Pressure Cooker Chicken Curry
For Masala Paste
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Masala Paste
Add chopped onions, tomatoes, chopped ginger, garlic cloves, green chilies, cashew nuts, turmeric powder, chili powder, coriander powder, Kashmiri chili powder, garam masala, salt, coriander leaves, curry leaves, and curd/yogurt to a grinder. Blend all ingredients until a smooth paste is formed.
Cook the Masala Paste
Heat 5-6 tablespoons of oil in a pressure cooker. Once the oil is hot, add the prepared masala paste to the cooker. Cook the paste on medium heat for , stirring continuously, until the oil begins to separate from the masala.
Add Chicken and Cook
Add 750 grams of curry-cut chicken with bones to the cooked masala in the pressure cooker. 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 and is well combined with the spices.
Pressure Cook the Chicken Curry
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.
Garnish and Serve
Once the pressure has released, open the cooker. Add 3 tablespoons of freshly chopped coriander leaves to the chicken curry and stir gently. The chicken curry is now ready to be served hot.
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)
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.
Two Chicken Curries: Creamy Korma and Spicy Jalfrezi
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr
Difficulty Level
Medium
Homestyle Spicy Chicken Curry
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Meen Kuzhambu (Fish Curry) - Spicy & Delicious
Cuisine
Indian · South Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Spicy Chicken Fry – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 20 min
Difficulty Level
Medium
Saag Chicken
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Meat Ball Curry – North Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...