Pressure Cooker Chicken Curry
For Masala Paste
For Chicken Curry
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 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)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Masala Paste
Add 2 small (100 gms) onions, 2 medium (150 gms) tomatoes, 1 inch piece of chopped ginger, 10 cloves of garlic, 2-3 green chilies, 8-10 cashew nuts, 1 tsp turmeric, 2 tsp chili powder, 2 tsp coriander powder, 1 tsp Kashmiri chili, 3/4 tsp garam masala, 1.5 tsp salt, 4-5 tbsp coriander leaves, 15 curry leaves, and 3 tbsp of curd/yogurt to a grinder.
Grind the Paste
Grind all the ingredients into a smooth, fine paste.
Heat Oil
Heat 5-6 tablespoons of oil in a pressure cooker over medium heat.
Cook the Masala Paste
Add the prepared masala paste to the hot oil. Cook for on medium heat, stirring continuously, until the oil separates from the masala and the paste darkens slightly.
Add Chicken
Add 750 gms of curry cut chicken with bones to the cooked masala.
Sear the Chicken
Mix the chicken well with the masala and cook for on medium heat, stirring occasionally, until the chicken is lightly and thoroughly coated with the masala.
Add Water
Pour in 250 ml of water and stir to combine all ingredients.
Pressure Cook
Close the pressure cooker lid and pressure cook for 2 whistles. Allow the pressure to release naturally before opening the lid.
Garnish with Coriander
Once the pressure is released and the lid is open, add 3 tablespoons of freshly chopped coriander leaves to the chicken curry.
Serve
Stir the chicken curry gently to mix in the coriander and serve hot with rice or bread.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
More from Spice Eats
Other recipes converted from Spice Eats's cooking videos.
Chicken Biryani - South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 10 min
Difficulty Level
Medium
Country Chicken Curry (Desi Chicken Curry)
Cuisine
Indian · General Indian
Prep + Cook Time
1 hr 50 min
Difficulty Level
Medium
Chicken Bhuna (Dry Chicken Curry)
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Coconut Chicken Curry
Cuisine
Indian · South Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Biryani – Indian Style
Cuisine
Indian · Mughlai
Prep + Cook Time
1 hr 50 min
Difficulty Level
Medium
Kerala Style Chicken Curry
Cuisine
Indian · South Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Meat Ball Curry – North Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Curry – Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Curry – Easy & Tasty
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 5 min
Difficulty Level
Easy
Country Chicken Fry & Gravy | Nattu Kozhi Varuval & Kuzhambu
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 10 min
Difficulty Level
Medium
Kerala Style Beef Gravy
Cuisine
Indian · South Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
North Indian One-Pot Chicken Curry
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 10 min
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...