Step Instructions

Step 1: Prepare the Masala Paste

In a grinder jar, add onions, tomatoes, chopped ginger, garlic, green chillies, cashew nuts, turmeric powder, chilli powder, coriander powder, Kashmiri chilli powder, garam masala, salt, coriander leaves, curry leaves, and whisked curd.

Step 2: Grind the Paste

Close the lid and grind all the ingredients into a smooth paste without adding any water.

Step 3: Sauté the Masala Paste

Heat 5-6 tbsp of oil in a pressure cooker. Add the prepared masala paste to the hot oil. Cook on medium heat for 4-5 minutes, stirring occasionally, until the oil starts to separate from the masala.

Step 4: Cook the Chicken

Add the 750 gms of chicken pieces to the cooked masala. Mix well to coat the chicken with the masala. Cook on medium heat for 5 minutes, stirring frequently.

Step 5: Add Water and Pressure Cook

Pour in 250 ml of water and mix everything well. Close the lid of the pressure cooker. Pressure cook on high heat for 2 whistles.

Step 6: Garnish and Serve

Once the pressure releases naturally, open the lid. Garnish with 3 tbsp of chopped coriander. Mix well and serve hot.

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Pressure Cooker Chicken Curry

35 mins

Indian · North Indian

15 min

20 min

4 People

~480 kcal

Recipe Summary

All Ingredients - For the Masala Paste

All Ingredients - Main Ingredients

Step-by-Step Instructions

Step 1: Prepare the Masala Paste

Step 2: Grind the Paste

Step 3: Sauté the Masala Paste

Step 4: Cook the Chicken

Step 5: Add Water and Pressure Cook

Step 6: Garnish and Serve

Comments

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