Pressure Cooker Chicken Curry
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
Tools You'll Need
- Pressure cooker
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 Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
⚠ Contains Allergens
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 , 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 , 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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