Pressure Cooker Chicken Curry
Summary
- This recipe demonstrates how to prepare a delicious and flavorful chicken curry using a pressure cooker. It involves blending a rich masala paste with onions, tomatoes, ginger, garlic, cashews, and various spices, then cooking it with chicken until tender.
All Ingredients - For Masala Paste
- Onions 2 small (100 gms)
- Tomatoes 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
- Blender
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 2 small onions (100 gms), 2 medium tomatoes (150 gms), 1 inch piece of chopped ginger, 10 cloves of garlic, 2-3 green chillies, 8-10 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 curry leaves, and 3 tbsp curd/yoghurt to a blender. Blend all ingredients to a smooth paste.
Step 2: Cook the Masala Paste
Heat 5-6 tablespoons of oil in a pressure cooker. Once hot, add the prepared masala paste to the oil. Cook the paste on medium heat for , stirring continuously, until the oil separates from the masala and it thickens.
Step 3: Add Chicken and Cook
Add 750 gms of curry-cut chicken with bones to the cooked masala. Mix well to coat the chicken evenly with the masala. Cook the chicken on medium heat for , stirring occasionally, until it starts to change color.
Step 4: Pressure Cook the Chicken
Pour 250 ml of water into the pressure cooker and stir to combine. Close the lid of the pressure cooker and cook for 2 whistles. Allow the pressure to release naturally before opening the lid.
Step 5: Garnish and Serve
Once the chicken is cooked and the pressure has released, open the cooker. Add 3 tablespoons of freshly chopped coriander leaves. Stir gently to mix. The chicken curry is now ready to be served hot.
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