Pressure Cooker Chicken Curry
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
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
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 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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