Pressure Cooker Chicken Curry
Recipe Summary
- A quick and flavorful Indian chicken curry made in a pressure cooker, featuring a rich paste of onions, tomatoes, ginger, garlic, cashews, and aromatic spices, cooked with chicken until tender. This recipe delivers a delicious and aromatic curry with minimal effort.
All Ingredients - For 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 - Other Ingredients
- Oil 5-6 tbsp
- Chicken (curry cut with bones) 750 gms
- Water 250 ml
- Chopped coriander (for garnish) 3 tbsp
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Masala Paste
Add chopped onions, tomatoes, ginger, garlic, green chillies, cashew nuts, turmeric, chilli powder, coriander powder, Kashmiri chilli, garam masala, salt, coriander leaves, curry leaves, and whisked curd/yoghurt to a grinder. Grind all ingredients to a smooth paste.
Step 2: Cook the Masala Paste
Heat 5-6 tablespoons of oil in a pressure cooker. Add the prepared masala paste to the hot oil. Cook the paste on medium heat for , stirring continuously, until the oil starts to separate from the masala.
Step 3: Add Chicken and Water
Add 750 gms of curry-cut chicken with bones to the cooked masala. Mix well and cook the chicken on medium heat for , ensuring it's coated evenly with the masala. Then, add 250 ml of water and mix again.
Step 4: Pressure Cook the Chicken Curry
Close the lid of the pressure cooker and cook for 2 whistles. Once cooked, let the pressure release naturally before opening the lid.
Step 5: Garnish and Serve
Once the chicken curry is ready, garnish with 3 tablespoons of freshly chopped coriander leaves. Stir gently and serve hot.
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