Pressure Cooker Chicken Curry
Summary
- This quick and easy chicken curry recipe is prepared in a pressure cooker, featuring a rich, flavorful paste made from onions, tomatoes, ginger, garlic, cashews, and a blend of aromatic spices. The chicken is cooked until tender in a creamy, spicy gravy, perfect for a satisfying meal.
All Ingredients - For Masala Paste
- Onions 2 small (100 gms)
- Tomato 2 medium (150 gms)
- Chopped ginger 1 inch piece
- Garlic 10 cloves
- Green chili 2-3 nos.
- Cashew nuts 8-10 nos.
- Turmeric 1 tsp
- Chili powder 2 tsp
- Coriander powder 2 tsp
- Kashmiri chili 1 tsp
- Garam masala 3/4 tsp
- Salt 1.5 tsp
- Coriander leaves 4-5 tbsp
- Curry leaves 15 nos.
- Curd/yogurt (whisked) 3 tbsp
All Ingredients - For Chicken Curry
- Oil 5-6 tbsp
- Chicken (curry cut with bones) 750 gms
- Water 250 ml
- Chopped coriander 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 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.
Step 2: Grind the Paste
Grind all the ingredients into a smooth, fine paste.
Step 3: Heat Oil
Heat 5-6 tablespoons of oil in a pressure cooker over medium heat.
Step 4: 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.
Step 5: Add Chicken
Add 750 gms of curry cut chicken with bones to the cooked masala.
Step 6: 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.
Step 7: Add Water
Pour in 250 ml of water and stir to combine all ingredients.
Step 8: Pressure Cook
Close the pressure cooker lid and pressure cook for 2 whistles. Allow the pressure to release naturally before opening the lid.
Step 9: 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.
Step 10: Serve
Stir the chicken curry gently to mix in the coriander and serve hot with rice or bread.
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