Name: Pressure Cooker Chicken Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 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 (for garnish)

Ready in

40 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

25 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Spice Eats on YouTube

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.

Adjust servings

Tap an ingredient to mark it ready0 of 19 ready

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

Tools You'll Need

Pressure cooker

⚠ Contains Allergens

nutsdairy

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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